PREPARATION

1. In a mixing bowl, add 200 grams semolina, 250 grams yogurt, 1/2 teaspoon salt, 150 milliliters water and mix it well to make a thick batter.

2. Rest the batter for 10 minutes.

3. Add 1 teaspoon fruit salt, 30 milliliters water and mix it well.

4. Pour the batter into the idli maker.

5. Heat sufficient water in a skillet and place the idli moulder in it.

6. Cover it with lid and steam for about 10 - 12 minutes.

7. Open the lid and remove it from heat.

8. Heat 15 milliliters oil in a pan, add 1/2 teaspoon mustard seeds, 6 - 8 curry leaves, 1 teaspoon ginger garlic paste, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.

9. Then, add 25 grams onions and fry till translucent.

10. Add 1/4 teaspoon turmeric and stir well.

11. Now, add 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1.4 teaspoon salt and mix it well.

12. Add 45 milliliters water and mix it well.

13. Cook for 3 - 5 minutes on medium heat.

14. Now, add the prepared idlis in it and mix it well.

15. Cook for another 3 - 5 minutes on medium heat.

16. Remove it from heat and keep aside.

17. In a blender, add all the ingredients and blend it into a smooth puree.

18. Put the chutney into a shot glass.

19. Top with prepared idlis.

20. Serve.