Recipe: Perfect Rice Idli With Bombay Chutney

Recipe: Perfect Rice Idli With Bombay Chutney Delicious, fresh and tasty.

Rice Idli With Bombay Chutney. Watch: Try This Bombay Sambar (Bombay Chutney) With Idli And Dosa (Recipe Video Inside) It is also called kadalai maavu chutney or senaga pindi pachadi. In Mumbai, this chutney makes a popular breakfast dish, when paired with masala poori or roti. Idli's versatility also means that it has been shaped by contemporary needs and tastes.

Bombay Chutney, Kadala Maavu (Besan) Chutney Recipe.

Easy side dish for Idli, Dosa and Pooris.

With step by step pictures. idli chutney recipe

You can cook Rice Idli With Bombay Chutney using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rice Idli With Bombay Chutney

1. You need of For Idli :.

2. Prepare of Boiled Idli Rice.

3. You need of Urad dal.

4. It’s of For Chutney :.

5. It’s of onion.

6. Prepare of green chillies.

7. You need of big tomatoes.

8. You need of curry.

9. You need of coriander.

10. You need of red chilli powder.

11. Prepare of tumeric.

12. You need of salt.

13. Prepare of coriander powder.

14. It’s of Besan /gram flour.

15. It’s of oil.

16. You need of cumin seeds.

17. It’s of mustard seeds.

how to make hotel style idli chutney with detailed photo and video recipe. a simple and easy coconut and roasted chana dal based chutney recipe made specifically for idli. the consistency of the chutney is key here and is made watery compared to others. having said that this recipe can also be served with other south indian breakfast like dosa, upma and even pongal recipe.

Bombay chutney is also known as kadalai maavu chutney or besan chutney, In short, it is a South Indian recipe made with either gram flour or chickpea flour.

Some chefs argue that this Bombay chutney is in fact a version of a South Indian pitla recipe, which is a thick spiced gravy often served with rotis.

Idlis are traditionally eaten with coconut chutney and sambhar.

Rice Idli With Bombay Chutney step by step

1. For making Idli : Soak urad dal and boiled idli rice for 2 hours seperately..

2. First grind urad dal into smooth paste.Keep it aside,then grind boiled idli rice into coarse paste and then mix with urad dal paste.Add salt to it..

3. Keep this batter to ferment for 3-4 hours..

4. Once fermented,take idli maker moulds. Pour the batter with spoon into it and steam them for 15 mins..

5. For chutney : Heat 2 tbsp of oil in a saucepan.Then add cumin seeds and mustard seeds.once it splutter the add chopped green chillies and chopped onions.Saute it for sometime then add tumeric,red chilli powder,salt to taste, coriander powder. Then add chopped tomatoes and allow it to cook till the raw smell goes..

6. Take besan in a bowl and add water to make smooth paste..

7. Once the mixture is cooked add little water to make it soup consistency.Pour the besan paste into it and mix well.Donot add so much besan it become thick paste.Cook a while and remove from flame and garnish with curry leaves and coriander leaves..

8. Serve hot Idli with Bombay chutney..

Sometimes a coarse powder called molagapodi is also an accompaniment to the idlis.

Chutney made of vegetables make a good accompaniment to a breakfast or a meal.

I make carrot chutney when I have surplus carrots.

This chutney pairs well with most Indian breakfasts and even with roti or chapathi.

Bombay Chutney is a slightly different and delicious accompaniment to dosa/ idli/chapati/ poori.