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Blue Butterfly Pea Idlis with Coconut Chutney

It's a “winterful” life with these heavenly South Indian treat to freeze the day! These fluffy & soft Blue Butterfly Pea Idlis with Coconut Chutney are delicious. They are moon-like steamed cakes made of fermented rice and lentils traditionally served with coconut chutney. Make it blue-tifully with Suncore Foods® Blue Butterfly Pea Supercolor Powder to achieve this calming ocean blue!

Ingredients

Make Approximately 14 Medium Idlis:
1 cup rice
1/4 cup urad dal (skinned black gram lentils – white in color)
1/4 tsp fenugreek seeds
2/3 + 1/3 cups water (+ more water for soaking and steaming)
½ tsp Suncore Foods® Rose Salt
1¼ tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder

Coconut Chutney:
1 cup coconut chips
¼ cup coconut yogurt
¼ tsp cayenne powder (or to taste)
¼ - ½ tsp Suncore Foods® Rose Salt (or to taste)
1-2 tbs plant-based milk

Equipment needed:
Idli maker or idli molds + steamer to cook the idlis

Directions

1. Soak – Wash and rinse rice and lentils separately. Once clean, separately soak rice and lentils in drinking water. Add fenugreek seeds to the bowl of lentils. Soak for 6-8 hours.
2. Blend Rice – Drain water from both bowls. Place rice in a blender along with 2/3 cup of water and blend/puree until well combined. Don’t over blend, the mixture should be slightly coarse. Transfer mixture to a large bowl and set aside.
3. Blend lentils – Rinse the blender jug and add lentils to the blender along with 1/3 cup of water. Blend/puree for 1 minute or until very well combined and fluffy. Add some more water if mixture is too thick. Transfer mixture to the bowl of blended rice and mix in salt.
4. Ferment – Place the batter in a warm place to ferment for 12-14 hours (preferably overnight). If you live in a cold region, you could place the batter in the top rack of the oven leaving the oven light on. You will know the mixture has fermented properly if it rises by at least a third to double by the next morning.
5. Steam – When ready to cook, stir the batter and even it out. The fermented batter should have tiny bubbles in it. Sift in Supercolor Powder and mix well. Grease idli molds with oil and pour batter in equal proportions into each mold. Add 1.5 cups of water to the bottom of the Idli steamer and once the water starts to steam (before boiling), place the molds in the steamer, cover and cook for 12-14 minutes. Remove from heat and keep covered for 5-8 minutes. Remove idlis from molds and serve hot with coconut chutney and/or sambar.
6. Chutney – Blend all ingredients together until well combined. For a thinner chutney, add some more milk. Serve with freshly made idlis.


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