Idli sambar with coconut chutney

Name: Idli sambar with coconut chutney
Total time: 3600 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 1/2 cup urad Dal; 2 cup idli Rava; 3 tablespoons poha; 1/4 teaspoons (appox8-10seed) Fenugreek seeds (methi Dana); 1/2 teaspoons salt (or to taste)

Durga Lv Abhi @durgalvabhi7

#LW
Idli sambar with coconut chutney

Durga Lv Abhi @durgalvabhi7

#LW
Idli sambar with coconut chutney

Saved

Ingredients

1hours

1 serving

1/2 cupurad Dal
2 cupidli Rava
3 tablespoons poha
1/4 teaspoons(appox8-10seed) Fenugreek seeds (methi Dana)
1/2 teaspoonssalt (or to taste)

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Steps

1hours

1

Rinse urad Dal in water 4-5 times. Combine urad Dal fenugreek seeds and poha in container and snok in apporox 2 cups or water (urad dal mix should be completely sub-merged in water) 4-hours
2

Snaked Dal volume would increased to almost double in 4/5hours
3

Rinse and clean idli rava in water for 4/5 times,this step is required for making idli white.
4

You will see water becoming could for first 2-3time. Soak raised rava in water. For 4-5hours
5

Grinder it to a smooth paste drain excess water for soaked rava, gently squeezes it using hand and add it to the Grinde for.
6

Cover it with a plate 8 hours and keep it in worm place.
7

Place the idli mould in steamer and cover with a lid steam it for 10 minutes over medium flame after 10 minutes in sert a toothpick in to the cooked idli and check if it comes out clean.
8

Remove the idli mould from the steamer and let the cool and few minutes. Remove the idli with spoon and transfer a plate
9

Serve hot idli with sambar and white coconut chutney...