Recipe For Soft Idli and Sambar Print
Ojaswi Kaushal
Food Street - Veg Food
Sunday, 31 July 2011 11:34

For The Soft Idli

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  • 1 cup Urad dal /  Black Grams
  • 1 1/2 Cup Raw boiled  rice
  • A pinch of salt


Soak the urad dal and The rice seperately for about 7-8 hrs.



Grind them and mix into a consistent batter adding salt to taste.

Leave the batter to ferment for 8 hrs or overnight .


Pour the batter into the Idli pans and steam them in the cooker. Idlis are ready.


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For the Sambar

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  • 1 CUP TUR DAL
  • A CUP Of vegetables ,Carrot ,beans,potato ,onion cut into pieces.
  • A LEmon size Tamarind soaked in water.
  • Sambar powder
  • 1 TSP OIL /GHEE
  • 1 TSP MUSTARD SEEDS
  • FEW CURRY LEAVES
  • A PINCH OF ASFOETIDA/ Heeng

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Recipe of sambar powder

 

  • 4 TSP CORIANDER SEEDS/ dhaniya
  • 4-5 RED CHILLIES
  • 1 TSP GRAM DAL
  • 1 TSP JEERA/SEEDS
  • 1/2 TSP FENUGREEK SEEDS


ROAST THE INGRIDIENTS in a pan on a low flame until you get aroma and little redness

Grind them into powder and keep aside.

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Now in a pressure cooker ,boil the daal and mash it well.

BOIL THE VEGETABLES SEPERATELY IN A PAN

Mix the vegetables into the dal and add the tamarind water .

Boil the mixture on a low flame for few minutes and then add the sambar powder.

mix well and let it boil for another few minutes.

Then in a pan put little oil ,mustard seeds ,and heeng when they splatter, add curry leaves

and put the tadka/seasoning in the sambar bowl and serve hot with idlis .

You can put few parsley chopped in the sambar for additional flavour.

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Priya-Art

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