Monday, September 8, 2008

mallige idli (soft idlis) & tomato chutney!!

Yes, you guys guessed it was our breakfast for this morning. Wanted to prepare coconut chutney, but realized later that "no coconut" at home.Also, getting things from shop is not as simple as getting in India. I had to walk around a kilometer to get the coconut. So, ended up preparing tomato chutney, but that turned out really yummy!!

When mothers cook for us & serve with utmost love & care.., we do so much drama saying that I dont like this.., why did you prepare?? etc etc. I feel, my mom would have been so hurt those days (Sorry amma...,next time when I come to India, I would never behave like this). But, now being a mom myself, I realize this when my kid refuses to eat what I have cooked, specially for him. ok..the reason for this flashback is I used to tell my mother same thing whenever she used to cook idlis. I hated idlis so much that I never ate it. I used to go empty stomach, but never touched it.

Later, when I got pregnant, God played a nice game with me. He made me eat idlis all 3 times a day & also wherever I went. Somehow I used to crave for it :)))
I never liked any other delicious food except for idlis. I remember going to Grand Ashok (famous Hotel in Bangalore) for a beautiful dinner party & ate only idlis there( I was 4 months pregnant then)....Nice naa.., all my relatives & friends were shocked to see me eating only idlis & idlis .... didnot even touch the vada that was served along with it.I feel like laughing now for my craving for idlis. Nice idli days those were :))))

I write so much flashback for every now, you must have realised that I am bit talkative....enough for this goes the recipe for idlis and chutney...ok, ok..i got your point...let me correct goes the recipe for soft idlis and tomato chutney...

Tomato Chutney:

Ripen Tomatoes (chopped) - 2
Jeera - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1/2 tsp
Asafoetida - 1 pinch
Coriander Leaves - for garnishing
Oil - 1 tsp
Salt - acc to taste
Chilli powder - 1/2 tsp
Sugar - 1/2 tsp

  • In a pan, heat oil. Add jeera to this
  • After this, add tomatoes. Fry it for awhile
  • Now, add salt, chilli powder, sugar and cook the mixture in a slow flame for about 10 mins or until the raw smell of tomatoes disappears
  • Remove from the flame and allow it to cool
  • Once it reaches room temperature, add coriander leaves.
  • Put the mixture in the mixie and make a fine paste
  • The tomato chutney is ready. best served with dosas, idlis and rotis

Mallige Idlis

Soaking Time:
Urad dal - 3-4 hours
beaten rice and rava - 1 hour

Fermentation time:
8-10 hours (depending on outside temperature)

Urad dal - 1 cup
Beaten rice (poha or gatti avalakki) - 1 cup
Idli rava (semolina) - 4 cups
Curd - 1/4 cup (should not be very sour)
Salt - acc to taste

  • Soak the urad dal atleast 2 hours before soaking rava and poha
  • Mix the poha and rava together and soak.
  • After it is soaked, make a fine paste of urad dal
  • Now, make a rough paste of idli rava and poha mixture
  • Mix the two pastes. Make it a little more thicker than normal idli batter
  • If the weather is cool, add the curd to the mixture and allow it to ferment overnight. If the weather is hot/humid (like what is in Singapore), add the curd, one hour before preparing the idlis
  • Add salt and mix the batter well
  • Prepare idlis using normal idli making procedure..if you are a beginner, please let me know..i will elaborate this statement :)
  • That brings you to the end of preparation of mallige idlis and tomato chutney

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