No Onion And Garlic Sambar With Instant Poha Idli

For making sambar add all the veggies along with toor daal in a pressure cooker then add the salt, red chilli powder and turmeric powder to it. You can use as many veggies as you like in your sambar. It could be anything like cauliflower, beans, drumsticks etc. It totally depend on you which veggie you are going to use. Pressure cook it until soft and tender and completely done. After that off the flame let the pressure release then ooen it and mash it thoroughly.

Mash it so that everything mix up very well. I like small chunks of veggies in my sambar so I finely diced it if you liKe big chunks then roughly dice the vegetables. I had soaked few seeds of tamarind to make it pulpy now I will squeeze it and take out the seeds from it. Then I will strain it and add the pulp in the prepared sambar and mix it really well. Then add the sambar masala and again give a good mix. You can add more or less sambar masala as per your taste.

Now allow the sambar to boil on a high heat and in the meanwhile let's prepare the tempering for sambar for that heat up oil in the pan and add one by one all the ingredients of tempering written in the ingredients section. One done immediately add it to the sambar and mix it well. Add some chopped coriander leaves to it and mix again it's optional but it gives an amazing taste, aroma and colour to the dish. Off the flane and the sambar is ready to be served.

Now let's prepare our instant poha idli. For that wash thoroughly and soak the flattened rice for 30 minutes. Then drain all the water and grind it to make a smooth paste. Grind the semolina also to a fine powder and mix it with the poha paste. Now beat the yoghurt and mix it to the poha batter then cover it and keep it aside for 20 minutes for the semolina to swell up. At the mean time let's prepare the tempering for it.

Heat up oil in a pan and add all the above-mentioned ingredients of idli temoering in it one by one off the flame once done. Now after 20 minutes add the temoering to the batter. Then add salt to taste and some coriander leaves then mix it well. After mixing it with spoon mix it again very well you hands for 3-4 minutes by this the batter will ferment more well. Try this tip in your idli or dosa batter and you will nitice the change in it. No need to add water to the batter.

If you find it more thick then add water as needed. Now take out some batter in a seprate bowl and add eno to it and mix it immediately. If you are making idli in a idli stand then heat up water in it grease the stand then add eno and immediately add the batter to the greased stand and steam the idli. Never add eno to all the batter at once because it's process of fermenting slows down after a while so add eno in less amount at a time. I will make it in 2 ways 1st steam in water in a bowl.

2nd cook in microwave in the bowls for both the ways grease the bowls and add the batter to it then tap it and place the bowls in boiling water and microwave. In the boiling water it will take 10-15 minutes to be completely done and in microwave it will take 7-8 minutes to be done completely. Check on your microwave as every appliance work differently. Once done take out from the oven and boiling water and leave it for 5-7 minute to set up by this your idli will not break.

If you will take out immediately it will break. Simply run a knife over the edges and take out the idli with a spoon. Check it pricking a knife or toothpick whether it's completely done. Once done serve it hot. If you don't want to use eno add 1 tbsp baking soda and ferment it for 5-6 hours or overnight. While fermenting don't add salt it lowers the orocess of fermentation upto 80%.

Make it and enjoy it with your loved ones.
Happy cooking