Comments on: Vegetarian Gluten Free South Indian Cuisine: Tomato Chutney Stuffed Idli Recipe

By: yum

yum — Mon, 21 Nov 2011 01:17:11 +0000

Hi Raji, I believe tamarind is generally gluten-free. However, you have to watch out that prepared sambar doesn’t have any kind of thickener like wheat grits OR seasoning mixes that contain wheat flour. I don’t usually eat sambhar at a restaurant, alas.

Lexie, You are so welcome. I’m glad to see you over here! Good luck with the dosa. Reading this reminds me that I need to try making dosa from scratch again. I’ve been to reliant on the prepared mixes! -Sea

By: Lexie

Lexie — Mon, 21 Nov 2011 00:47:27 +0000

Sea,sure appreciate this post. And the other one you have about dosa. I shall try again …

xoLexie

By: raji

raji — Wed, 17 Nov 2010 21:13:36 +0000

I want to know sambar is gluten free or not? because they use tamarind to make sambar. Is tamarind is gluten free?

By: Janice Lindsay

Janice Lindsay — Mon, 03 Aug 2009 20:54:17 +0000

Did you find a recipe which approximates the Trader Joe Tomato Chutney?

My husband and I love the Chutney. We live in Canada where, unfortunately, there are no Trader Joes. We have to come down to the US to stock up on it.

Best Wishes.

Janice Lindsay

By: Gluten-Free Menu Swap Lentil Recipes and Gluten-Free Peanut or Nut Butter Bar Cookie Recipe | Book of Yum

Sun, 18 Jan 2009 21:59:06 +0000

[...] in a batter for wonderful crispy crepes called dosa. A very similar recipe is also used to make idli, steamed rice “cakes” that are delightful with chutney, deep fried vada and a savory [...]

By: yum

yum — Wed, 03 Sep 2008 02:14:07 +0000

Hi Rhesa,
I listed a specific amount of water for fermenting the ingredients, but that water gets tossed out… Basically, just add water gradually as you grind the fermented rice and dal in a blender or food processor until it is the texture of a thick pancake batter or thick smoothie. You can vary the water until you find the texture that you like best. :)

-Sea

By: Rhesa

Rhesa — Tue, 02 Sep 2008 21:22:35 +0000

I never made idlis before but I love eating them! How do I know how much water makes a thick batter? Especially if I have to leave it to ferment before I know what it will look like?? I’m sure once I try it a few times I’ll get the hang of it but if you can give me an approximation (preferably if you email to me since I might forget to check back on your site) I would be very grateful..can’t wait to eat some steaming hot idlis with mango pickle!! My mouth is watering already