idly preparation

• Rinse the rice and the horse gram, black gram dhal, fenugreek seeds well.

  Soak them in separate vessels containing water for 5 to 6 hours.
• Drain the soaked rice, horse gram and black gram.

  Grind the rice in batches to a Smooth batter consistency by adding ½ cup of water.

  Grind the horse gram dhal by adding ½ cup water.

  Grind the black gram dhal by adding ½ cup water.

  Add the soaked fenugreek seeds and 1tsp of boiled rice to the batter; this aids in fermentation and also improves the softness of idly.
• 1 Grease the idly moulds
• Pour the batter in the idly moulds and steam it until the idly are done (for 5 to 10 mins)

preparation for Chutney

• dry roast the peanuts in a pan on medium flame. Remove the skin.

  Grate the fresh coconut.
• In a pan, add 1 tsp oil. Add diced onion, green chillies, ginger, and curry leaves.

  Sauté them for a couple of minutes and then switch off the flame.
• In a grinder, add the peanuts, grated coconut, and the sautéed ingredients. Add

  ¼-1/2 cup water. Add more if required. Grind it to a smooth paste like consistency.
• Tempering: In a pan, add 2 tsp oil, add mustard seeds when oil is hot. Add red

  chilly, curry leaves. Add the ground chutney to the pan, mix it well and

  immediately remove it from flame to prevent oil separation.
• Serve the idly's hot with the peanut coconut chutney.

NUTRITION FACTS

ENERGY - 140kcals, PROTEINS - 30.75g, FATS-20.75g CARBOHYDRATES-96g