Mini idli sambar plater

Name: Mini idli sambar plater
Total time: 1200 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 1 cup idli batter; For sambar; 1/2 cup toor dal; 3 cup water; 1 onion; 1/4 cup garlic; 1 tomato; 1 lemon sized tamarind; 2 tsp sambar powder; 1 tbsp chopped coriander leaves; As Per Taste Salt; For tempering; 1 tbsp oil groundnut oil; 1 tsp mustard urad dal mix; 1 tsp fenugreek seeds; Few Curry leaves; 1 pinch asafoetida; For topping-; 1 tsp ghee

Travel with Hena @sofi1990

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#miniidliplater
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Mini idli sambar, the perfect bite size small
idlis dipped into the hot sambar is
the perfect combo to serve in the breakfast.
These perfect bite size small idlis can be
easily dipped into the sambar and so they are
perfect to serve to kids in the lunchbox.

#HBC
#miniidliplater
#cookpad

Travel with Hena @sofi1990

Qatar

#HBC
#miniidliplater
#cookpad

Saved

Ingredients

20 mins

1 serving

1 cupidli batter
For sambar
1/2 cuptoor dal
3 cupwater
1onion
1/4 cupgarlic
1tomato
1 lemon sizedtamarind
2 tspsambar powder
1 tbspchopped coriander leaves
As Per TasteSalt
For tempering
1 tbspoil groundnut oil
1 tspmustard urad dal mix
1 tspfenugreek seeds
FewCurry leaves
1 pinchasafoetida
For topping-
1 tsp ghee

Saved

Steps

20 mins

1

Idli batter recipe 👉

Idli
2

Mini idli :
Grease the mini idli plate with oil and fill the idli plate with plain batter and steam it for 7 to 10 minutes.
3

Carefully take out this idli from the sides and serve it with chutney or sambar and enjoy.
4

For sambar: Rinse the toor dal 2to 3times in water. Then add into the pressure cooker along with turmeric powder and water. Close the lid and cook for 6-7 whistle or till the dal are cooked soft.
5

When the dal is cooking, soak tamarind in water. cut all the vegetables set aside.
6

When the dal is softened well, mash dal. Then add onion, garlic, tomato, coriander leaves, and sambar powder, salt, and water mix it well. Then pressure cooks it for 3 whistle medium flame. Turn off the flame. After 5 minutes open the lid Then add tamarind pulp to the sambar and add more water and stir it well.
7

Heat oil in a pan add fenugreek seeds, mustard seeds when the crackle, dry chilli, and it appears until golden brown then add curry leaf cook for a few seconds finally add asafoetida mix well. pour the tadka over the cooked dal mix it well.
8

Now pour the sambar on mini idli and add 1 tsp ghee serve it hot and enjoy.
9

Tomato chutney recipe 👉

Tomato chutney