Ingredients

  1. For Idli batter:
  2. 2 cuprice
  3. 1 cupwhite urad dal
  4. 1 tspfenugreek seeds (methi Dana)
  5. to tasteSalt
  6. For sambhar:
  7. 1 cuptuar Dal (pigeon peas)
  8. 1potato cut in cubes
  9. 2tomato chopped
  10. 1carrot cut in small pieces
  11. 1onion chopped
  12. 1/2 cuppumpkin pieces
  13. 3green chillies finely chopped
  14. to tasteSalt
  15. 1/2 tspTurmeric powder
  16. For tempering :
  17. 2 tbspOil
  18. 1 tspMustard seeds
  19. 1/2 tsphing (asfoetida)
  20. 1 tspred chilli powder
  21. 2 tspsambhar Masala
  22. 2-3whole Red chilli
  23. 1big lemon juice or 2 tsp tamarind pulp
  24. as neededOil

Cooking Instructions

  1. 1

    Soak rice, fenugreek seeds & urad dal for 5-6 hours. Grind in a coarse paste. Add salt. Keep overnight for fermentation.

  2. 2

    Wash & soak tuar Dal for 1/2 an hour. Add dal, all vegetables, green chillies, (you can add your choice of vegetables) turmeric & salt in pressure cooker. Cook it until 6-7 whistles.

  3. 3

    Heat all in a Kadhai. Add mustard seeds. Once crackled add whole red chilli, hing, curry leaves & red chilli powder. Saute all. Add dal. Add tamarind paste or lemon juice. Add sambhar Masala. Let it boil. Switch off gas.

  4. 4

    Making of idli: Grease Idli plates with oil. Boil 1 glass water in Idli maker. Pour Idli batter in each pit. Place it in Idli maker. Cover the lid. Steam them for 8-10 minutes.

  5. 5

    De mould Idlies & keep it in hot case before serving.

  6. 6

    Serve hot with sambhar & coconut chutney.

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Written by

Vimmi Bhatia
Vimmi Bhatia @Vimmi2708
on
Ahmedabad
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