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Home Dish Plate idli with tomato fenugreek chutney

Plate idli with tomato fenugreek chutney

Name: How to cook Plate idli with tomato fenugreek chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 persons
Cuisine: Us

Introduce

Chef :

Susmita Patnaik

Plate idli with tomato fenugreek chutney

A superb recipe is here!! Soft idlis!! Healthy and tasty... Tomato fenugreek chutney compliments with these idlis very nicely... So let's see how to make this combination for your next breakfast Serve it in a bright plate and your platter will be more alluring... #White spongy idlis and #orange tangy tomato chutney will surely make your morning happy:) #cookpad #breakfast #idli #chutney #tomatochutney #tricolor22 #white #orange

Ingredient

Food ration :

4 persons

Cooking time :

15 min +20 min

part gota urad dal

parts idli rava

handsful cooked regular rice

as required

Few methi seeds

to taste

Salt

as required

water for steaming and adjusting consistency

as required

Ghee/ oil for greesing

tomatoes (large size)

1.5 tbsp

oil

1/4 tsp

fenugreek seeds

1/2 tsp

cumin seeds

1 tsp

gota urad dal

leaves

Few curry

1-2

dry red chillies (adjust as needed)

fresh green chilli

1/2 tsp

Grated ginger

garlic cloves

as required

Small ball of tamarind

1/4 tsp

turmeric powder

1 pinch

hing

1/2 tsp

mustard seeds

as required

Few curry leaves

Cooking instructions

* Step 1

Start by washing and the soaking urad dal and idli rava in water separately overnight. Put methi seeds in urad dal vessel.

* Step 2

Next day clean and rinse the dal and rava. In a blender jar take urad dal, add minimum water and grind it. Next into it add, cooked rice and all together grind into a smooth paste. Now in a big vessel put strained idli rava. Into that put the grinded paste. Mix all very well till you get a homogeneous thick batter. I have a small mixer grinder so I only grind the dal. Mixing it separately outside helps me get soft idlis.

* Step 3

Next cover this and keep it in a warm place for natural fermentation. It is winters now, so I keep my batter adding little salt. Mixing well and keeping it in a warm cosy place so that it gets nicely fermented.

* Step 4

If it's summer,add salt after fermentation. As it gets fermented you can see it's fluffy, light and there are bubbles.

* Step 5

So, now add some more salt as needed and whip mix again for nice areation. Side by side heat your steamer with water. Take the plate in which you want to steam your idlis and grease it with oil or ghee Pour in the batter till 3/4 th level of the plate. Put this in the steaming unit and steam for 12-15 minutes. Check by poking a knife after 12 minutes, if it's clean then fine else steam for some more time.

* Step 6

After idlis are steamed, remove from steamer and let it cool. Demould then by loosening the sides.

* Step 7

Prepare the chutney first then make the idlis so that you can serve hot hot idlis.

* Step 8

So for tomato fenugreek chutney... Heat a kadhai with oil. Splutter fenugreek seeds and cumin seeds. Add gota urad dal, dry red chillies, curry leaves. Then add a pinch of hing. Mix all. Next add garlic cloves and tomatoes. Then add salt, turmeric powder. Mix all well and cook till tomatoes are mushy. Add tamarind. Now keep it to cool down.

* Step 9

As it comes to room temperature, grind it with water and fresh green chillies into a smooth paste.

* Step 10

Next we need to cook this chutney. So heat a kadhai with oil. Splutter mustard seeds. Add curry leaves. Then add the chutney into it. Cook this till you get that perfect chutney consistency. Your chutney is ready!! You can store this chutney in an airtight container and have it for 2-3 days.

* Step 11

Serve these hot idlis with tomato fenugreek chutney. If you have sambar with it? What say?? The idli, sambar and chutney combo??Flavours will certainly get uplifted... So check out my LINKED SAMBAR recipe and make all these for a sumptuous delicious breakfast