Idli Sambhar with Coconut Chutney

Name: Idli Sambhar with Coconut Chutney
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/4 cup Coriander leaves; 2 tbsp Roasted chana; 5 green chilli; 1/4 inch Ginger (chopped); 1 cup freshGrated coconut; 2 tsp Coriander leaves; as needed Water; Salt to taste; 1 tsp Jaggery; 1 tsp chilli powder; 1 pinch Hing; 1 sprig Curry leaves; 2 Red chili; 1 tsp Mustard seeds; 1/4 cup Cauliflower florets; 1/4 cup Beans (chopped); 1 medium Tomato (chopped); 1 medium Onion (chopped); 1 tbsp Oil; 1/2 tsp Turmeric powder; 0.5 cup Moong dal; 1 cup Toor dal; as needed Salt; 2 tbsp Poha (thick); 2 tbsp Sabudana; 1 tsp Methi seeds; 3.5 cups Idli rava; 1 cup urad dal

Suchitra S(Radhika S) @Suchi2019

India

A classic south Indian meal, balanced, nutritious, and flavorful experience of fluffy, savory, and cool textures and tastes.

Suchitra S(Radhika S) @Suchi2019

India

A classic south Indian meal, balanced, nutritious, and flavorful experience of fluffy, savory, and cool textures and tastes.

Saved

Ingredients

30 min

2 servings

For chutney
1/4 cupCoriander leaves
2 tbspRoasted chana
5green chilli
1/4 inchGinger (chopped)
1 cupfreshGrated coconut
2 tspCoriander leaves
as neededWater
Salt to taste
For sambhar
1 tspJaggery
1 tspchilli powder
1 pinchHing
1 sprigCurry leaves
2Red chili
1 tspMustard seeds
1/4 cupCauliflower florets
1/4 cupBeans (chopped)
1medium Tomato (chopped)
1medium Onion (chopped)
1 tbspOil
1/2 tspTurmeric powder
0.5 cupMoong dal
1 cupToor dal
For idli batter
as neededSalt
2 tbspPoha (thick)
2 tbspSabudana
1 tspMethi seeds
3.5 cupsIdli rava
1 cupurad dal

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Steps

30 min

1

Soak urad dal, sabudana, methi seeds, and poha separately for 5 hours.
2

Grind urad dal, sabudana, methi seeds, and poha to a smooth paste.
3

Squeeze excess water from idli rava, mix with the ground paste by hand.
4

Ferment the batter overnight. Next day, add salt.
5

Pour batter into idli moulds and steam for 12 minutes.
6

For sambar, soak toor dal and moong dal for 30 minutes.
7

Add turmeric, chilli powder, oil, onion, tomato, beans, and cauliflower. Pressure cook until soft.
8

Prepare tadka: heat oil, add mustard seeds, red chili, curry leaves, turmeric, and hing.
9

Add tadka to sambar, then add salt, jaggery, coriander leaves, and coconut.
10

For chutney, grind coconut, ginger, roasted chana, green chilli and coriander leaves dry.
11

Add salt and water, grind again to a smooth consistency.
12

Serve idli with sambar and coconut chutney.