Idli Sambar
|
|
Recipe Submitted by:Pooja Bajaj
Idli Sambar
|
|
Recipe Submitted by:Pooja Bajaj
| Servings | Prep Time |
| 6-7People | 1 Hours |
| Cook Time | Passive Time |
| 10-15Minutes | 4-5Hours |
| Servings | Prep Time | Cook Time | Passive Time |
| 6-7People | 1 Hours | 10-15Minutes | 4-5Hours |
Number of Servings: People
Measurement Units:
| Number of Servings: People | Measurement Units: |
Ingredients
- For Sambar
- 4 tomatoes
- 250 gm small onions Known as Sambar onions in South India
- 1/2 tspb Fennel
- 3-4 pieces Cloves
- 3-4 pieces Cinnamon
- 100 gm Coconut
- 100 gm black gram roasted
- 2 tspn Curry Leaves
- 2 tspn Coriander leaves
- 1 tspn Salt
- 1 tspn Turmeric powder
- 1 tspn Red chilli powder
- 1 tspn Sambar Powder Aachi Brand
- 1/2 tspn Mustard seeds
- 3-4 tbspn Oil Groundnut
- 2-3 cup Water (as required)
- For Idly Batter
- 2 cup rice Uncooked Normal Rice (No Basmati rice)
- 1/2 cup Urad Dal Vigna mungo
- 1/2 tbspn Fenugreek seeds
- 2 tbspn Salt Prefer Rock Salt
- 2-3 cup Water (as required)
|
Ingredients
|
Instructions
For Sambar
- 1) Add little oil in a pan and add small onions, tomatoes & saute it well.
- 2) Get this into the room temperature & than grind the same, to make it a paste.
- 3) On the other side, take a small pan add Fennel, Cloves and Cinnamon and roast these (without oil).
- 4) Once roasted well, place them in the grinder, add coconut, roasted gram and grind it well, to make it like a paste.
- 5) In another pan, add oil, mustard seeds, curry leaves, add the the onion & tomato paste (as per 1st & 2nd step) & saute it well.
- 6) Add Turmeric Powder, Red Chilly Powder, Sambar Powder and Salt to taste & saute it again.
- 7) Add the second paste (as per 3rd & 4th steps) saute it well.
- 8) Add water as required and boil it for sometime.
- 9) Once it is boiled well, garnish with coriander leaves 😊
For Idly
- 1) Soak uncooked rice in a separate bowl for 4 to 5 hours
- 2) Soak Vigna mungo & Fenugreek seeds in a separate bowl for the same time as above
- 3) After 4-5 hours, grind Vigna mungo & Fenugreek seeds by adding little water to it, make it like a paste
- 4) Than, grind the soaked rice by adding water to it, make it like a paste
- 5) Mix both the paste in a container by adding rock salt to it – Idly Batter is ready
- 6) Keep the batter outside or under sun (if the weather is cold) for a day to ferment well
- 7) Next day, you can use 2 options to make idly: a) Place a cloth on the idly stand & pour idly batter on it or b) Apply oil on the plate & pour the idly batter on it
- 8) Steam/make idly by keeping in idly cooker, keep poking with a knife or a folk, to check if it has been cooked well.
- 9) Sprinkle some water on the idly, & than remove it from the cloth by just turning it upside down, if used directly as per 7th step b, than you can remove it with a knife.
- Idly is ready