Idly Chutney | How to make Idly Chutney

By Anandha Bhagyam  |  20th Nov 2016  |  
5 from 1 review Rate It!
  • Idly Chutney, How to make Idly Chutney
Idly Chutneyby Anandha Bhagyam
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

31

1

About Idly Chutney Recipe

The traditional way of making idlis is using a idli cloth made of muslin. Idli is protein rich food that is packed with nutrients. Exceptionally healthy for diabetics as well.

Idly Chutney is an authentic dish which is perfect to serve on all occasions. The Idly Chutney is delicious and has an amazing aroma. Idly Chutney by Roopa Choodamani will help you to prepare the perfect Idly Chutney in your kitchen at home. Idly Chutney needs 15 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Idly Chutney. This makes it easy to learn how to make the delicious Idly Chutney. In case you have any questions on how to make the Idly Chutney you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Roopa Choodamani. Idly Chutney will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Idly Chutney

Ingredients to make Idly Chutney

  • 1 cup urad gota / whole
  • 3 cups idli rice or parboiled rice
  • 3 teaspoon salt
  • 2 cups chopped tomatoes
  • 1 large green chilly
  • few sprigs of mint
  • mustard seeds for tadka
  • oil for tempering

How to make Idly Chutney

  1. Soak the urad dal and rice in water for a couple of hours.
  2. Wet grind the urad dal first into a fine paste for 30 minutes.
  3. Remove the paste and keep in a large container.
  4. Now grind the rice for another 40 minutes - rice paste can be slightly coarse.
  5. Mix both and let this batter ferment in a warm place for 8-10 hours.
  6. Add salt before making idlis.
  7. The traditional steamer has holes in idli plates so we need a muslin cloth as base.
  8. Add the batter into the starter plates and steam for 10-15 minutes.
  9. For the chutney heat a pan add some oil and fry the tomatoes, mint and chillies.
  10. Add salt.
  11. Grind in a mixer well and temper with mustard seeds.

My Tip:

Adding salt after fermentation makes the idlis soft and fluffy.

Reviews for Idly Chutney (1)

Shiva Pande2 years ago

Must be so yummy,...
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