Idly and kadalai mavu chutney ( besan flour chutney /bombay chutney )

(3.00/5 - 2 votes)


For Idly :
- Idly Rice : 4 cups
- Urad dal : 1 cup
- Salt

Bombay Chutney:
- Besan flour : 3 tablespoons
- Onion : 1
- Tomato : 1
- Green chillies : 3
- Lemon juice : 1/2 teaspoon
- Mustard
- Asafotida
- Salt
- Oil
- Coriander leaves


Step 1

For Idly :
Wash and Soak Rice and dal seperately for 4 hours. First grind dal to a very smooth paste( for best results grind dal for 45 minutes) . Grind Rice near to coarse consitency. Add salt and mix well. Keep the batter aside over night. Next day grease the idly moulds with oil and pour 1 laddle of the fermented batter and let it steam for 7 minutes. When it is done switch off the stove and let it for 5 minutes.

Step 2

Bombay Chutney:
Mix besan flour with 1 cup of water and keep aside. Heat oil in a pan add mustard seeds, asafotida , green chillies and chopped onions one by one and fry well. Then add chopped tomatoes and salt and stir well. Add besan water and let it cook for more than 7 minutes till the raw smell of the besan flour goes. Garnish with coriander leaves and add lemon juice.

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