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
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
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.
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