Saturday, February 26, 2011

Idly and peanut chutney

          Idly is a healthy and very common breakfast of South India. Kids love this food as it is easily digestible and fluffy.



2 1/2 cups of Idly rice
1/2 cup of raw rice
3/4 cup of urad dhal
water as required
oil for smearing on idly plates
salt as required

Peanut chutney 

1 cup of peanuts
3-4 red chillies
pinch of asafoetida
1 tbsp of yogurt
1/2 tsp of mustard
1/4 tsp of urad dhal
1/2 tsp of cumin seeds
1 tsp of sesame oil
salt as required

1.Soak the rice and urad dhal separately for 6 hours. Grind them separately. Mix the batter together and add salt to the batter. Ferment for 24 hours.
2.Pour batter in each Idly plate. Steam for about 12-15 minutes. Remove the Idly from the plates after 5 minutes. (Stick a fork in to the Idly to check whether it is cooked).
3.Dry roast the peanuts and red chillies in the preheated pan till it turns golden brown and allow them to cool. Remove the skin by rubbing the peanuts and grind along with yogurt, salt and asafoetida. Yogurt is the secret ingredient which is used as a substitute for tamarind.
4.Add mustard, cumin seeds and urad dhal to the preheated oil in the pan. Add the seasoning to the chutney.

5.Enjoy delicious and soft Idly with peanut chutney.

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