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Idli is one of the healthiest traditional Indian foods. Made from fermented rice and urad dal batter, it is naturally low in fat, easy to digest, and a great source of plant-based protein. Fermentation increases the bioavailability of nutrients like B vitamins, which are beneficial for overall metabolic and heart health.
Tomato chutney, made with ripe tomatoes, garlic, and mild spices, is tangy and antioxidant-rich. Tomatoes are packed with lycopene, which helps reduce oxidative stress and supports healthy blood pressure. Unlike heavy coconut or fried accompaniments, this chutney uses minimal oil, making the combination very heart-friendly.
This dish works perfectly as a filling breakfast, light dinner, or evening snack. It’s soft, non-spicy, and suitable for regular inclusion in a blood pressure-friendly diet.
Idli: Grease idli moulds lightly. Pour batter into moulds and steam for 10–12 minutes until fluffy. Remove and set aside.
Chutney: Heat ½ tsp oil in a pan. Sauté garlic, onion, dry red chilli, and tomato until soft. Cool slightly, then blend into a smooth paste.
Tempering: Heat remaining oil. Add mustard seeds and curry leaves, let them splutter, then pour over chutney.
Serve warm idlis with tomato chutney on the side.
Yes, you can mix ragi or oats with regular batter for added fibre.
Yes, refrigerate and re-steam before serving. They can also be crumbled into upma.
You can adjust the spice level by reducing or skipping the dry red chilli.
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