Idli , Chutney and Ulli Chammanthi

Ingredients
Raw rice 1 cup
Matta rice /parboiled rice ½ cup
Black gram dal / uzhunnu parippu ¾ cup
Cooked rice / choru ¼ cup
salt



Method
Soak raw rice and matta rice with balack gram dal in water for 3 or 4 hours.
Wash and make a batter of all the ingredients using enough water to make it thick.(add yeast if needed).
Keep in a container for about 12 hours to ferment.
Make idlis using the idli vessel.

Coconut Chutney



Ingredients and method
Coconut grated 1 cup
Ginger ½ inch piece
Small onions 5
Curd 1 table spoon or tamarind half goose berry size
Green chilly 2
water 1/2 cup or according to thickness
Salt
Curry leaves few

For seasoning
Coconut oil
Red chillies
Mustard
Curry leaves

Grind everything together. Season with the above.

Ulli Chammanthi



Ingredients
Small onions 7
Tamarind 1 gooseberry size
Red chillies 4 (according to taste or red chilli powder 2 tsp)
Salt
Coconut oil
curry leaves optional

Method
Peel small onions, wash them.
Heat little oil.
Sauté small onions for few moments till it turn color and then sauté red chillies.
Take them out from oil, grind with tamarind and salt.
You can make them without sautéing also.
For that just grind all the ingredients as raw and add coconut oil in the end.

related recipes,
Sambar
Coconut chammanthi