South Indian Steamed Idli With a Modern Face,mustard Tempered Chutney

Idli and Dosa ne of the main Breakfast dish of south Indians, each and every home in south india will make one of this in every 3 days . This is so interrelated to peoples daily life

Idli and the process of steaming was known in India by as early as 700 CE. The process of
steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern day Idli. Earliest mention of the term ‘Idli’ occurs in theKannada writing of Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices.The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D.[ There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same .(courtesy wikepedia)

fine dining indian picture of Idli dosa recipe


Recipe of Modern Styled Idli and Dosa


  1. 1 cup urad dal
  2. 2 cups rice (ponni in south Indian)
  3. Salt


  • Soak rice for around 4-5 hrs. Then let the water go by spreading it on cloth for around 30mins. When all water is gone, grind(without any water) to a coarse powder (of coarse sand consistency).
  1. Coconut
  2. Red Chilli
  3. Small Onion
  4. Mustard
  5. Oil
  6. Crushed Chilli (Red)


  • Take a pan and heat the oil and put some mustard and dried red chilli and put some chopped small onions.Wait untill the onion become brown color.
  • Grind the coconut with crushed red chilli and put some salt if needed while grinding. (Grind well untill it become purre)
  • After this pour the grinded coconut into the pan and heat it.
  • Chammanthy(chutney) is ready and can be served with Idly or Dosa.

NB: Green chilli can also be used in this chammanthy. Instead of crushed red chilli if you put green chilli while grinding coconut you will get white color Chammanthy(chutney).

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