Instant Rava Idly and Kaara Chutney

1: Heat oil and splutter the mustard seeds for the Idly.

2: Add chana dal and urad dal, and let them roast well.

3: Add asafoetida powder and curry leaves.

4: Add chopped ginger and green chilli, and sauté well.

5: Add rava and roast the mixture on low flame for 5 minutes.

6: Allow the mixture to cool down.

7: Add salt, curd, water, baking soda, and chopped coriander leaves. Whisk to combine well.

8: Rest the batter for 15-20 minutes.

9: Adjust the consistency with a little over ¼ cup of water to make a thick but flowing batter.

10: Grease an idly mold and add the batter.

11: Steam the idlis for 10-12 minutes.

12: Cool for a minute or two, de-mold with a spoon, and serve hot.

13: For the Chutney, heat oil in a pan and add urad dal, chana dal, and dry red chillies.

14: When the dals start to change color, add garlic and onion.

15: When onion turns translucent, add tomatoes and cook until softened. Add salt and tamarind, then turn off the stove.

16: Cool slightly and blend into a paste. Transfer to a bowl.

17: In a small pan, heat oil and add mustard seeds and split urad dal. When mustard seeds crackle, add curry leaves. Remove from heat after 10 seconds.

18: Add the tempering to the chutney and serve with dosa, idli, or any other breakfast dish.