Idli chutney

Name: Idli chutney
Cuisine: Indian
Ingredients: 3 cup rice; 1 cup Udad dal; 1/2 cup Moong dal; 1 teaspoon fenugreek seeds; 1 cup grated coconut; 4 green chilli; 7 cloves garlic; 1 tablespoon udad dal (for tadka); 1 teaspoon grated ginger; 2 green chilli; 2 tablespoon curry leaves; 1 teaspoon mustard seeds; 1 teaspoon sesame seeds; 1 teaspoon cumin seeds; 3 tablespoon oil; Salt as per taste

Bhavna Rathod @cook_12225220

Mumbai

#Father
It is simple and my father's most favourite too.

Bhavna Rathod @cook_12225220

Mumbai

#Father
It is simple and my father's most favourite too.

Saved

Ingredients

3 cuprice
1 cupUdad dal
1/2 cupMoong dal
1 teaspoonfenugreek seeds
1 cupgrated coconut
4green chilli
7 clovesgarlic
1 tablespoonudad dal (for tadka)
1 teaspoongrated ginger
2green chilli
2 tablespooncurry leaves
1 teaspoonmustard seeds
1 teaspoonsesame seeds
1 teaspooncumin seeds
3 tablespoonoil
Salt as per taste

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Steps

1

Soak rice and dal separately for 8 hours add fenugreek seeds in dal while soaking. Grind rice and dal separately and take out in big vessel add required water and whisk batter with hand for 10 minutes. Keep for the fermentation for 8 to 9 hours.
2

Add salt into the batter and mix altogether. Grease idli maker and pour batter in idli pan and steam for 10 to 12 minutes. Let it Cool down and then take out the idli.
3

In the mixie jar take one cup grated coconut, cumin seeds, garlic, 4 green chilli, 1 teaspoon grated ginger and salt and grind it. Take chutney in a bowl.
4

For tempering keep one frying pan on flame add 2 tablespoon oil in a pan let it heat little now add udad dal, mustard seeds, green chilli, sesame seeds and curry leaves. Pour tadka into the chutney bowl and mix well. Serve Idli with hot tea or coffee.