Ingredients

• Idly rice - 4 cups
• Sago -1 cup
• Fenugreek -1 tsp
• Black gram dhal- 2 tsp
• Baking soda - 1/2 tsp
• Salt-2 tbsps
• Tomato chutney:
• Tomatoes -3
• Onion -1
• Salt to taste
• Red chilli powder - 2 tsps
• Saunf - 1/2 tsp
• Oil - 2 tsps
• Seasoning:
• Pinch - Mustard, urad dal and curry leaves

How to Make Khusboo Idli

• Soak rice, dhal, fenugreek separately and sago separately for 4 hours.
• Grind all the ingredients into a fine paste and add salt.
• Ferment for 12 hours in a warm place.
• Before cooking, add baking soda and mix well.
• Grease the idly moulds with oil, pour the batter and steam for 8 to 10 minutes.
• Make chutney by grinding tomatoes with red chilli powder, salt and saunf to a fine paste.
• Splutter mustard, red chillies, curry leaves and boil the paste till cooked.