May 8, 2010

Idli & Tomato Chutney

Idli  & Tomato Chutney


For Idli:

3 cups boiled rice ( idli rice ) or silky raw rice (ponni rice)
1 cup urad dal
2 tablespoon cooked rice
1 teaspoon salt
2 teaspoon oil for greasing Idli mould


Wash and soak dal and rice separately for 6 - 7 hours ( reserve water for grinding ).

Grind the dal with cooked rice until it is smooth and frothy in a grinder or mixer. Transfer this paste to a big bowl ( batter should not be too thick or too watery )

Grind rice coarsely. Add water while grinding (just to cover the rice. It should not be above 1 - inch from the soaked rice).

Now mix the ground rice and dal into a batter.

Add salt, mix well and set aside in a warm place for 7 - 8 hours ( or overnight ) for fermenting ( batter will be doubled in volume ).

When the Idli batter is well fermented, the idlis are ready to be cooked.

Grease the idli holder or pan well and fill each slot with batter to the 3/4 mark.

Steam cook the idlis on a medium heat for about 10 - 15 minutes or until done. Keep aside for cooling.

Use a greased spoon to remove the idlis from the container as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney.

Tomato Chutney

Serves: 3


3 onions, roughly chopped
10 cloves garlic, chopped
1/2 teaspoon red chilli powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
2 tomatoes, roughly chopped
2 teaspoon oil


Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.

Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside for cooling.

Transfer this mixture to a mixer bowl and blend till smooth. Do not add water. Serve with Idli / Dosa .

1 comment:

aroulmoji said...

2 cups boiled rice ( idli rice )
1 cup urad dal

Please let me know this is the correct dose to make a good idli?