Murmura Idli (Instant Puffed Rice Steam Cakes)

For the idli batter

1. Wash the puffed rice in a large bowl, then submerge it in water to soak for 5 minutes.

   Then 5 min of waiting

2. Strain the puffed rice through a mesh sieve to drain all excess water.

3. Transfer the drained puffed rice to a blender jar, add 1 cup yogurt, and blend into a smooth, fluffy batter.

4. Pour the batter into a mixing bowl, then stir in 1 cup fine semolina, 1 tsp oil, and 1/2 cup water to reach a medium, spoonable consistency.

5. Cover the bowl and let the batter rest for 5 minutes for the semolina to absorb moisture.

   Then 5 min of waiting

For the collar chutney

6. Heat 1 tbsp oil in a skillet over medium heat, add 1 tsp cumin seeds, 7–8 garlic cloves, 2 tamarind pieces, and 6–7 dried red chillies, and sizzle until aromatic, about 1 minute.

7. Add 1/4 cup chana dal and 1/2 cup raw peanuts, and roast, stirring, for 2 minutes until lightly browned.

8. Stir in 1 chopped tomato and cook for 2–3 minutes until softened, then remove the skillet from heat and let the mixture cool.

   Then 5 min of waiting

9. Transfer the cooled mixture to a blender with salt to taste and 1/2 cup water, and blend to a smooth, thick paste.

For the chutney temper

10. Heat 1 tbsp oil in a small pan over low heat, add 1 tsp mustard seeds, and let them crackle for 30 seconds.

11. Turn off the heat, stir in the curry leaves and 1 dried red chilli, then pour the hot tempered oil over the blended chutney.

For the idlis

12. Set a steamer pot or large covered pan with 2 inches of water over high heat to bring the water to a boil.

13. Lightly grease the idli mold plates with oil.

14. Stir salt to taste into the rested batter, then add 1 tsp fruit salt with 1 tbsp water to activate it and gently fold in one direction until foamy.

    Do not over-mix after adding fruit salt, as the trapped air pockets keep the idlis light.

15. Ladle the batter into the prepared idli molds, filling each section to three-quarters capacity.

16. Place the idli stand into the steamer, cover tightly with a lid, and steam over medium heat for 10–12 minutes until a toothpick inserted into the center comes out clean.

    Then 12 min of waiting

17. Turn off the heat and leave the steamer covered to rest for 2 minutes before removing the lid.

    Then 2 min of waiting

18. Sprinkle a little cold water over the back of the hot molds, then gently unmold the idlis using the back of a spoon.

    A splash of cold water contracts the hot metal slightly, releasing the idlis cleanly without sticking.

19. Serve warm alongside the tempered collar chutney.