Tuesday, May 27, 2014

Idlis and Chutneys



•220g white urad dhal /lentils
•110g white rice flour
•1 teaspoon fenugreek seeds
•1 teaspoon salt


1.Put the uran dhal lentils in a bowl and cover with water. Soak for eight hours or over night.
2.Drain and place the lentils in a food processor with about 50ml of water and grind to a smooth paste.
3.Phtly and then pout the batter into the moulds.
8.Carefully lower the trays into the idli pan, cover and steam for 20 minutes.
9.After 20 minutes, your idlis should be ready. Remove the trays from the steamer and remove the idlis from the trays. You may need a knife or small spoon to assist you with this


Onion - 1, finely sliced
Tomatoes - 2 large, sliced
Chana dal - 1 tbsps
Dry red chilies - 2
Green chilies - 1
Ginger - 1/2 " finely minced
Coconut milk - 3-4 tbsps
Salt to taste
Cooking oil - 1/2 tbsp
For tempering/poppu/tadka:
Mustard seeds - 1/2 tsp
Red chilies - 2
Curry leaves - a sprig
Asafoetida - pinch


1.Heat oil in a vessel. Once the oil is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown. Remove the dal, green chili and red chilies from oil and keep aside to cool.
2.In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. Turn off heat and cool.
3.Blend the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. Remove onto a serving bowl.
4.Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
5.Pour this tempering over the chutney and serve with idli

Green chutney


• Fresh coriander leaves,chopped 1 cup
• Fresh mint leaves,chopped 1/2 cup
• Green chillies,chopped 2-3
• Black salt (kala namak) to taste
• Sugar 1/4 teaspoon
• Lemon juice 1 teaspoon
Process the fresh coriander, fresh mint and green chillies in a blender to a smooth paste with a little water if required. Add the black salt and sugar. Transfer to a bowl, add the lemon juice and mix well.lace the rice flour, fenugreek seeds and salt in another bowl and add just enough water to make a think paste.
4.Add this paste to the lentils and whisk to combine.
5.Store this batter, covered in a warm place for eight hours or over night. The batter should become quite foamy and and double in volume.
6.When ready to cook, pout water into the bottom of your idli pan and bring to a boil.
7.Oil your idli trays lig

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