Idli Sambhar

Name: Idli Sambhar
Cuisine: Indian
Ingredients: 2 cup Toor Dal; 1/2 cup Bottle Guard(chopped); 1/2 cup Pumpkin(chopped); 1/2 cup Lady Finger(chopped); 1/2 cup Beans(chopped); 1/2 cup Potato(chopped); 1 inch Ginger; 1/2 cup Onion(chopped); 10 Garlic Pod; 2 cup Tomatoes(chopped); 1 Green Chilli; 4 tbsp Oil; 1/4 tsp Asafoetida; 1 tsp Mustard Seeds; 1 tsp Cumin Seeds; 1 tsp Fenugreek Seeds; 2 tsp Red Chilli Powder; 5 tbsp Sambhar Powder; 3 tbsp Coriander Leaves; 2 tsp Turmeric Powder; 4 tbsp Curry Leaves; 1-1/2 tsp Coriander Powder; for Idli; 4 cup Rice; 2 cup Skinned Black Gram; 1/4 cup Flattened Rice

Er. Amrita Shrivastava @amrita_1905

Mumbai

#week2of5
#post_3

Er. Amrita Shrivastava @amrita_1905

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Ingredients

For Sambhar
2 cupToor Dal
1/2 cupBottle Guard(chopped)
1/2 cupPumpkin(chopped)
1/2 cup Lady Finger(chopped)
1/2 cupBeans(chopped)
1/2 cup Potato(chopped)
1 inchGinger
1/2 cup Onion(chopped)
10Garlic Pod
2 cup Tomatoes(chopped)
1 Green Chilli
4 tbspOil
1/4 tspAsafoetida
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tspFenugreek Seeds
2 tsp Red Chilli Powder
5 tbsp Sambhar Powder
3 tbspCoriander Leaves
2 tspTurmeric Powder
4 tbspCurry Leaves
1-1/2 tspCoriander Powder
for Idli
4 cupRice
2 cupSkinned Black Gram
1/4 cupFlattened Rice

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Steps

1

Wash and soak dal. Now take all chopped vegetables and soak dal in a pressure cooker. Add salt and turmeric powder, add cook for 3-4 whistles.
2

Now heat oil in a wok, add cumin seeds, mustard seed, and fenugreek seeds and asafetida. Now add onion. Saute for 1 min.
3

Now crush, garlic, ginger and green chilli. Now add in wok. Add dry red chilli. Cook till golden brown.
4

Now add chopped tomatoes and curry leaves. Mix well cook till tomatoes become soften.
5

Now add all spices. Mix well. Add cook dal- vegetable mix. Mix well.
6

Cook 3-4 min at medium flame. Stir it continuously. Add chopped coriander. Sambhar is ready.
7

For idle, soak all ingredients separately for 4 hr. Blend and mix all ingredients. Keep aside for over night.
8

Now mix salt as per taste. Grease idle plate. Pour the batter, and keep into steamer, for 20 min.
9

Pierce knife in it, if it is not sticking, means idli is ready to serve.

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Er. Amrita Shrivastava @amrita_1905

on May 31, 2020 09:48

Mumbai

I am Amrita Shrivastava a passionate mechinical engineer, accidently passion of inventing and desinging switched from hardcore machinery to delicious receipes. Today, I am still that same mechnical engineer experimenting with different ingredients, tastes and textures. Now cooking is love as it provides food for the soul.