Sunday, October 24, 2010

Mini Idly Sambar


Idly Batter:
  • Parboiled rice/Idly rice - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1 tsp
  • Salt

  • Toor dhal - 1/2 cup
  • Moong dhal - 1/2 cup
  • Red onion - 1
  • Green chilly -2
  • Tomato -1
  • Sambar powder - 1 tsp
  • Mustard - 1/4 tsp
  • Hing - pinch
  • Curry leaves - 1 strand
  • Cilantro - handful
  • Oil - 1 tsp
  • Ghee - 1 tsp
  • Salt


Soak raw rice, urad dhal and fenugreek seeds separately overnight.
Grind fenugreek seeds, urad dhal and raw rice.Allow the batter to
ferment for 8 hrs. Add salt to taste. Grease mini-idly plates with oil
or ghee and fill idly batter. Steam cook it for 10 mins and remove idly
from idly plate using a wet spoon.


Mix all ingredients toor dhal, moong dhal, cut onion, green chilly,
tomato, sambar powder in a vessel and pressure cook for 2 whistles.
Heat oil in a pan and temper with mustard seeds,hing and curry leaves.
Add it to sambar. Garnish with cilantro. Add salt to taste

Place idly in a bowl and pour sambar over idly, drizzle ghee on top and enjoy.

Tip: While pressure cooking dhal add 2 drops of oil, to get soft and
right texture of cooked dhal

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