Idli Sambar

Name: Idli Sambar
Total time: 36900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups sela rice; 3/4 cup urad dal dhuli; 1/2 cup poha; 1/2 cup cooked rice; 1 teaspoon salt or to taste; 1/2 teaspoon methi seeds; 3 table spoon Sambar powder; 1 bowl toor dal; 1 teaspoon Salt or to taste; 2 cups chopped Vegetables like ripe pumpkin, bottle gourd, carrot, french beans, drum sticks, tomato and onion; 2 teaspoon imli pulp; For tempering; 1 teaspoon mustard seeds; 8-10 curry leaves; 2 dry whole red chillies

Sanchita Mittal @sm_thechef

Delhi

#Rc
Andhra

Sanchita Mittal @sm_thechef

Delhi

#Rc
Andhra

Saved

Ingredients

10 hours 15 minutes

4 servings

2 cupssela rice
3/4 cupurad dal dhuli
1/2 cuppoha
1/2 cupcooked rice
1 teaspoonsalt or to taste
1/2 teaspoonmethi seeds
3 table spoonSambar powder
1 bowltoor dal
1 teaspoonSalt or to taste
2 cupschopped Vegetables like ripe pumpkin, bottle gourd, carrot, french beans, drum sticks, tomato and onion
2 teaspoonimli pulp
For tempering
1 teaspoonmustard seeds
8-10curry leaves
2dry whole red chillies

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Steps

10 hours 15 minutes

1

Soak rice, methi seeds and urad dal separately in water for 4 hours
2

Take out from the water and grind properly in the grinder separately to a smooth paste, while grinding mix cooked rice and poha.
3

After grinding, mix the batters and add salt and keep at room temperature for 6 hours.
4

Next day the batter is fermented, mix lightly and pour a ladle full of batter in each of the cavities of the idli stand.
5

Then use idli steamer and steam for 10 minutes to make the fluffy spongy Idlis.
6

For the sambar-Wash and soak the toor dal for one hour
7

Pressure cook the dal with a teaspoon of salt and all vegetables for about 3 whistles.
8

Switch off the gas and let the pressure release by itself.
9

In the meantime heat 2 teaspoon of oil for tempering and add curry leaves, mustard seeds and dry whole red chillies
10

Add this tempering, tamarind pulp and sambhar masala in the sambhar, cook for 5 minutes bring to a boil and it's ready to serve.
11

Serve hot fluffy idlis with hot and spicy sambar