HOW TO MAKE SOFT IDLI / TOMATO CHUTNEY AND COCONUT CHUTNEY FOR IDLI

HOW TO PREPARE SOFT IDLI

 Idli and chutney is a nostalgic breakfast for South Indians. Idli is a soft, round dish made with rice. The texture of idli is similar to cake and is best taken with spicy or sour chutneys. I have shared the recipe for idli and two chutneys. These are special recipes that are held close to the heart of South Indians. This is a healthy, tasty breakfast that will be loved by everyone.

Soft idli

Ingredients

Idli

·        Raw rice/Idli rice – 2 cups

·        Black gram (Vigna mungo) – ¾ cup

·        Fenugreek – 2 tsp

·        Boiled rice – ¼ cup

Red chutney

·        Coconut oil

·        Tomatoes – 2 nos

·        Garlic – 3-4 nos

·        Dried chillies – 4 nos

·        Salt

·        Kashmiri chilli powder

White chutney

·        Grated coconut

·        Green chillies

·        Coriander leaves

·        Curry leaves

soft idli recipe

Preparation

Idli

Soak the washed rice in a bowl of water and the washed black gram and fenugreek in another bowl for 4 hours.

After 4 hours, add the soaked rice and water used for soaking fenugreek and black gram to the blender jar. Pour some more water and blend them into a paste. Add the boiled rice to this and blend them. Move this batter to a big bowl. Blend soaked fenugreek and black gram with some water. We don’t need the paste to be fine. Add the black gram and fenugreek paste to the rice batter. Pour some water and add some salt. Mix the batter using your palms. Keep this outside for 8-10 hours.

Boil some water in the idli steamer. Grease the idli thattu with oil and pour the batter to each of them. Cook it for 5-6 minutes. The idlis are ready.

Tomato chutney

Heat some coconut oil in a pan. Sauté the chopped tomatoes, garlic, dried chilies until the tomatoes soften. Add enough salt and Kashmiri chili powder. Sauté well. When this cools down, blend it with some water.

Heat coconut oil and splutter mustard seeds. Add some curry leaves. Add the blended mix to this. Remove the flame when the chutney simmers. Add some salt. The red chutney is ready.

Red tomato chutney

White chutney

Blend grated coconut, green chilies, coriander leaves, curry leaves with some water.

Heat coconut oil and splutter mustard seeds. Add some curry leaves. Add the blended mix to this. Remove the flame when the chutney simmers. Add some salt. The white chutney is ready.

Please watch the video of "how to make soft idli" below: