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.

Ingredients:

Raw rice:2 cup

Boiled rice :1 cup

Or

Idly rice :3 cup

Urad dal: 1 cup

Fenugreek seeds:1/4tspn

Cooked rice:1/4 cup

Salt

Water

Methode:

• 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

Ingredients:

Tomato:2

Onion:1

Chilly powder:1/2tspn

Mustard:1/4tspn
Dry red chilly:2
Curry leaves

Salt

Oil

Method:

• 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.