Idli with sambar


INGREDIENTS:
1 cup idli rice
1/2  cup urad dal
Salt to taste

PROCEDURE:

  • Soak rice and dal separately in enough water for 5-6 hrs
  • Wash well . First grind urad dal until fine and fluffy by adding water as required
  • Add the water little by little while grinding. Once done pour it in a container
  • In the next batch grind the soaked rice until semi fine or little coarse.
  • Transfer it into the same container, mix it well using your hand.
  • Close the container with a lid and rest it for 8- 10 hrs for fermentation
  • If the climate is cold it may take upto 12 hrs for proper fermentation
  • Make sure that the container is big enough to avoide spilling of the batter
  • Next day morning you can see the batter has raised. Add the salt and give a quick mix
  • Grease the idli cups or moulds , fill with the batter and steam it for 10 to 12 mins
  • Place the idli moulds only after thrte steam starts. Dont over cook the idlis
  • Turn off the flame, wait for 5 minsand then take out the idlis
  • Serve hot with chutney or sambar

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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