Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tomato idli. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Tomato Idli is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook tomato idli using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Tomato Idli:
- Get 2 large ripe tomatoes
- Prepare 150 grams white /quick oats
- Get 1 pinch asafoetida powder
- Take 1.5 teaspoon black mustard seeds
- Prepare 1 tablespoon oil
- Take 150 grams fine semolina
- Take to taste Salt
- Get 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 is going to wrap it up for this special food tomato idli recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
