Idli recipe with tomato chutney

 

Soft Idli & tomato chutney recipe ( for 2+ teeth baby, toddlers & kids )

 

 




 


Idli recipe ( perfect idli batter to make soft & spongy idli’s )

Ingredients: ( to prepare idli batter )
1 cup – urad dal (skinless)
4 cups – idli rice ( or dosa rice )
1 tsp – fenugreek seeds ( methi/uluva/venthayam)
note:
-> for 1 cup urad dal, add 4 cups rice ( ratio is 1 : 4 )
-> other names of urad dal – (urid / mah ki dal / manh di dal / mash dal )
-> Instead of idli rice, you can also use dosa rice or raw rice

Method:
Step 1) Get ready with all the ingredients
TIP #1: Use the same cup to measure urad dal and rice
Step 2) Into a bowl, add 1 cup urad dal, 4 cups idli rice and 1 tsp fenugreek(methi) seeds.
Step 3) Rinse 3 – 4 times under cold water & drain …
Step 4) Pour enough water and let it soak 5 – 6 hours or overnight ..

next grind ..
TIP #2 : Drain and use the soaked water for grinding the batter ..
Step 1) Add the soaked rice & dal into the blender. .
Step 2) Pour water just until the rice looks soaked and grind into a thick batter .. (grind for 1 minute )..
Step 3) Pour the ground batter into a bowl ..
  Grind the rest and pour into the batter .. (grind in small batches if you have a small blender )

Step 4) Add salt to taste and mix for a minute. Cover and let it rise (ferment) overnight or for 12 – 15 hours ..


next day .. make idli’s ..
Once the batter is fermented (risen), you can make idli’s ..
TIP #3 : this is an important tip for soft & spongy idli’s:
Do not mix the batter after it has risen, as it can break the air bubbles and results in less spongy or hard idli’s ..
To make idli:
  • Pour water into idli steamer ..
  • Put the heat on high.. Cover and bring it to a boil..
  • Grease the idli mould/tray with little oil ..
  • ( DO NOT MIX THE IDLI BATTER ) Just scoop the batter and fill the idli holes ( do not over fill ) ..Once the water starts boiling in the idli-steamer, reduce the heat & place the idli moulds/tray ..
  • Cover with a lid, turn the heat to medium-high and steam the idli’s for 10 minutes ..
  • After 10 minutes, idli will be ready ( You can also check by inserting a knife into the idli’s. If it’s clean, the idli’s are ready ).. Do not over cook, as it can harden the idli’s ..
  • Carefully remove the idli trays ..
  • Sprinkle some boiled and cooled water over idli’s.. and let it sit for 2 minutes ( before removing from trays) ..
  • To remove, slide a small spoon around the idli and scoop out the idli..

Serve with your favourite chutney, sambar or below tomato chutney ( babies, toddlers & kids love it 😀


Tomato Chutney Recipe

Ingredients: ( for tomato chutney)
1 tpsp – oil
1/4 tsp – mustard seeds
pinch – cumin seeds
2 – dried red chilli ( whole )
1 – garlic ( chopped or crushed)
pinch – asafoetida ( hing )
1 sprig – curry leaves
1 – onion (chopped)
5 – tomatoes
1/4 tsp – turmeric powder
1/4 tsp – chilli powder
salt to taste

Method:
  • Heat pan.. pour 1 tbsp oil
  • add 1/4 tsp mustard seeds,1/4 tsp cumin seeds, 2 dried red chillies
  • add curry leaves & crushed garlic
  • add 1 chopped onion and cook until onion turns soft
  • add 1/4 tsp turmeric powder, 1/4 tsp chilli powder, pinch of hing
  • add 5 chopped tomato and cook on high heat for 1 minute
  • add salt to taste
  • Cover and cook on medium-heat for 10 minutes..

Tomato chutney ready ! .. Serve with Dosa, appam or idli .. Enjoy ! 😀

note:
babies, toddlers & kids love tomato chutney.. If your little one is fussy about easing idli, dosa or appam, you can serve with this chutney ! ..


Tips & Extras:

  • For 2+ teeth baby, shred half idli with fork,add 2 tsp of tomato chutney, mix and feed ..
  • You can refrigerate the idli batter for upto 4 days..
    TIP #4: For soft & spongy idli’s, use the batter within 3 days as more moisture from refrigeration can result in hard idli’s ..

Hope you will try this idli & tomato chutney recipe ! .. Please share your tips & tricks below !.. Thank you 😀

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