Ingredients with Measurements:
- For Idli Kukus:
1 cup of Idli batter
1/2 tsp of Eno fruit salt
Water as required
Salt to taste
- For Tomato Chutney:
3 medium-sized tomatoes, chopped
1 small onion, chopped
2-3 garlic cloves, chopped
1/2 inch ginger, chopped
1-2 green chillies, chopped
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
1/4 tsp of turmeric powder
1/4 tsp of red chilli powder
1/4 tsp of garam masala powder
1 tbsp of oil
Salt to taste
Special equipment needed:
- Idli steamer or pressure cooker with Idli plates
- Blender or food processor
Step-by-step instructions:
- For Idli Kukus:
1. Grease the Idli plates with oil and keep them aside.
2. In a bowl, mix the Idli batter with water to make a smooth and pouring consistency batter.
3. Add salt to taste and mix well.
4. In a small bowl, mix Eno fruit salt with a little water and add it to the Idli batter. Mix well.
5. Pour the batter into the greased Idli plates, filling them up to 3/4th of their capacity.
6. Steam the Idlis for 10-12 minutes or until they are cooked.
7. Remove the Idlis from the steamer and let them cool for a few minutes.
8. Using a spoon or knife, gently remove the Idlis from the plates and keep them aside.
- For Tomato Chutney:
1. Heat oil in a pan and add mustard seeds and cumin seeds.
2. Once they start spluttering, add chopped onions, garlic, ginger and green chillies. Saute until onions turn translucent.
3. Add chopped tomatoes, turmeric powder, red chilli powder and salt to taste. Mix well.
4. Cover the pan and let the tomatoes cook for 5-7 minutes or until they are soft and mushy.
5. Turn off the heat and let the mixture cool down.
6. Once it has cooled, blend the mixture in a blender or food processor to make a smooth chutney.
7. Transfer the chutney to a serving bowl and sprinkle garam masala powder on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Idli steamer or pressure cooker should be heated on medium-high flame.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Idli Kukus:
Calories - 39 kcal
Protein - 1.5 g
Fat - 0.2 g
Carbohydrates - 8 g
Fiber - 0.5 g
- Tomato Chutney:
Calories - 34 kcal
Protein - 0.8 g
Fat - 2.1 g
Carbohydrates - 3.3 g
Fiber - 1.1 g
Substitutions for ingredients:
- Eno fruit salt can be substituted with baking soda.
- Green chillies can be substituted with red chilli powder.
Variations:
- Idli Kukus can be made with different types of batters like Rava Idli batter, Oats Idli batter, etc.
- Tomato Chutney can be made with different types of tomatoes like cherry tomatoes, Roma tomatoes, etc.
Tips and tricks:
- Make sure to grease the Idli plates well to avoid sticking.
- Do not overfill the Idli plates with batter as they will rise while steaming.
- To check if the Idlis are cooked, insert a toothpick or knife in the center of the Idli. If it comes out clean, the Idlis are cooked.
- Adjust the amount of green chillies according to your taste preference.
Storage instructions:
- Idli Kukus can be stored in an airtight container in the refrigerator for up to 2 days.
- Tomato Chutney can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat Idli Kukus, steam them for 2-3 minutes or microwave them for 30 seconds.
- To reheat Tomato Chutney, heat it in a pan or microwave it for 1-2 minutes.
Presentation ideas:
- Serve the Idli Kukus on a plate with the Tomato Chutney on the side.
- Garnish the chutney with coriander leaves or grated coconut.
Garnishes:
- Coriander leaves
- Grated coconut
Pairings:
- Coconut chutney
- Sambar
- Rasam
Suggested side dishes:
- Masala chai
- Filter coffee
Troubleshooting advice:
- If the Idlis are not fluffy, it could be because of the batter consistency. Make sure the batter is of pouring consistency and not too thick.
- If the Idlis are sticking to the plates, it could be because of insufficient greasing. Make sure to grease the plates well.
- If the Tomato Chutney is too thick, add a little water to adjust the consistency.
Food safety advice:
- Make sure to wash the tomatoes thoroughly before using them.
- Store the leftovers in the refrigerator immediately after cooling down.
Food history:
- Idli is a traditional South Indian breakfast dish that is made with fermented rice and lentil batter.
- Tomato Chutney is a popular side dish in South Indian cuisine that is made with tomatoes, onions and spices.
Flavor profiles:
- Idli Kukus are soft and fluffy with a mild tangy flavor.
- Tomato Chutney is tangy, spicy and slightly sweet.
Serving suggestions:
- Serve the Idli Kukus and Tomato Chutney hot for breakfast or as a snack.
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Region: Indian