Mallige Idli with Tomato Chutney and Coconut Chutney

 

Idli is a staple south Indian breakfast, very mild and a healthy dish. As a child I always refused having idli, because I felt idlis were for those days when I have fever.. I always used to give a sad look to those humble healthy idlis, but now these are one of my fav food, I just love to dunk them in a spicy array of chutneys and relish and a dollop of ghee.  Uhhh!! as my typing this, my mouth is watering already........

 

Okay, lets jump to the recipe, this particular idli is called Mallige which means Jasmine in Kannada, so you know from where this Idli hails.... This is soft and melt in the mouth idli, I know generally idlis are meant to be that way, but this is softer than the usual idlis.

 

 

Ingredients

2 cups Urad Dhal

1 cup Idli Rice

1 cup normal rice(Any variety)

1/2 cup poha(beaten rice/avalakki/aval)

1/2 cup cooked rice(mashed).

1/4 cup curd

1 tsp methi seeds

Salt as per taste.

 

Method

Soak urad dhal, idli rice, normal rice, poha and methi for 4-5 hours or overnight.

First grind the urad dhal to a soft fluffy batter, adding water little by little and transfer to a vessel.

Now grind the idli rice, normal rice, cooked rice, poha and methi to soft batter and mix with the ground urad dhal mixture.

Now here comes the important step, if the climatic condition where you stay in cold or chilly then add curd and salt and allow the batter to ferment overnight.

However, if you are in hot or humid place(like me), then add the curd just 1 hour before preparing the idlis, so that your batter doesn't get too sour and spoil the taste of the idli.

Add salt to the batter and set aside to ferment overnight or atleast for 6-7 hours to have a soft idli.

Now grease your idli plates and pour the batter and steam cook for 10-12mins or until done.

 

Some tips for Mallige Idli

Do not mix the batter many times, just gently fold it to mix the rice and urad dhal batter.

Keep it in a warm place to ferment properly.

Remove the idlis, once its completely cool, this wasy its easy to remove the idlis.

Some also add soda or eno, before preparing the idli, but if you follow these steps, I am sure you wouldn't have to add those and the result would still be a super soft idli on your plate.

 

 

I Served these With Tomato Chutney for this you need

3-4 ripe tomato

1 tsp chana dhal and urad dhal

3-4 dry red chilly

2 green chilly

salt as per taste

oil 1 tsp

mustard and hing 1/2 tsp each

 

Method

wash wipe and chop the tomato finely, roast both the dhals until golden brown and aromatic, set aside and add the green chilly, red chilly and tomato and roast until tomato turns mushy. Cool everything and grind to fine paste adding salt and little water.

For tempering heat oil and splutter mustard and hing and pour on prepared chutney.

 

Coconut Chutney

A very easy chutney, for this you need

1 cup grated coconut

2-3 tsp roasted chana

salt as per taste

ginger 1 tsp grated(Optional)

oil 1 tsp

mustard and urad dhal 1/2 tsp each

Few curry leaves

 

Method

Grind coconut, roasted chana, ginger and salt adding little water to fine paste.

To temper heat oil splutter mustard, once it stops the spluttering add urad dhal, when it turns slight brown add curry leaves and fry for 2mins, pour this mixture to the chutney.

Didn't I tell you, this was an easy chutney......

 

Do try this simple, yet tasty Mallige Idli with Tomato Chutney and Coconut Chutney.

 

I am sending this to Srivalli's " Come join us for breakfast"

 

Red Garlic Chutney

Ingredients

Garlic 10-12 peeled
Red chilly 8
Tamarind paste 1/2 tsp
Chana dhal 1 tsp
Cumin seeds 1/2 tsp
turmeric a pinch
salt to taste

sugar 1/2 tsp

oil 1 tsp

Method

soak red chillies, tamarind, garlic in little water for 15 min
in a pan heat oil fry cumin seeds and chana dhal once dhal turns slight brown  add this to soaked things.
Set aside the mixture with dal for 5mins
Now add turmeric salt and sugar and grind everything  to chutney.
This chutney can be served with idly and dosa.

Tomato Masala Pickle

I have already prepared tomato pickle here and instant tomato pickle here. Both were delicious in its own way. Got hold of this Tomato Masala Pickle and it was truly lip smacking and an ideal side dish with idly and dosa.

Ingredients

Tomato 1 kg(Ripe)

Tamaarind paste 1 tsp

Hing 1/2 tsp

Red chilly powder 3 tsp

Turmeric 1/2 tsp

Sesame seeds 1 tsp

Mustard 2 tsp

Methi seeds 2 tsp

Oil 2 tsp

Salt as per taste

Curry leaves

Method

Wash wipe and chop tomato finely and keep aside.

Separately dry roast sesame, mustard and methi seeds for 2mins or until aromatic, cool and grind to fine powder adding red chilly powder, turmeric and hing.

Heat oil add mustard when it spluters add curry leaves and tomato and mix.

Cook on simmer until tomato thickens and becomes like a mass, now add the tamarind paste, ground powder and salt. Mix well and cook for another 4-5 mins.

Cool the pickle, and transfer to an airtight container. This pickle can be stored upto 2 months be refrigerating.

Serve your delicious tomato masala pickle with dosa, idly or with rice.

Tomato Chutney ~ My Way

Ingredients

Tomato 5-6

Mustard 1/2 tsp

Cumin seeds 1/2 tsp

Oil 1 tsp

Red chilly powder 1 tsp

Salt as per taste

Turmeric 1/2 tsp

Method

Wash and chop tomato finely and set aside.

Heat oil add mustard when it spultters add cumin seeds and tomato and stir until tomato softens.

Now add salt, turmeric and red chilly powder and mix well for another 4-5 mins

You can cool and grind it to fine paste or serve it without grinding also.

Instant Mango Pickle

Ingredients

Raw Mango 1( I have used totapuri)

Panch Phoran 1/2 tsp

Hing a pinch

Mustard powder 1 tsp

Turmeric 1/2 tsp

Red chilly powder 2 tsp

Oil 2 tsp

Salt as per taste

Method

Chop mango into 1 inch pieces and spread on a plate.

Heat oil in a pan add panch phoran and hing and fry for 2mins or until done.

Add mango pieces and fry for 2-3mins or until mango is slightly cooked.

Add turmeric, chilly powder and salt and mix well.

Make sure the powders are coated well on the mango slices, remove from flame and transfer to a bowl.

Instant Mango Pickle can be serve immediately with curd rice, this pickle doesnt need to be matured hence you can serve immediately after preparing :) 

Refrigerate and preserve Instant Pickle upto 15 days.

Instant Tomato Pickle

Ingredients

Ripe tomatoes 7-8

Panch Phoran 1 tsp

Hing 1/2 tsp

Turmeric 1/2 tsp

Red Chilly powder 2 tsp

Oil 5 tbsp

Salt as per taste

Method

Wash and chop tomato into small pieces.

Heat oil add panch phoran and hing, once its done add the tomato and stir for 3-4mins.

When the tomato becomes like a mass add turmeric, chilly powder and salt, mix well

Close the lid and cook for 3-4 mins, open the lid and mix, the pickle will leaves the edges of the pan, that is the right consistency.

Store Tomato pickle in an airtight container, this pickle can be preserved upto 1 month if refrigerated.

Serve Instant Tomato Pickle with idlis, dosas or any snacks

Spicy Coconut Toor dhal Chutney

Ingredients

Fresh grated coconut 4 tsp

Toor dhal 1/2 cup

Dry Red chilly 2

Mustard 1/2 tsp

Cumin Seeds 1/2 tsp

Hing 1/4 tsp

Jaggery marble size

Tamarind juice 2 tsp

Salt as per taste

Oil 1 tsp

Curry leaves few

Method

Dry roast cumin seeds and mustard in a pan for 3mins or until aromatic and keep aside.

In the same pan add 2 drops of oil and roast toor dhal until golden brown and keep aside.

To the mixer add coconut, tamarind juice, roasted cumin seeds, mustard, toor dhal, dry red chilly, jaggery, salt with little water to fine fine paste.

Heat remaining oil in a pan add mustard, curry leaves and hing fry and pour on the chutney.

Serve Spicy coconut toor dhal with idlis and dosas.

Spicy Onion Chutney

Ingredients

2 big onions

4 Garlic pods

1/2 inch fresh ginger

Red Chilly 2

Oil 2 tsp

Tamarind small marble size

Salt as per taste

Method

Peel the outer skin and finely chop the onion.

Finely chop ginger and garlic pods.

Heat oil in a pan and saute onion, garlic ginger, red chilly and tamarind until everything becomes soft.

Cool the fried items and grind to smooth paste adding little water and salt.

Enjoy your Spicy Onion Chutney with dosas.

Hummus

Ingredients

Chickpeas - 1 cup

 Curd - 2-3 tsp. You can add more curd to make the consistency like a paste
Green chilly 1
 2 tsp olive oil.
 (4-5 drops )of lemon. You can add more if you like.
2-3  cloves of garlic (optional).
Salt to taste.

Method

Soak chickpeas over night and then boil. In a grinder, add chickpeas, green chili, curd, garlic and salt. Grind to a paste.
Take it out in a air tight jar and add olive oil and lemon and mix well. Keep in fridge. This can be used for 4-5 days.

Tomato Sesame Chutney

Ingredients

Tomato 2

Sesame seeds 5 tsp

Tamarind 1 inch sized ball

Green chilly 3

Garlic 2 pods

Mustard 1/4 tsp

Urad dhal 1/4 tsp

Hing 1/4 tsp

Curry leaves 3-4

Oil 2 tsp

Salt to taste.

Method

Heat a pan on medium heat and add sesame seeds and roast until its aroamtic and colour changes or until it starts popping.

Soak tamarind in warm water and extract the juice and keep aside.

Wash tomato and finely chop.

Wash remove ends and finely chop green chilly and garlic.

Heat a tsp oil in a pan add chopped tomato, garlic, green chilly and tamarind juice.

Saute for 3-4 mins or until tomato is cooked and the raw smell of tamarind is gone.

Cool the fried items.

To the blender add roasted sesame seeds and grind to fine powder, now add fried tomato, garlic, green chilly and salt. Grind to fine paste, add little water if required.

Remove the chutney to a bowl.

Heat oil in a pan add mustard, urad dhal, curry leaves and hing and fry for 2 mins or until urad dhal changes colour, pur this tempering on the tomato sesame chutney and mix well.

Serve tomato sesame chutney with dosas and idlis.

Coriander Coconut Chutney

Ingredients

Coriander leaves 1 bunch

Fresh grated coconut 5-6 tsp

Roasted chana/dalia 4 tsp

Green chilly 3

Curd 1 tsp

Salt as per taste

Oil 1/2 tsp

Mustard and urad dhal 1/4 tsp each

Method

Wash clean and chop coriander leaves.

Cut the end wash and finely chop greeen chillies.

To a mixer add dalia, green chillies, coconut, salt curd and as little water as possible and grind to fine paste.

Take the chutney to a bowl.

Heat oil in a pan add mustard and urad dhal and fry for a min or until urad dhal changes colour and pour this on chutney and mix.

Serve coriander coconut chutney with dosa or idly.

Peanut Garlic Chutney

Ingredients

Peanuts 1 cup

Garlic 2 pods

Green chilly 2

Tamarind marble size

Cumin/Jeera Seeds 1 tsp

Mustard Seeds 1 tsp

Salt as per taste

Oil 1 tsp

Method

Roast Peanuts until it turns slight brown and then add garlic pods, cumin seeds and tamarind and roast for 2mins.

Cool the roasted items and grind to fine paste adding salt and little water.

Heat oil in a pan add mustard and pour this to the prepared chutney and mix well.

Tomato Chutney

Ingredients

2 big tomatoes

small inch ginger

2 garlic pods

3-4 dry chilly

2 spoons oil

1 spoon mustard

1/2 spoon urad dhal

salt as per taste.

Method

Grind tomato, ginger garlic, dry chilly and salt by adding little water.

Heat oil add mustard when it splutters add urad dhal when colour changes add the ground chutney and keep on low flame for 5 min.

Goes well with dosa

Variation : Once mustard and urad dhal is fried, it can be just poured on chutney, and no need of heating it.

Tomato Pickle

Ingredients.

9-10 tomatoes

Chilly powder 3 tsp

Methi seeds 2 tsp

Mustard 3tsp

Hing 1/2tsp

turmeric 1 spoon

salt as per taste

oil 1/2 cup( since this is a pickle and not a chutney it does require oil and if oil is very less the pickle wont stand for a long time)

Method

Wash and finely chop the tomato and separate the juice.

In a pan without adding oil fry mustard and methi seeds, once it cools, grind them to a fine powder and keep aside.

Now take a pan and add the oil once it heats add mustard, hing and turmeric, when you get the aroma add the tomato very slowly and mix it well, you can put all the tomatoes and then mix.

close the lid and cook on low flame for 10-15 mins, make sure to stir at regular intervals, so that the tomato pickle is not burnt.

When the water is completely absorbed and it comes to a thick consistency, add salt chilly powder and the ground methi and mustard powder and mix well.

Now keep it on high flame for 2-3 mins, mix well and turn off the flame.

Once the pickle comes to room temperature, transfer to an air tight container and refrigerate it.