Idly and kadalai Mavu Chutney ( besan flour chutney /Bombay chutney )

Sending this to cooking Escapades steamy kitchen event

Ingredients for Idly Method

Wash and Soak Rice and dal seperately for 4 hrs.
First grind dal to a very smooth paste.. ( for best results grind dal for 45 mins)
Grind Rice near to coarse consitency.
Add salt and mix well.
Keep the batter aside over night.
Next day grease the idly moulds with oil and pour 1 laddle of the fermented batter and let it steam for 7 mins.
When it is done switch off the stove and let it for 5 mins. ( don't open immediately) 
Serve with Sambar , chutneys of your taste..

Bombay Chutney ( Kadalai mavu chutney)

It is all time favourite of my hubby's family. They have it with idly, dosa or even for poori too. Its very simple and tasty..

Ingredients

Besan flour  : 3 tbsps
Onion          : 1
Tomato        : 1
Green chillies   : 3
Lemon juice     : 1/2 tsp
Mustard
Asafotida
Salt
Oil
Coriander leaves

Method

Mix besan flour with 1 cup of water and keep aside.
Heat oil in a pan add mustard seeds, asafotida , green chillies and chopped onions one by one and fry well.
Then add chopped tomatoes and salt and stir well
Add besan water and let it cook for more than 7 mins till the raw smell of the besan flour goes.
Garnish with coriander leaves and add lemon juice..


Idly Rice : 4 cups
Urad dal : 1 cup
Salt