Clean & soak rice, dhal, fenugreek separetely and sago separately for 4
Grind all the ingredients into a fine paste and add salt and ferment for 12 hours in a warm place.
At the time of cooking, add in the baking soda and mix well.
Grease the idly moulds with oil, Pour the batter and steam for 8 to 10
Serve hot with tomato chutney.
Preparation Time: 1 hour.
Cooking Time: 10 minutes.
Makes 40-50 Idlies.
Note : The idli Batter can be in the Fridge up to one week, without the addition of baking soda. Add baking soda during the time of cooking.
Grind tomatoes, onion, red chilly powder, salt and saunf in to a
Take oil in a pan add in the seasonings and then grind paste and cook till the raw smell goes and oil is separated.
Idly rice-4 tea cups
Sago [sabudhana] -1 teacup
Fenugreek -1 tsp
Black gram dhal-2 tsp
Baking soda-1/2 tsp
Tomato Chutney :
Tomatoes [medium size]-3
Salt-1 1/2 tsps.
Red chilly powder-2 tsps.
Oil- 2 tsps.
Seasoning : Mustard, Urad dhal & Curry leaves.