Categories: Idli

Ingredients

• idly rice-4 tea cups
• sago [saboodana] -1teacup
• fenugreek -1 tsp
• black gram dhal-2 tsp
• baking soda-1/2 tsp
• salt-2 tbsp
• Tomato Chutney :
• tomatoes [medium size]-3
• onion [medium]-1
• salt-1 1/2 tsps.
• red chilly powder-2 tsps.
• saunf-1/2 tsp.
• oil- 2 tsps.
• Seasoning :
• mustard, urad dhal & curry leaves.

Directions

1. Clean & soak rice, dhal, fenugreek separately and sago separately for 4 hours.

2. Grind all the ingredients into a fine paste and add salt and ferment for 12 hours in a warm

3. place.

4. At the time of cooking, add in the baking soda and mix well.

5. Grease the idly moulds with oil, Pour the batter and steam for 8 to 10 minutes.

6. Serve hot with tomato chutney.

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