I made some idli today for dinner. I cheated a bit and used pre-made idli mix:
I also used some pre-made coconut chutney from Deep, which was not bad:
I did make a tomato chutney to go with it, followed this recipe:
And I also made some rasam, following this recipe though I subbed brown sugar for jaggery:
I thought the tomato chutney and the rasam came out pretty well. The idli came out pretty well too but maybe a little wetter than what I’ve had at Indian restaurants. Anyone have tips on that?
