Idli Sambhar

Name: Idli Sambhar
Yield: 25 to 30 idlis
Cuisine: Indian
Ingredients: 2 cups idli rice; 2 cups dosa rice; 1 tablespoon Methi seeds; 1 cup urad Dal; For sambhar; 1 cup tuvar Dal washed and pressure cooker with couple of tomatoes turmeric; 1/2 cup pumpkin yellow; 1/2 cup carrots; 2 drumsticks; 1 teaspoon coriander powder; 2 tablespoons sambhar powder; 1 sting curry leaves; 1/2 teaspoon mustard seeds; hing for tempering; Lemon size tamarind extract; 1 teaspoon chilli powder

Radha Rakesh @cook_12230105

#hmf#breakfast#post2
There is no need of any introduction to these fluffy white beauties called idlis which is a staple breakfast dish served in most of the southindian households everyday morning. My mom would make the best idlis with different varieties of chutneys which we would take for breaking every other day to school. Now this dish has gained so much popularity and everyone would love to cook And eat it at home all across India as they are very light and tastes yummy too with the right accompaniments. I am gonna share you a simple idli sambhar recipe

Radha Rakesh @cook_12230105

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Ingredients

25 to 30 idlis

2 cups idli rice
2 cups dosa rice
1 tablespoonMethi seeds
1 cup urad Dal
For sambhar
1 cuptuvar Dal washed and pressure cooker with couple of tomatoes turmeric
1/2 cuppumpkin yellow
1/2 cup carrots
2 drumsticks
1 teaspoon coriander powder
2 tablespoons sambhar powder
1 sting curry leaves
1/2 teaspoon mustard seeds
hing for tempering
Lemon size tamarind extract
1 teaspoonchilli powder

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Steps

1

How to make idli batter.wash the idli and dosa rice thoroughly in clean drinking water till clear and soak with methi seeds for 4 hours
2

Wash thoroughly the urad Dal till clear in clean drinking water and soak for 3-4 hours
3

Take the idli and dosa rice soaked well in water and grind it in the wet grinder adding little water at a time. Keep checking the wet grinder container and adjust water as needed, it would take around 20 minutes to get the perfect rice batter. Transfer it to a vessel keep it aside
4

Transfer urad Dal back to the wet grinder and grind it till soft and fluffy adding little water at a time, make sure the grinder vessel doesn't get overheated and remove the finely ground urad Dal batter. The right consistency is to drop a spoon of batter in water and it should float and hold shape
5

Now mix the idli and urad Dal batter nicely using hands adding 2 teaspoons salt till you get a nice smooth batter which is mixed properly.
6

Transfer it to a dish and keep it overnight for fermentation which would take around 8 hours
7

Next day, take a idli steaming vessel, add half cup of water to the idli vessel and keep the gas in medium flame
8

Grease the idli plates with ghee or oil and pour one ladleful of idli batter to each mould, transfer to the idli steamer vessel and steam it for 10-13 minutes in medium flame.
9

Once the idlis are cooked wait for few minutes before removing them from the idli plate. Take a wet spoon dipped in water and slowly remove the idlis and transfer to a hotpack or plate for serving
10

For the sambhar cook the tuvar Dal and 2 tomatoes and salt in pressure cooker for 5-6 whistles. Mash it well
11

Cook the vegetables with salt chilli and coriander powder with turmeric in 2 and half cups of water
12

Once cooked well add the cooked tuvar Dal and tamarind extract, bring to a boil.
13

Then add two tablespoons of sambhar powder and simmer for 5-6 minutes in medium flame
14

Give tadka in ghee with mustard seeds hing curry leaves.