Step-by-Step Instructions

1. 1.Prepare Garlic Chutney Ingredients

   Peel 15-20 garlic cloves and set them aside. These will be used for the garlic chutney.

2. 2.Prepare Chili Chutney Ingredients

   Peel and halve 15-20 small onions (shallots). These will be used for the chili chutney. Also, prepare a small piece of tamarind.

3. 3.Grind Garlic Chutney

   Add 10-12 dried red chilies (Saathur Milagai) and the peeled garlic cloves to a mixer grinder. Add 1-2 teaspoons of salt. Grind into a smooth paste, adding a little water if necessary to achieve the desired consistency. Transfer the garlic chutney to a separate bowl.

4. 4.Grind Chili Chutney

   In the same mixer grinder (after emptying the garlic chutney), add 10-12 dried red chilies (darker, wrinkled type), the peeled small onions, and the small piece of tamarind. Add 1-2 teaspoons of salt. Grind into a smooth paste, adding a little water if necessary. Transfer the chili chutney to another separate bowl.

5. 5.Prepare Idli Steamer

   Fill the idli steamer with water and place it on the stove. Bring the water to a boil over medium heat.

6. 6.Pour Idli Batter

   Grease the idli molds or line them with a thin, damp cloth. Pour idli batter into each mold, filling them about three-quarters full.

7. 7.Steam Idlis

   Carefully place the idli molds into the steamer. Cover the steamer with its lid and steam the idlis for 10-12 minutes, or until they are cooked through and fluffy. You can check for doneness by inserting a knife or toothpick; if it comes out clean, the idlis are ready.

8. 8.Remove and Serve

   Once cooked, carefully remove the idlis from the molds and arrange them on a serving plate. Serve the hot idlis with generous portions of both the garlic chutney and chili chutney. Drizzle sesame oil over the chutneys before serving for enhanced flavor.