Nowadays Idli’s or steamed rice & lentil dumplings are given a lot of fusion touch. Some appeals to me and some don’t which is fine. The traditional one is made from Rice & Urad Dal and then steam in moulds. Accompany it with two kinds of dips – one is coconut grated and cooked and the other is tomato – tamarind dip. Sometime a mixed vegetable one is accompanied called Sambhar. I prefer the traditional over fusion any day but today I chose to make a different variation by adding Raggi flour to the rice & lentil batter. The taste was extremely good I must say. In the markets in modern times packaged rice & lentil powder is easily available to make the Idli’s at home.

Course – Snack

Cuisine – Indian (South India)

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves -2 people

Preparation time-34hrs, Cooking time -15 mins

Ingredients

For Idli’s

1 cup Urad Dal

1/2 cup Rice

1/2 cup Ragi flour

1/2 tsp fenugreek seeds

Salt as per taste

For Tomato Dip

3-4 medium size tomatoes

1 sprig of curry leaves

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp asafoetida

1 tsp Kashmiri Red chilli powder

1 tsp Kashmiri red chilli

Salt as per taste

Mustard oil

Method

For Idli

Soak separately Rice, Urad Dal, fenugreek seeds overnight. Blend in a blender and ferment for 8-10 hours or overnight. Grease the Idli moulds and pour into it ladle of the batter. Steam for 7-8 mins. Idli’s are done

For Tomato Dip

Make a purée or tomatoes, red Kashmiri chilli powder , Kashmiri Red chilli, salt. In a wok heat oil and add mustard seeds, fenugreek seeds and asafoetida, add curry leaves. Add the purée and cook for 2 mins. Tomato dip is done. Plate and enjoy hot