Idli with Red chutney

Idli and chutney is one of my favourite breakfast.

• 1 1/2 cup idli rice
• 1/2 cup urad dal
• 1/4 cup  boiled rice (ponni)
• salt to taste

Wash and soak Idli rice, Urad Dal and boiled rice  together in water at least for  5 hours.

Grind  them with enough water and salt to a paste.

The batter consistency should be thick (Do not make the batter to thin).

Transfer the batter to a big container(so that the batter does not overflow while it ferment).

Leave the paste to ferment overnight.

Pour the batter into the oil greased molds of an idli tray for steaming.

Check the idli  with a toothpick. If it comes out clean they are done.

Chutney:

• 1 cup grated coconut
• 3 dry red chilly
• 1 tsp tamarind paste
• 1 tsp mustard seeds
• 1 string of curry leaves
• salt to taste

Grind coconut with dry red chilly, tamarind paste , salt and 1/2 cup of warm water in a blender.
Heat oil in a pan.
Add mustard seeds, once it starts to crack add curry leaves.
Pour grounded coconut paste into it and slow the flame (don't let it to boil).