Name: Tomato idli recipe by Shilpa gupta at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Rawa/suzi 2 cup; Curd 1 cup; Salt 1 tesp; Baking soda 1/2 tesp; Baking powder 1/4 tesp; Oil 2 tesp; Mustard seeds 1 tesp; Curry leaves 1 sprig; Tomato 2+1; Ginger paste 1 tesp; Salt 1 tesp; Red chilli powder 1/2 tedp; Tomato ketchup 2 tbsp; Chilli flakes 1 tesp; Oregano 1 tesp; Vinegar 2 tesp

Ingredients Serving: 6

Rawa/suzi 2 cup
Curd 1 cup
Salt 1 tesp
Baking soda 1/2 tesp
Baking powder 1/4 tesp
Oil 2 tesp
Mustard seeds 1 tesp
Curry leaves 1 sprig
Tomato 2+1
Ginger paste 1 tesp
Salt 1 tesp
Red chilli powder 1/2 tedp
Tomato ketchup 2 tbsp
Chilli flakes 1 tesp
Oregano 1 tesp
Vinegar 2 tesp

Instructions

Soak rawa in curd and 1 cup of water. It should be a thick pourable batter. Rest it for 2 hours.
Mix salt, baking soda, baking powder in rawa batter. Rest for half an hour more.
Fill batter in greased idli moulds.
Take out thin slices of a tomato.
Place one tomato slice over each batter filled cavity of mould.
Steam Idlis for 12-15 minutes.
Puree two tomatoes.
In a wide non stick pan Crackle mustard seeds in oil. Add curry leaves.
Add ginger paste. Saute.
Add pureed tomatoes with salt and red chilli powder. Cook till oil oozes out.
Add chilli flakes and oregano. Cook for few seconds.
Add 1/4 cup of water. Give a boil.
Add tomato ketchup and vinegar. Mix.
Place cooked Idlis over tomato curry and cook for a minute.
Flip and cook for another minute.
Serve hot with coconut chutney.

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