tomoto onion idli

Tomato onion idli is a delicious and flavorful variation of traditional idli, where chopped tomatoes and onions are added to the idli batter. Here's a simple recipe to make tomato onion idli:

Ingredients:

- 1 cup idli rice or regular rice

- 1/2 cup urad dal (black gram dal)

- 1/2 teaspoon fenugreek seeds (methi seeds)

- 1 onion, finely chopped

- 1 tomato, finely chopped

- 1 green chili, finely chopped (optional)

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- Handful of chopped coriander leaves

- Salt to taste

- Water, as needed

- Oil or ghee for greasing the idli molds

Instructions:

1. Wash and rinse the rice, urad dal, and fenugreek seeds separately. Soak them in water for about 4-6 hours or overnight.

2. After soaking, drain the water from the rice, urad dal, and fenugreek seeds. Grind them into a smooth paste using a wet grinder or blender. Add water gradually as needed to get a smooth consistency. The batter should be thick yet pourable.

3. In a mixing bowl, combine the ground rice and urad dal batter with chopped onions, tomatoes, green chilies (if using), chopped coriander leaves, and salt to taste. Mix well to combine all the ingredients thoroughly.

4. Heat oil in a small pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

5. Add a pinch of asafoetida (hing) to the tempering and mix well.

6. Pour the tempering over the idli batter and mix well to distribute evenly.

7. Let the batter ferment for about 8-10 hours or overnight. Fermentation helps in making the idlis soft and fluffy.

8. After fermentation, give the batter a gentle stir. If the batter is too thick, you can add a little water to adjust the consistency.

9. Grease the idli molds with oil or ghee to prevent the idlis from sticking. Pour the tomato onion idli batter into each mold of the idli stand, filling them almost to the top.

10. Steam the tomato onion idlis in a steamer for about 10-12 minutes or until they are cooked through. You can check for doneness by inserting a toothpick into the center of an idli; if it comes out clean, the idlis are ready.

11. Once cooked, remove the tomato onion idlis from the steamer and let them cool for a minute or two.

12. Gently remove the idlis from the molds using a spoon or fork and transfer them to a serving plate.

13. Serve the tomato onion idlis hot with your choice of chutney, sambar, or a side of your preference.

Tomato onion idlis are flavorful and aromatic, with the sweetness of onions and tanginess of tomatoes, making them a delicious twist on the traditional idlis. Enjoy your homemade tomato onion idlis!