Cooking Instructions
- 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
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