Idli with oats and veggies, sambar

Name: Idli with oats and veggies, sambar
Total time: 1800 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup Oats; 3 cups Idli rice; 1 tbsp Fenugreek; 1 tsp urud; 2 cups peas and carrots Mixed; 1 tsp Ginger, grated; 1 tsp Green chillies, grated; 1 tbsp Coriander leaves, finely chopped; as required Salt; 1 table spoon yeast; as required oil; 15 pearl onions; 2 c tomatoes. Chopped; 1 tsp tamarind paste; 1 c toordhal cooked; 1 tbsp sambaar powder; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/2 tsp asafetida powder; 1/2 c concentrated coconut milk; 1/2 c curry leaves; 1/2 c cilantro, chopped; As needed salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#HBC
The most healthiest breakfast one can have. Hospitals serve idlies to patients as it is easily digestible and full of healthy nutrients. idli with sambar is a match made in heaven. Sambar made with spices and veggies is a good source of vitamins, minerals and anti oxidants.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

10 servings

1 cupOats
3 cupsIdli rice
1 tbspFenugreek
1 tspurud
2 cupspeas and carrots Mixed
1 tspGinger, grated
1 tspGreen chillies, grated
1 tbspCoriander leaves, finely chopped
as requiredSalt
1 table spoonyeast
as requiredoil
Sambar:
15pearl onions
2 ctomatoes. Chopped
1 tsptamarind paste
1 ctoordhal cooked
1 tbspsambaar powder
1 tspmustard seeds
1 tspcumin seeds
1/2 tspasafetida powder
1/2 cconcentrated coconut milk
1/2 ccurry leaves
1/2 ccilantro, chopped
As neededsalt

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Steps

30 mins

1

Collect the necessary materials. Place near the cooking area
2

Collect the necessary materials. Place near the cooking area
3

Collect the necessary materials. Place near the cooking area
4

Idli batter: Soak the rice separately; add fenugreek to the urad and soak separately in plenty of water. Soak for 8 hours or overnight
First add the soaked fenugreek + urud in the grinder; add water little by little and put it in an idli grinder. The batter should be soft and silky like butter, transfer the batter to a big bowl.
Soak oats in 2 cups of boiling water for 30 minutes.
Add the soaked rice and oats to the grinder, make a smooth batter; add to the urud batter; Mix
5

Mix with clean hands. Add water to the batter to get right consistency; should be thicker than dosai batter.
If yeast added and kept in a warm place, it will rise in 4 hours. Yeast is a single cell protein, during fermentation, yeast will multiply and add more protein to the batter, That is a healthy cooking technique. You may also ferment overnight at room temperature without adding yeast.
When fermented mix vegetables--carrot, peas, ginger, green chilies and coriander leaves in the batter.
6

Grease the idli moulds. Add salt to the batter; Fill the moulds less than full with the batter. Add enough water to the cooker for generation of steam. Over high flame bring water to boil. Assemble the idli plates on the stand.. Place the stand in the cooker. Cover and cook. After 5-8 minutes the cooked smell will come. Turn off the stove. Let cool. Remove the lid and take the idli stand out. let it cool.
7

Remove the soft fluffy from the mould. Idlies are ready to serve. serve with chutni, sambar of hot idli chili powder with oil or ghee
8

Sambar: in a heavy saucepan, over medium heat pop mustard seeds in 1 tbsp oil, After mustard splutters add fennel and methi seeds-about 2 minutes. Stir in curry leaves. Add onions; Sauté onion -4 minutes. Add tomato, cook until tomato softens. add 6 cups of water, bring it to boil.
9

Dissolve tamarind paste in water, add to the saucepan. continue cooking about 5 minutes. Stir in sambar powder; mix, 2 minutes. Add cooked toor dal, five more minutes on the stove. Sambar will thicken a little. Stir in coconut milk, simmer, cook 2more minutes, Turn off the stove. Salt to taste. Garnish with chopped cilantro. Sambar is ready to serve with idli, Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on September 23, 2022 20:31

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography