Idli & Chutney

Idli was one of the breakfast item i luv the most to have, even more than dosa. I remember my mother's words, while packing me first time to Singapore. "I have bought Chakson Idli Cooker for you. Do make Idlis for breakfast." What is that so much special for her to specify about 'Chakson'. I had seen Ads for Rice cooker & when she came the day before we were leaving I was surprised to see she has brought "Chakson Rice & Idli Cooker". I asked her "After all How do i make idlis??". "Dnt worry, you know you will get instant idli & dosa mix". At that time I got a relief as in Idea Ads "What an idea Sirji". Soon aftr reaching here we unpacked all the stuff and found the idli cooker in a crooked shape. Funny, it got flattend bcos of some crap's heavy loads on our trolley. As all ideal housewives, the only way to impress husband is cook gud foods. While shopping got this Instant Idli Mix & prepared for the first time in my life the "Idli", but it turned out to be an 'Idli stone'. Oh my god!!!, all impressions gone out in a sec. I still remember my hubby's weird facial expressions while eating & a phrase "No more idlis & mix". May be the mix or the time I cooked is more, I wasn't sure. My mum, she was giggling when heard about this. She is lucky that she is too far. Later got the recipe from her, and one of my friend also helped me out in making real soft idlis. After that Idlis came out always well and was able to change my hubby's impressions about my Idli making. "First Impression is the best impression" is very true statement as still when I start making idlis he will smile and say "Will it be idli stone again??", even after it came out well so many times..

Ingredients:
Raw Rice : 2 Cups
Urad Dal : 1 Cup
Fenugreek : 1 table spoon
Cooked Rice : 2 handful

Preparation:

1. Soak raw rice and urad dal in water for 4-6 hours and then grind it adding enough water. Make sure that you are adding water only to the extent that batter is thick.
2. While grinding add fenugreek and the cooked rice.
3. Keep this batter for around 8 hours (usually over night) in a warm place for fermentation.
4. Add salt and mix it well till it is dissolved.
5. Grease the idli holder with oil and pour the batter up to 3/4th.
6. Steam it for around 6-8 minutes.
7. Remove the idlies from the holder once it is cooled a little.

Serve it with sambar or chutney (given below).

Chutney

Ingredients:
Tomato : 1 small
Grated Coconut : 1 Cup
Red Dried Chilly : 2 nos
Ginger : 1/2 inch
Mustard Seeds : 1 t spoon
Curry Leaves : 1 sprig
Salt : To taste
Oil : 1 1/2 t spoon

Preparation:

1. Grind tomato, grated coconut, red chilly, ginger and salt to a paste.
2. Heat a pan and add oil, splutter mustard seeds and curry leaves.
3. Add the paste and 1/4 cup of water, mix well for around 2 minutes.

This participates in the Cooking Basics Event an event by Mahima