Idli sambar
Regular idli preparation. And simple sambar to enjoy with.
Idli sambar
Regular idli preparation. And simple sambar to enjoy with.
Cooking Instructions
- 1
Soak black gram lentils, barely, and idli rawa seperatly for 5 hours. Tip : if using rice for preparing idli it should be grind corasly. If not grind properly idli will not be soft. If you are a beginner better using idli rawa to get softer idli. Barley gives more fluffier idli.
- 2
Grind black gram and barley to a smooth paste. Squeeze out the water from idli rawa by pressing by hand. If using rice grind corasly.
- 3
Grind cooked rice to a smooth paste, add salt and mix well. Batter consistency should be thicker than dosa batter. If don't have cooked rice can use flattened rice (poha) soaked for 1 hour.
- 4
Keep it for fermentation over night or 8 hours. Batter will almost double the quantity. Tip:if staying in cool place can keep batter inside oven or on warm tawa to get nicely fermented batter.
- 5
Grease the idli plate, put ladel full of batter and steam for 10min
- 6
For sambar: pressure cook daal for 3 whistle. In a wok heat oil add mustard and cumin. After mustard start popping add curry leaves and diced onions. After onions are done add chopped tomatoes and cook till mushy.
- 7
Add Tamarind, turmeric and sambar powder. Cook for a minute and add daal. Add salt and water if required.
- 8
After sambar starts boiling add chopped coriander leaves and put off the flame.
- 9
Serve hot idli with steaming sambar.
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