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Chilli Idli, Coconut Snow

500g Byadgi chilli (whole) 200g garlic (peeled) 20g curry leaves 20g mustard seeds 20g black pepper, crushed 20g Deggi mirch powder 50ml oil 2 cups water, to soak chillies 30g salt 10gm urad dal (whole) 200g instant/readymade idli batter

To plate

30g coconut, grated 10g curry leaves, fried 15g fresh coriander, chopped Few wedges of lemon

Method

1 Soak the Byadgi chillies in hot water to soften them. Once soft, blend the chillies in a mixer using the soaking liquid, until it forms a smooth paste. You can deseed the chillies if you prefer a milder spice level. 2 In a deep pan, add oil, mustard seeds, dal and curry leaves.

Allow them to crackle. Add the chopped garlic and cook until soft, and there is no pungent smell. Add a tablespoon or so of water to deglaze the pan, to avoid the garlic from sticking to the base. Add the chilly paste to the mix and cook. Once cooked, set aside and use as required. 3 Take the readymade batter in a bowl and add water to adjust consistency. The idli batter can be put into moulds of desired size. Steam. 4 In a sauté pan, add 4 tbsp of the chilli paste. Add the idlis and give it a good toss. Add lemon juice and salt, and finish with chopped coriander. Place it in the serving plate/bowl. Sprinkle grated coconut on top and curry leaves and serve hot with coconut chutney.