Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tomato idli. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
tomato chutney, but reduces the shelf life of this chutney. while chutney recipes are heavily used in india and in its cuisine, but ironically it is believed to be english origination. Tomato chutney recipe for South Indian breakfasts like idli, dosa, pesarattu, pongal or roti, paratha. Spicy, tangy & flavorful tomato chutney.
Tomato Idli is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Tomato Idli is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have tomato idli using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Tomato Idli:
- Get 2 large ripe tomatoes
- Take 150 grams white /quick oats
- Take 1 pinch asafoetida powder
- Get 1.5 teaspoon black mustard seeds
- Get 1 tablespoon oil
- Make ready 150 grams fine semolina
- Take to taste Salt
- Prepare as needed Water
This is a spicy, tangy & tasty chutney made from tomatoes. It pairs extremely well with idli, dosa, uttapam, pakora or vada varieties. Tomato Chutney for Idli and Dosa Spicy South Indian Tomato Chutney Recipe.
Steps to make Tomato Idli:
- Add the tomatoes and oats in a blender and make a fine puree
- Heat oil and add the asafoetida and mustard seeds. Allow the seeds to splutter
- Add the semolina now and sauté for 2-3 minutes until light brown on Low heat
- Add the tomato-oats purée, salt and mix well
- Take off heat and let the mixture rest covered for 15 minutes
- Pour required amount of water into a steamer/idli steamer
- Grease the idli trays and fill them up with the tomato-oats-semolina batter
- Steam cook first 5 minutes on high and then for another 7-10 minutes on Low heat
- Check if the Idlis are ready before taking off heat
- Let the Idlis cool slightly before demoulding
- Serve warm with your favourite chutney and sambar
A batch of this South Indian style tomato chutney for idli and dosas was perfect to put the ripened tomatoes to use. This recipe of tomato chutney is without coconut. She served idli and vadas with this thakkali chutney. I liked the taste of the chutney and asked her the recipe of the chutney. Made Chettinad Tomato Chutney with idli for our breakfast today.
So that’s going to wrap it up for this special food tomato idli recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
