Idli sambar

Name: Idli sambar
Cuisine: Indian
Ingredients: 1 cup black gram lentils (urad daal); 2 cups idli rawa or idli rice; 1/4 cup barley; 1/2 cup cooked rice or flattened rice; to taste Salt; as needed Oil for greasing; 1 cup pigeon peas (toor daal); 1 onion; 2 tomatoes; 1 tablespoon sambar powder; 1 tablespoon Tamarind pulp; 10 curry leaves; 1 cup coriander leaves; 1 teaspoon cumin and mustard; 2 tablespoon oil; 1/4 teaspoon turmeric powder

Harshitha Gurukumar @cook_14190807

Mysore

Regular idli preparation. And simple sambar to enjoy with.

Harshitha Gurukumar @cook_14190807

Mysore

Regular idli preparation. And simple sambar to enjoy with.

Saved

Ingredients

For idli
1 cupblack gram lentils (urad daal)
2 cupsidli rawa or idli rice
1/4 cupbarley
1/2 cupcooked rice or flattened rice
to tasteSalt
as neededOil for greasing
For sambar
1 cuppigeon peas (toor daal)
1onion
2tomatoes
1 tablespoonsambar powder
1 tablespoonTamarind pulp
10curry leaves
1 cup coriander leaves
1 teaspooncumin and mustard
2 tablespoonoil
1/4 teaspoonturmeric powder

Saved

Steps

1

Soak black gram lentils, barely, and idli rawa seperatly for 5 hours. Tip : if using rice for preparing idli it should be grind corasly. If not grind properly idli will not be soft. If you are a beginner better using idli rawa to get softer idli. Barley gives more fluffier idli.
2

Grind black gram and barley to a smooth paste. Squeeze out the water from idli rawa by pressing by hand. If using rice grind corasly.
3

Grind cooked rice to a smooth paste, add salt and mix well. Batter consistency should be thicker than dosa batter. If don't have cooked rice can use flattened rice (poha) soaked for 1 hour.
4

Keep it for fermentation over night or 8 hours. Batter will almost double the quantity. Tip:if staying in cool place can keep batter inside oven or on warm tawa to get nicely fermented batter.
5

Grease the idli plate, put ladel full of batter and steam for 10min
6

For sambar: pressure cook daal for 3 whistle. In a wok heat oil add mustard and cumin. After mustard start popping add curry leaves and diced onions. After onions are done add chopped tomatoes and cook till mushy.
7

Add Tamarind, turmeric and sambar powder. Cook for a minute and add daal. Add salt and water if required.
8

After sambar starts boiling add chopped coriander leaves and put off the flame.
9

Serve hot idli with steaming sambar.