1 cup parboiled rice
½ cup skinless split black gram
Salt to taste
2 cups yogurt, whisked
6 tablespoons honey
2 tablespoons Green Chutney
2 tablespoons Date and Tamarind Chutney
¼ teaspoon red chilli powder
½ teaspoon cumin powder
2 tablespoons chopped fresh coriander
Wash the rice and soak in three cups of fresh water for at least two to three hours. Wash and soak the split black gram in two cups of water for two to three hours.
Drain and grind the rice to a slightly coarse paste. Add enough water to make a batter of dropping consistency.
Drain and grind the split black gram, sprinkling water as required, to make a smooth and spongy batter.
Mix both the batters together. Sprinkle salt and mix thoroughly with your hand, using a whipping motion.
Pour the batter into a large container, seal it tightly with a lid and store it in a warm place to ferment overnight.
Heat plenty of water in a steamer. Line the mould idli stand with a wet piece of muslin. Pour spoonfuls of the fermented batter into each idli mould.
Place the idli stand in the steamer. Cook for eight to ten minutes or till the idli are done.
Meanwhile, mix together the yogurt and the honey.
Place the idli in a serving bowl, drizzle the sweetened yogurt, green chutney and date and tamarind chutney over the idli and sprinkle with chilli powder and cumin powder.
Garnish with fresh coriander and serve.
To beat the heat, use ready- made batter to prepare the idli.