Idli with Chutney

For the batter: Wash the rice nicely and soak separately for 8 hours

In the same way wash dal nicely and soak with methidana for 8 hours

Then grind them separately with little water , until it becomes smooth

Then mix them well and keep fermentation for 6 – 8 hours

Then add salt and if required add 1 tsp fruit salt

Grease the idly moulds with some ghee and pour the batter in them with a ladle

Cover and steam for 15 minutes When it becomes fluffy and cooked properly , switch off the gas

Coconut chutney: In a mixer jar grind all the ingredients together into a smooth paste

Chutney is ready

Tomato onion chutney: Heat oil in a pan and roast chana dal and urad dal , on low heat , until it becomes light brown

Then add broken red chillies and roast for a minute

Then add onion and garlic , roast them until light brown

Now add tomatoes , cook them until the tomatoes become mushy

Then switch off the gas and let the mixture cool down completely

Then grind them in a mixer grinder along with tamarind pulp , salt and water , into a fine paste

For tadka: Heat oil in a small pan and add mustard seeds , urad dal , let them splutter

Then add red chilly and curry leaves , let them cook a little

Now pour some tadka on both the chutneys with a spoon

For serving: Take a clean and fresh banana leaf , first arrange the idli , then arrange both the chutneys one by one along with tadka on top