Plate idli with tomato fenugreek chutney

Name: Plate idli with tomato fenugreek chutney
Total time: 2100 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1 part gota urad dal; 2 parts idli rava; 2 handsful cooked regular rice; as required Few methi seeds; as per taste Salt; as required water for steaming and adjusting consistency; as required Ghee/ oil for greesing; 4 tomatoes (large size); 1 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); 1 fresh green chilli; 1/2 tsp Grated ginger; 4 garlic cloves; as required Small ball of tamarind; to taste Salt; 1/4 tsp turmeric powder; 1 pinch hing; 1.5 tbsp oil; 1/2 tsp mustard seeds; as required Few curry leaves

Susmita Patnaik @SUSMITAAMOMMYCHEF

Hyderabad

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

Susmita Patnaik @SUSMITAAMOMMYCHEF

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Ingredients

15 min +20 min

4 persons

For idlis (15 minutes)
1part gota urad dal
2parts idli rava
2handsful cooked regular rice
as required Few methi seeds
as per taste Salt
as required water for steaming and adjusting consistency
as required Ghee/ oil for greesing
For tomato fenugreek chutney (20 minutes)
4tomatoes (large size)
1 tbspoil
1/4 tsp fenugreek seeds
1/2 tspcumin seeds
1 tspgota urad dal
leavesFew curry
1-2dry red chillies (adjust as needed)
1fresh green chilli
1/2 tspGrated ginger
4garlic cloves
as required Small ball of tamarind
to tasteSalt
1/4 tsp turmeric powder
1 pinchhing
For tempering
1.5 tbspoil
1/2 tspmustard seeds
as requiredFew curry leaves

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Steps

15 min +20 min

1

Start by washing and the soaking urad dal and idli rava in water separately overnight.
Put methi seeds in urad dal vessel.
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.
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.
4

If it's summer,add salt after fermentation.
As it gets fermented you can see it's fluffy, light and there are bubbles.
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.
6

After idlis are steamed, remove from steamer and let it cool. Demould then by loosening the sides.
7

Prepare the chutney first then make the idlis so that you can serve hot hot idlis.
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.
9

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

Sambar vada
12

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Susmita Patnaik @SUSMITAAMOMMYCHEF

on January 27, 2022 12:23

Hyderabad

An good food enthusiast...my journey from a plant science researcher to an agri academician and now a doting mother of two, has taught me the art and science of cooking...a foodie myself I believe in good balanced diet... and cannot compromise on taste, so I try making my dishes come out perfect...Try my recipes and enjoy life with family, friends and relatives...Live and let live is my mantra🙏😊For interesting videos subscribe to my YouTube channel Susmita's kitchen secrets and more and Tasty treats and lifestyle stories by Susmita