Idli, Chutney & Sambar

Name: Idli, Chutney & Sambar
Cuisine: Indian
Ingredients: For Idli:; 1 1/2 cup urad dal; 2 1/2 cup idli rava; For chutney:; 2 onions; 3 tomatoes; 7-8 curry leaves; 2-3 green chillies; 2 tbsp peanuts; 1 tsp kashmiri chilli powder; to taste Salt; 1 tbsp oil; For tempering:; 1 tsp rai; 5-6 curry leaves; 1 whole red chilli; 2 tbsp oil; For sambhar:; 2 cups tur dal; 2-3 tomatoes; 1 onion; leaves Few curry; 2-3 green chillies; 2 tbsp tamarind pulp; 2 tbsp jaggery; to taste Salt; Red chilli powder as per taste; 1 tsp haldi powder; Pinch hing; 1 1/2 tsp sambar powder

Vedangi Kokate @veda_061978

#tech1

This is one the famous SouthIndian food loved by all.. This is a very easy recipe where u can make the batter at home and make soft idlis..

#tech1

This is one the famous SouthIndian food loved by all.. This is a very easy recipe where u can make the batter at home and make soft idlis..

Vedangi Kokate @veda_061978

#tech1

This is one the famous SouthIndian food loved by all.. This is a very easy recipe where u can make the batter at home and make soft idlis..

#tech1

This is one the famous SouthIndian food loved by all.. This is a very easy recipe where u can make the batter at home and make soft idlis..

Saved

Ingredients

For Idli:
1 1/2 cupurad dal
2 1/2 cupidli rava
For chutney:
2onions
3tomatoes
7-8curry leaves
2-3green chillies
2 tbsppeanuts
1 tspkashmiri chilli powder
to tasteSalt
1 tbspoil
For tempering:
1 tsprai
5-6curry leaves
1whole red chilli
2 tbspoil
For sambhar:
2 cupstur dal
2-3tomatoes
1onion
leavesFew curry
2-3green chillies
2 tbsptamarind pulp
2 tbspjaggery
to tasteSalt
Red chilli powder as per taste
1 tsphaldi powder
Pinchhing
1 1/2 tspsambar powder
Water as required
Oil

Saved

Steps

1

For Idlis: Wash and soak idli rava and urad dal separately for 4-5 hrs.
2

Drain the water completely and grind both together adding very little water and make a smooth batter.Sqeeze the rava nicely before grinding as it soaks lot of water. Beat the batter nicely with a spoon for 7-8 mins. Cover and keep it overnight to ferment. Do not fill the bowl completely with batter as it will double in quantity after fermentation.
3

Morning take a batter in a bowl and add salt to taste and add 1-2 spoons of water if required. Grease and idli stand and pour the batter in it and steam for 10-12 mins. Check with a knife, if if comes out clean means it's done.
4

For chutney: Take a kadai and add 1 tbsp oil and add onions, green chillies, curry leaves,peanuts and saute till colour changes slightly. Add Kashmiri chilli powder and chopped tomatoes and salt and mix well.Cover and cook on low flame till tomatoes are soft.Let it cool completely and grind it to a smooth paste.
5

For tempering:Take oil in a pan and as it becomes hot add rai, curry leaves and whole red chilli broken into half.Add this to the chutney.
6

For sambhar:Wash and soak the dal atleast for 1 hour.Pressure cook it by adding water and pinch of haldi.In a kadai add 2tbsp oil and add rai, curry leaves, hing,and slit green chillies. Add sliced onions and saute for 5 mins.Add finely chopped tomatoes, haldi powder, red chilli powder, sambar powder, tamarind pulp, jaggery and 1 cup water and let it boil till tomatoes are soft and mushy.Mash it nicely and add boiled dal and 1 1/2 cup water and let it boil for 10 mins.
7

Adjust the consistency as per ur requirement. Serve hot with idli and chutney.