Peanut Chutney

Ingredients:
Peanuts - 1 Cup
Green Chilis - 6 to 8 (depending on how hot you like the chutney)
Cumin seeds - 1 tsp
Garlic Clove - 1
Salt - to taste
Tamarind Paste - 1 tsp

Tempering:
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chili - 1
Chana daal - 1 tbsp
Garlic clove - 1
Curry Leaves - 1 sprig

Dry fry the peanuts and grind with the rest of the ingredients, adding water as you go. Use water based on how thick you want the consistency of the chutney to be.
Temper with Mustard Seeds, Cumin Seeds, Crushed Garlic Clove, broken Red Clili, Chana Daal and Curry leaves.

Soft Idlis with Idli Rawa

Idlis have been rated amongst the best breakfast foods in the world. I fall into the category of people who thought that an Idli was the bane of my existence as a kid, but I have begun to like them as an adult. My mom used to make the combined batter that was used to make Idlis and dosas too. The batter would be used for making Idlis for day 1 to 3 and then dosas from 4 to 6. if there was more batter left after day 6, we would have ootappams. These are spongy idlis and very different from the ones that you make with Idli rawa. 

I discovered the Idlis with Idli rawa and I fell in love with them. They are easy to make and the best part is, they turn out soft even when the batter is made in a blender or a mixie instead of a wet grinder. The boys are really fond of Idlis with Peanut Chutney and I make it often. Well, I love it too :)

Idlis:
Ingredients:
Idli Rawa - 3 Cups
Urad Daal - 1 Cup
Fenugreek Seeds - a big pinch
Salt - To taste

Wash and soak the daal for about 4 hours of more. When you are ready to grind, soak the Rawa in water. Grind to a smooth batter, adding water as you go. In a grinder, this could take a half hour or more. Wash the rawa a couple times and squeeze out the water, a handful at a time and add to the batter. Mix well. The batter should not be runny but semi solid.  Add salt and mix well.

Ferement over night. If you live in a colder climate, pre-heat the oven to it's lowest setting or in keep warm and turn off. When it's still warm, place the batter inside and let it sit over night.

The batter will raise and become fluffy. Mix and make the idlis and store in the refrigerator.

To make the Idlis:
Place and Idli Steamer or a regular Rice cooker with 2 cups of water on the stove on Medium heat. Grease the idli moulds and add about 1.5 heaping tbsp of batter into each mould. Place in the steamer and steam for about 12 min or so. Open and check for doneness. It will be firm but slightly wet on top. Remove, wait for a minute and them take the idlis out with a sharp spoon.

Serve the Idlis with Chutney or Sambar of your choice.