Friday, 29 November 2013

Idly with tomato chutney

                                Idly with tomato chutney

                        My North Indian friends used to ask me about idly batter preparation.Yesterday my neighbor asked me the same question.So I decided to post it.Every week I have to prepare idly and tomato chutney for my Kannan.


Raw rice:2 cup
Boiled rice :1 cup
Idly rice :3 cup
Urad dal: 1 cup
Fenugreek seeds:1/4tspn
Cooked rice:1/4 cup


  • Wash ,urad dal fenugreek seeds and rice .
  • Soak it in enough water for 3 to 4 hours.
  • Grind it in to smooth batter by adding enough water.
  • Do not add more water if so batter will reach to a running consistency.
  • Mix the batter and keep it in a closed container
  • Leave it for fermentation(Almost10 to 12 hours or depends on climate)Better to keep it in kitchen itself.
  • Before making idli you should mix the batter again by adding salt(optional).
  • Grease the idly plate with oil and pour the batter in to it.
  • Steam it for 10 minutes.
  • If you ant to check insert a spoon in the idly if the spoon comes clean switch off the stove.
  • Keep the idly plate for some times or sprinkle some water over it.
  • Carefully take out the idlis with spoon and serve it with chutney or sambar

Tomato chutney


Chilly powder:1/2tspn
Dry red chilly:2
Curry leaves


  • Heat the pan with oil
  • Sauté chopped tomato and onion
  • Add chilly powder and salt
  • When it cool grind it in a mixer
  • Heat the pan with oil
  • Add mustard. When it splutters add dry chilly and curry leaves.Give a quick fry.
  • Add tomato onion paste and switch off the gas.


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