Ingredients:

• Idly Rice – 4 cups
• Sago -1 cup
• Fenugreek -1 tsp
• Black gram dhal- 2 tsp
• Baking soda – 1/2 tsp
• Salt-2 tbsps
• Tomato chutney:
• Tomatoes -3
• Onion -1
• Salt to taste
• Red Chilli powder – 2 tsps
• Saunf – 1/2 tsp
• Oil – 2 tsps
• Seasoning:
• Pinch – Mustard, Urad Dal and Curry leaves

Method:

1. Soak rice, dhal, fenugreek separately and sago separately for 4 hours.
2. Grind all the ingredients into a fine paste and add salt.
3. Ferment for 12 hours in a warm place.
4. Before cooking, add baking soda and mix well.
5. Grease the idly moulds with oil, pour the batter and steam for 8 to 10 minutes.
6. Make chutney by grinding tomatoes with red chilli powder, salt and saunf to a fine paste.
7. Splutter mustard, red chillies, curry leaves and boil the paste till cooked.

Recipe courtesy of Sify Bawarchi