Elegant saffron idlis paired with a rich coconut chutney blended with roasted pistachios.
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Soak rice and urad dal separately in water for at least 6 hours, then grind them individually into smooth pastes and mix with salt.
Ferment the batter in a warm place for 8-12 hours until it doubles in volume and becomes airy.
Crush the saffron strands and soak them in warm milk for 15 minutes, then gently fold this infusion into the fermented batter for a marbled yellow hue.
Grease idli molds with oil, pour the saffron batter into the slots, and steam for 10-12 minutes until a toothpick comes out clean.
For the chutney, blend the coconut, pistachios, green chilies, ginger, and yogurt with a splash of water until creamy but slightly textured.
Heat a small amount of oil in a pan, add mustard seeds and curry leaves until they crackle, then pour this tempering over the chutney.
Let the idlis cool for 2 minutes before de-molding to ensure they retain their smooth, round shape.
Serve the warm saffron idlis alongside the pistachio coconut chutney, garnished with a few extra saffron threads.
