Idli and Coconut Chutney

I have these fluffy rice disks every Sunday morning for breakfast - whether I want to or not... Mom's way of keeping me "pre-occupied and out of the kitchen" while the weekly cleaning lady goes bout doing her chores. Frankly I'm getting a bit bleargh of it already so figure may as well post it and get it done with.

Idli (adapted from Mrs Samuel's Cookbook)
Ingredients:
1 tin black peas
1 tin white rice
1 1/2 teaspoon fenugreek
Salt to taste

Method:
1. Soak the black peas, white rice and fenugreek seperately for three to four hours. Clean and wash.
2. Grind them together until you get a smooth paste. Add salt to taste and mix well. Keep covered overnight at room temperature.
3. The next morning, prepare a steamer (we use a wok filled halfway with water and topped with a steamer tray).
4. Line a idli tray or small muffin tray with a wet cheesecloth. Slowly spoon the fermented paste into the moulds.
5. Steam for half an hour (if you're using idli tray) or slightly longer (if your using a thicker muffin tray).

Coconut Chutney
Ingredients:
1 cup grated coconut
1 dried chilli (or however much heat you can take)
1 onion
1/2 teaspoon black mustard seeds
1/2 a carrot - chopped (optional)
Oil
Salt to taste
A bit of water

Method:
1. Heat oil and fry black mustard seeds, onions and dried chillies till golden. Throw in coconut and give it a good stir.
2. Put the coconut mixture in a blender, add in carrot and salt to taste. Water if necessary and blend until smooth.

* Carrot is not traditionally used but I find it adds a bit of lovely colour and sweetness.