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Sunday, 6 March 2016

Idli Sambar


THANKS TO SHYAMALA NAYAK AND NANDINI PAI FOR THE SAMBAR RECIPE ,WITH GROUND MASALA !!!


INGREDIENTS:
1 cup urad dal
2 cups idli rava
Salt to taste

PROCEDURE:

  • Saok dal in water for 5-6 hrs 
  • Wash it grind into a smooth batter
  • Wash rice rava and soak in water for 1/2 an hr
  • Drain  water from rava and mix with dal batter,ferment for 5-6 hrs
  • Add salt ,mix well
  • Heat the idli steamer,grease the idli moulds
  • Fill the moulds with the bater (half)
  • Steam for 20-25 mins
INGREDIENTS FOR SAMBAR:

for the masala:
2 tsp toor dal(pigeon peas)
3 tsp chana da1 tsp urad dal
3 tsp coriander seeds(dania)
1/2 tsp cumin seeds(jeera)
1/4 tsp fenugreek seeds(methi)
A big pinch of hing/asafoetida
7 red chillies(byadgi)
3 sprigs of curry leaves
4 tsp grated coconut
1/2 tsp turmeric pdr
Roast all the above ingredients in 2 tsp oil till brown in colour and grind into a fine paste and keep aside!!
1cup boiled toor dal
1 cup boiled veggies chopped(brinjal,beans,potato,carrot,onion)
2 tsp tamarind pulp(or tomato)
Salt to taste
Chopped coriander leaves

FOR THE TEMPERING:
3 tsp ol
1 tsp mustard
curry leaves

PROCEDURE:
  • Put the boiled dal ,veggies,salt in a vessel,add the masala according to your taste 
  • Add water,tamarind pulp  and adjust the consistency,make it boil 
  • Add the tempering ,garnish with chopped coriander leaves
  • Serve hot with idli or rice!!



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