Coorg idli & Easy tomato chutney - a Visual treat as well. Raw rice - 1 ¼ cup Grated coconut - 1 cup Cooked rice - 1 cup Sugar - 1/3 cup Eno’s fruit salt - 1 slightly heaped tsp Salt. Wash & soak raw rice for 2 hrs. Take 1 ½ cups of coconut milk by suitably adding water to coconut. Grind raw rice, cooked rice, salt & sugar adding as much coconut milk, as necessary. This can be ground in the mixi itself. Ferment for 10 – 12 hrs. After 10-12 hrs, add more coconut milk if necessary to get idli batter consistency. Keep the steamer ready with water boiling in it. Grease a flat round vessel well & keep it ready & hot in the steamer. To the batter, add fruit salt, over that one tsp of water, whisk very well & immediately transfer to the greased vessel to be steamed. Steam for 10 mts on a high flame, 5 mts on medium & 5 mts on low flame. Test if it is done by inserting a tooth pick & testing if it comes out clean. It is very nice, even when cold. It comes out very spongy & the secret lies in cooking it as soon as the fruit salt is added. & coconut milk is a must for soft idlis. This is slightly sweet, if you want you can add less sugar. Easy tomato chutney: Finely chop 6 tomatoes. In a kadai, heat 1 tbsp oil, add mustard seeds, hing, tomatoes, chilli powder & salt. Cook on a medium flame till sauce consistency. If made in the microwave, the colour looks very attractive & the white idli & red chutney make a visual treat as well.