Ingredients :

For Idli:

1- 1/2 cup whiterice

2- 2/3 cup ural dal ( whte )

3- 1 tablespoon salt

4- 1/8 tablespoon baking soda

5- oil for greasing

For Sambar:

1- 1 cup toor dal ( yelloe )

2- 3 cups water

3- 1/3 cup tamarind pulp

4- 1 large semi boiled potated ( chopped )

5- 1 tomato chopped

6- 1 cup drumsticks

7- 1/2 cup mixed vegetables

8- 2-3 onoins

9- 6-7 curry leaves

10- 1/2 tablespoon coriander seeds

11- 1-2 dried red chili

12- 3 tablespoon grated coconut

13- 2 tablespoon oil

14- 1-2 tablespoon turmeric powder

15- 1 tablespoon mustard seed

16- 1 tablespoon cumin seed

17- 1/4 tablespoon asafoetida powder

For Coconut Chutney:

1- 2 tablespoon mint chopped

2- 1/2 cup coconut grated

3- 1/2 tablespoon mustard seeds

4- 2 green chilli

5- 6 curry leaves

6- Salt as per taste

7- 2 tablespoon oil

Procedure:

For Idli:

1- Wash and soak the lentils for 3 hours.

2- Wash and drain the rice.

3- Grind the lentils and rice in a blender until the mixture is smooth.

4- Mix the baking soda and salt and set aside in a warm place overnight for fermenting.

5- Idlis are ready to cooked when the batter is well fermented.

6- Grease the idli maker and fill them 3/4 full of batter.

7- Steam cook idlis on medium or high flame for 15 minutes or until soft.

8- Idlis are ready to serve.

For Sambar:

1- Pressure cooker the lentils in a saucepan with 3 cups water till lentils are soft.

2- Heat the oil in a small skillet over medium heat, and add the mustard seed, cumin seed, curry leaves, turmeric powder and asafoetida powder.

3- Once the mustard seed start to sputter and the mixture is fragrant add the onions.

4- Once the onions turns translucent add the potato, tomato, drumsticks and mixed vegetables.

5- Cook on medium heat for 10 minutes or until vegetable are little cooked.

6- Meanwhile, grind the coriander seeds, coconut and chilies to a paste using a mixer.

7- Add this paste to the vegetables along with the tamarind pilp.

8- Once mixed, add mixture to the lentils and bring to a boil for 10-15 mintues.

9- Sambar is ready serve hot.

For Coconut Chutney:

1- Grind the coconut into a fine paste in the food processor.

2- In a small pan, heat the oil, once hot add the mustard seeds, curry leaves and green chillies.

3- Fry until the chillies start to sputter.

4- Remove and add to the coconut paste.

5- Add salt and chopped mint, mix well.

6- Coconut chutney is ready to serve.

** With the leftover idlis you can cook this. Check this out



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