Khusboo Idli & Tomato Chutney

vijigermany

Lord of Penmai
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#1
Khusboo Idli & Tomato Chutney

Ingredients


idly rice-4 tea cups
sago [saboodana] -1teacup
fenugreek -1 tsp
black gram dhal-2 tsp
baking soda-1/2 tsp
salt-2 tbsp

Tomato Chutney

tomatoes [medium size]-3
onion [medium]-1
salt-1 1/2 tsps.
red chilly powder-2 tsps.
saunf-1/2 tsp.
oil- 2 tsps.

Seasoning :

mustard, urad dhal & curry leaves.

Method

Clean & soak rice, dhal, fenugreek separately and sago separately for 4 hours.
Grind all the ingredients into a fine paste and add salt and ferment for 12 hours in a warm
place.
At the time of cooking, add in the baking soda and mix well.
Grease the idly moulds with oil, Pour the batter and steam for 8 to 10 minutes.
Serve hot with tomato chutney.
 
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