Idli sambhar

Name: Idli sambhar
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Rice; as required Water; as per taste Salt; as required Onion, tomato, potato, carrot, green chilli, drumst; as per requirement Mustard seeds; as per requirement Dry red chilli; as required Sambar Masala; 4 tbsp Toor Dal; as required Tamarind pulp; as required Curry; As required Turmeric powder + red chilli powder; as required Hing

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Ingredients

30 mins

2 servings

1 cupRice
as requiredWater
as per tasteSalt
Sambar
as requiredOnion, tomato, potato, carrot, green chilli, drumst
as per requirement Mustard seeds
as per requirement Dry red chilli
as requiredSambar Masala
4 tbspToor Dal
as required Tamarind pulp
as required Curry
As required Turmeric powder + red chilli powder
as required Hing

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Steps

30 mins

1

Soak Dal + rice for 5-6 hours, grind into smooth paste by adding little little water. Keep overnight for fermentation.
2

After fermentation, add salt and whisk properly, add water as per requirement. Grease moulds and put steamer to flame by adding sufficient water. Allow to form steam.
3

Add Idli batter on each grease moulds and put inside steamer and steam for 10 - 12 minutes.
4

Let it cool for few minutes and then de mould. Idli is ready.
5

Par boil carrot + drumstick + potato and keep aside. Assemble all other ingredients. Pressure cook Toor Dal and keep aside.
6

In pan add oil, let it heat, add mustard seeds and allow to crackle. Then add dry red chilli + curry leaves + hing and sauté for few seconds. Then add onion and sauté for few minutes til onion is golden yellow. Then add tomato + green chilli + turmeric + red chilli powder and sauté for few minutes, then add all boiled veggies + tamarind pulp + salt + SAMBAR Masala and boiled Dal and give a nice mix, cook for few minutes and SAMBAR is ready to serve.
Add more water as per gravy preference.
7

Serve Idli with hot hot Sambar.