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Instant Idli with Raw Tomato Chutney

Recipe Source: Ruchis kitchen Instant Idlies which can be made in less than 30 mins. This requires no fermentation. Very easy to make on busy weeknights.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
servings
Course: Breakfast
Cuisine: Indian
Servings: 4 servings
Aarthi
Author: Aarthi

Ingredients

FOR INSTANT IDLI

  • Rice Flour - 1 cup
  • Poha / aval - 1/4 cup
  • Urad dal flour - 1/2 cup
  • Water as needed
  • Salt to taste
  • Lemon - 1/2 lemon
  • Eno fruit salt - 1.5 tsp
  • Fenugreek powder / vendaya podi - 1/4 tsp

FOR RAW TOMATO CHUTNEY:

  • Tomato - 2
  • Tamarind - 1 tsp
  • Garlic - 5 to 6 cloves
  • Dry Red chillies - 4 to 5
  • Kashmiri red chillies - 3 to 4
  • Jaggery - 2 tsp
  • Salt to taste

FOR SEASONING:

  • Gingelly oil - 3 tblsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Dry red chilli - 1
  • Curry leaves a sprig

Instructions

FOR INSTANT IDLI

  • Take poha, urad dal powder, rice flour, fenugreek powder and salt in a blender and powder fine.
  • Now take it in a bowl.
  • Add water little by little and make it into a thick batter.
  • Add in lemon juice, eno fruit salt and mix well.
  • Grease idli moulds. Spoon the batter into the moulds and place in idli steamer. Steam for 8 to 10 mins.
  • Remove from the moulds and serve.
  • For chutney. Take all ingredients in a blender and puree till smooth.
  • Take it in a bowl. Make seasoning by heating oil and frying all ingredients.
  • Pour the seasoning in to the chutney and mix.
  • Serve.

Notes

1)For best results use citric acid instead of lemon juice.
2)Using eno fruit salt is important. Don't skip it.
3)You could grind the powder in advance and store in a container and use as needed.
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