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–+ servings

Christmas Idli Platter with Spicy Tomato Chutney Recipe

Delight your taste buds with this exquisite combination of soft, fluffy idlis and a bold, spicy tomato chutney, bringing vibrant flavors to your table.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

For Idli Batter:
  • 1 cup semolina rava
  • 1 cup plain yogurt curd
  • 1/4 cup water adjust as needed
  • 1/2 teaspoon baking soda
  • Salt to taste
For Vegetables:
  • 1/4 cup green beans finely chopped
  • 1/4 cup carrots finely diced
  • 1/4 cup green peas
  • 2 tablespoons fresh coriander chopped
For Tempering (Optional):
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon oil
  • A pinch of asafoetida
For Tomato Chutney:
  • 2 medium-sized tomatoes chopped
  • 1 small onion chopped
  • 2-3 garlic cloves
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon mustard seeds
  • Salt to taste
  • 1 tablespoon oil
  • Fresh coriander for garnish

Method
 

  1. In a bowl, mix semolina, yogurt, and a small amount of water until it forms a smooth, thick batter. Allow it to rest for 15-20 minutes to hydrate the semolina.
  2. Steam or blanch the green beans, diced carrots, and green peas until tender but firm. Stir the cooked vegetables and fresh coriander into the batter, along with a pinch of salt.
  3. For the tempering, heat oil in a small pan and add cumin seeds, mustard seeds, and asafoetida. Once the seeds crackle and release their aroma, pour the tempered oil into the batter and mix gently.
  4. When ready to steam, stir baking soda into the batter just before pouring it into the molds. Gently fold the batter to retain its light texture.
  5. Grease the idli molds with oil and spoon the batter into each compartment. Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove the idlis from the molds and set aside.
  6. To prepare the tomato chutney, heat oil in a pan and add mustard seeds. When they begin to splutter, add chopped onions, garlic, and tomatoes. Cook on medium heat until the mixture becomes soft and mushy.
  7. Add turmeric powder, chili powder, and salt to the pan. Sauté for 2-3 minutes to blend the flavors. Let the mixture cool slightly before blending it into a smooth paste. Garnish with fresh coriander leaves.
  8. Arrange the idlis on a serving plate and pair them with the spicy tomato chutney. Garnish the dish with fresh coriander for a vibrant and festive presentation. Enjoy warm!

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