Idli With Chutney And Sambar

Name: Idli With Chutney And Sambar
Total time: 2400 s
Yield: 4to5 servings
Cuisine: Indian
Ingredients: For the idli; 1 cup urad dal; 3 cups idli rava; to taste salt; For the chutney; 1 cup grated coconut; 1/2 cup fried gram; 1/4 cup roasted groundnut powder; 1/2 cup chopped coriander leaves; 2 green chillies; 1 inch piece of ginger; 1 tbsp curd (optional); to taste salt; For the sambar; 1 cup toor dal; 1/2 cup chopped tomatoes; 8 small shallots; 2 tbsp sambhar powder; 2 tsp chilli powder; 1/2 tsp. turmeric powder; to taste salt; 2 tbsp finely chopped coriander; 2 tbsp oil; 1 pinch asafoetida; 2 tsp lemon juice

jyotibahirat @jyotiskitchen

Bangalore

#traditional This recipe is super quick and easy to make! This dish is a very famous South Indian dish enjoyed by all. The soft idlis with the delicious and flavoursome sambhar (soup made with dal, tomatoes, onions, aromatic coriander and Indian spices) and chutney (a dip made with coriander, coconut and chillies) make a wholesome, filling and delectable dish that can be enjoyed for breakfast, lunch or dinner. It can also be easily packed as a lunch box recipe!

jyotibahirat @jyotiskitchen

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Ingredients

40 mins

4to5 servings

For the idli
1 cupurad dal
3 cupsidli rava
to tastesalt
For the chutney
1 cupgrated coconut
1/2 cupfried gram
1/4 cuproasted groundnut powder
1/2 cupchopped coriander leaves
2green chillies
1 inchpiece of ginger
1 tbspcurd (optional)
to tastesalt
For the sambar
1 cuptoor dal
1/2 cupchopped tomatoes
8small shallots
2 tbspsambhar powder
2 tspchilli powder
1/2 tsp. turmeric powder
to tastesalt
2 tbspfinely chopped coriander
2 tbspoil
1 pinchasafoetida
2 tsplemon juice

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Steps

40 mins

1

For the idli
2

Soak the urad dal for 4 hours.
3

Grind into a fine paste.
4

Take a deep container and add three cups of idli rava and wash thoroughly. Drain the water.
5

Then add the urad dal paste, salt mix well and keep aside for fermentation (upto 8-10 or 10-12 hours as per the weather)
6

Heat the steamer/pressure cooker without weight, grease the idli plates.
7

Add the batter in the idli plates (the batter should be of medium-thick pouring consistency).
8

Place the idli plates into the steamer/pressure cooker and cook for 12-15 minutes on a medium to low flame.
9

Remove the idlis with a spoon.
10

Serve hot with chutney and sambar.
11

For the chutney
Put all the above ingredients in a mixer.
12

Grind to a fine paste.
13

Place it aside.
14

Serve with idli
15

For the sambhar
Wash the toor dal well and drain the excess water.
16

Combine the washed dal and water in a pressure cooker. Add the tomatoes, coriander leaves, the sambhar masala and shallots and cook for 3 whistles on medium heat.
17

Heat the oil in a non-stick pan and add the mustard seeds and asafoetida and sauté on a flame for a few seconds.
18

. Add the cooked dal, remaining sambar powder, chilli powder, turmeric powder, salt and sufficient amount of water.
19

Boil for 10 minutes on low flame.
20

Add lemon juice, serve hot with idli