Idli & Dosa with Chutneys
A WFPB version of the traditional South Indian breakfast, consisting of Idlis, dosa, chutneys and a sambar soup. A big shout out to Valli Ponnapalli and his wife for introducing me to this excellent breakfast, and to Kavita Upadhyay for helping me source the WFPB ingredients.
Ingredients
Idli and Dosa Base
- 2 cups mtta broken rice
- ½ cup urad dhal chilka
- 1 tsp fenugreek seed
Peanut Chutney
- 1 cup peanuts
- 4-5 dried red chillis dessed and dice
- 1 inch fresh ginger diced
- 5-6 cloves garlic minced
- ¼ cup brown onion diced
- 1 pinch hing (asafoetida)
- ½ tsp tamarind powder
Tomato and Mint Chutney
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tsp cumin seed
- ¼ tsp fenugreek seed
- 4 red chillis deseeded and diced
- 1 brown onion diced
- 5 garlic cloves minced
- 1 knob fresh ginger diced
- 2 tomatos diced
- pinch tamarind powder
- 1 cup mint
Instructions
Idli Instructions
- Wash the rice and dhal separately until the water is clear.
- Place the rice in a bowl with the fenugreek seed and cover with water, leave to soak for 4-6 hours.
- Put the dhal into a separate bowl, cover it with water and leave to soak for the same amount of time.
- Drain the dhal and grind in a blender, adding small amounts of water at a time, until it is a fine paste. Set aside.
- Drain and grind the rice with a cup of water until it is a coarse paste.
- Combine both the dhal and rice in a large bowl, adding a 1/2 cup of water to make a batter that is not too thick or thin.
- To ferment, place the bowl in a warm place (I used our hot water cupboard) overnight.
- Next morning, give the batter a quick mix, then spoon evenly into the idli moulds. I have purchased a stainless steel idli stand with four plates.
- In an electric pressure cooker, preheat 1/2 cup water in saute mode, before adding in the idle stand, close the lid but keep the vent open. Use manual mode to steam for 12 mins.
- Remove from the pressure cooker, and wait 5 mins before using a sharp knife to scoop out the idlis.
- Serve immediately with chutney of your choice and a sambar.
Dosa Instructions
- Follow the same instructions of Idli's 1-7
- Heat a nonstick frypan.
- Scoop a heaped tablespoon of the batter and pour it into the centre of the pan.
- Use the back of the spoon to spread the batter outwards to form a thin crepe.
- Cook for a minute then flip and cook for a further minute.
- Remove from pan and place on a plate, repeat until all the batter is used.
- Serve it immediately with your favourite chutney and sambar.
Peanut Chutney Instructions
- Cook peanuts in an air fryer for 15 mins (tossing occasionally) or in the oven, dry roast for 10 mins at 180°C (shaking occasionally).
- In a frying pan, dry fry, with a small amount of water, the red chillies, ginger and garlic for five minutes.
- Add all to a tray and allow to cool.
- Transfer all ingredients to a blender and blend with a small amount of water until smooth.
Tomato and Mint Chutney Instructions
- In a non-stick frying pan, dry fry the dals, cumin fenugreek seeds, and chilli with a bit of water.
- Add in the onion, garlic and ginger. Saute until the onion is translucent.
- Next add the tomato and tamarind, cook covered until tomato is soft.
- Remove from heat and allow to cool.
- Move all ingredients, including mint, into blender and blend until smooth, adding small amounts of water if needed.
Tried this recipe?Let us know how it was!