Idli & tomato chutney

4 servings
17 min
20 min
Very Easy


Number of serving: 4

For Idli:

2)Tomato Chutney:


  • For Idli:
    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. Transfer this paste to a big bowl ( batter should not be too thick or too watery ). Grind rice coarsely. Add water while grinding. 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.
  • 2)Tomato Chutney:
    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 .


Idli & Tomato Chutney, photo 1
Idli & Tomato Chutney, photo 2
Idli & Tomato Chutney, photo 3


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