Idly and Carrot Chutney

Idly:
Ingredients:

• Idly rice – 800 g
• Whole black gram – 200 g
• Fenugreek seeds – 2 Table spoon
• Sago - Handful
• Salt – 2 Table spoon
• Water 

 Method:

• Soak black gram and fenugreek seeds (together about one hour, preferably in cold water) and grind them with required amount of water (used for soaking), in a wet grinder.
• Soak idly rice with Sago (about one hour) and grind to a fine paste with required amount of water in a wet grinder.
• Mix these two batters, add salt and allow it to ferment for about 6- 8 hrs in room temperature.
• Pour batter in idly pan and make idlis by steam cooking for about 15 – 20 mins.

 Carrot Chutney:
 Ingredients:

• Carrot – 3
• Tamarind – 1 Table spoon
• Black gram seeds – 1 Table spoon
• Split channa dal - 1 Table spoon
• Dried red chilies – 3
• Cashew nut – 1 Table spoon
• Dry roasted Groundnuts – 1 Table spoon
• Ginger – small piece
• Grated coconut – 25 g
• Curry leaves –Few
• Salt

 Method:

• Heat a table spoon of oil in a pan. Add cashew nut, black gram, split channa dal, curry leaves and red chili. Fry till they are slightly brown in low flame. Keep it aside.
• Then fry grated carrot in the same pan till raw smell disappears and allow it to cool.
• Grind them with grated coconut, cashews, groundnuts, ginger, tamarind paste and salt.
• Serve with hot idlis.