Surti Idada

• Soak white rice and fenugreek seeds for 6-8 hours
• Soak skinned urad dal for 6-8 hours
• Ferment combined batter for 8-10 hours

Nutrition values are AI-estimated based on ingredients.

• Three bowls of small-grained white rice
• One teaspoon of fenugreek seeds
• One cup of skinned urad dal
• Half a cup of flattened rice (poha)
• Two tablespoons of room-temperature sour curd (dahi)
• Water
• ¼ teaspoon asafoetida (hing)
• Two teaspoons of fresh ginger-green chili paste
• Salt to taste
• Two teaspoons of white sesame seeds (til)
• Two tablespoons of groundnut oil
• One teaspoon of fruit salt (Eno)
• Freshly ground black pepper
• One cup of fresh coriander leaves
• Three spicy green chilies (for chutney)
• Two one-inch pieces of ginger (for chutney)
• Two tablespoons of roasted and peeled peanuts
• A small piece of fresh coconut
• Juice of half a lemon
• Mango pulp (aamras)

1. 1Soak three bowls of white rice and one teaspoon of fenugreek seeds in water for 6-8 hours after thorough washing.
2. 2Separately, soak one cup of skinned urad dal in water for 6-8 hours after thorough washing.
3. 3Wash and drain half a cup of flattened rice (poha).
4. 4Blend the soaked urad dal into a very fine and thick paste, using some of its soaking water for consistency, then transfer to a large stainless steel pot.
5. 5Blend the soaked rice along with the poha into a slightly coarse batter, adding a little water during blending, then add it to the urad dal batter in the pot.
6. 6Thoroughly mix the combined batter, first with a spatula, then by hand for 3-4 minutes in a single direction to aerate it.
7. 7Cover the pot and leave it in a warm place for 8-10 hours to ferment until it doubles in volume and becomes frothy.
8. 8Transfer a portion of the fermented batter to a glass bowl, then whisk in two tablespoons of sour curd, adjusting consistency with water until flowing yet thick.
9. 9Gently mix in ¼ teaspoon asafoetida, two teaspoons of fresh ginger-green chili paste, salt to taste, two teaspoons of white sesame seeds, and two tablespoons of groundnut oil into the batter.
10. 10Just before steaming, add one teaspoon of fruit salt (Eno), activate it with a splash of water, and quickly whisk for about 30 seconds until the batter becomes very frothy and light.
11. 11Grease a round steel plate with oil, pour a thin layer of the frothy batter onto it, and generously sprinkle freshly ground black pepper over the surface.
12. 12Quickly place the plate into a preheated steamer, cover, and steam on high heat for 8-10 minutes until perfectly puffed.
13. 13Remove the steamed idada, spread a little more groundnut oil over its surface, cool for 3-4 minutes, and then cut into uniform square pieces.
14. 14For the chutney, blend one cup of fresh coriander leaves, two garlic cloves (optional), three spicy green chilies, two one-inch pieces of ginger, two tablespoons of roasted and peeled peanuts, a small piece of fresh coconut, ½ teaspoon cumin seeds, ¼ teaspoon black salt, a pinch of turmeric powder, salt to taste, and the juice of half a lemon with water until a smooth, vibrant green paste is formed.
15. 15Serve the soft, spongy Surti Idada pieces with the flavorful green chutney and golden-yellow mango pulp.

These instructions are our analysis of the original video. Watch on YouTube →