Idlies with peanut chutney

Ingredients:

Idlies
White lentils- 1 cup
Idli ravva - 2-1/2 cups
Soya beans - 2 spoons (optional)
Salt - as required

• Soak white lentils (these taste good compared to black ones) along with soy beans overnight (min. 8hrs). I usually soak idli ravva too in a seperate bowl.
• Grind the white lentils in a mixer adding water little at a time, add ravva to the batter and mix for 2-3 mins.
• Add salt to the batter.
• Take idli plates and grease them with little bit oil. Spoon the batter into the plates and keep them in a cooker.
• For the first 20 minutes keep it on medium high and check with a fork or a toothpick whether the idli is cooked or not. Keep on low for another 5 minutes if required.

Peanut chutney
Raw peanuts - 1 cup
Oil - 4 tsps
Chillies(green/red) - 4
Salt - as required
Tamarind paste - 2tsps
Cumin seeds - 2 tsps
Musturd seeds, cumin seeds, urad dal, gram dal (popu mix)- 2 table spoons
Curry leaves - 1 stem

• Roast the raw peanuts in a pan until they turn brown. Cool them and peal off the peanuts skin.
• Grind the peanuts along with tamarind paste, chillies, cumin seeds, salt and water. Add water depending on the consistency required for the chutney.
• Fry oil in a pan and add popu mix and currey leaves. Mix with grounded peanuts.