Idli Recipe

Idli is a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India and among Indian-origin Tamils in Sri Lanka. Sambar is a lentil-based vegetable stew or chowder, cooked with tamarind broth, originating from South India. 


Best Idli and Sambar Recipe
Idli Recipe - foodtastify

Ingredients:


For idli - 

  • Idli rice : 2 cups

  • Urad dal : ½ cup

  • Poha (flattened rice) : ¼ cup

  • Salt : as per taste


For sambar powder - 

  • Urad dal : 1 teaspoon

  • Chana dal : 1 teaspoon

  • Fenugreek (methi) : ½ teaspoon

  • Asafoetida (hing) : ¼ teaspoon

  • Cumin : 1 tablespoon

  • Coriander seeds : ¼ cup

  • Red chilli (dried) : 20 pieces

  • Coconut oil : 1 teaspoon

  • Curry leaves : a few


For sambar - 

  • Toor dal (boiled) : 1 cup

  • Eggplant (cubed) : ½ piece

  • Tomato (chopped) : 1 piece

  • Carrot (chopped) : ½ piece

  • Potato (cubed) : 1 piece

  • Beans (chopped) : 5 pieces

  • Shallot (halves) : 4 pieces

  • Chilli (slit) : 2 pieces

  • Fenugreek (methi) : ¼ teaspoon

  • Asafoetida (hing) : 1 pinch

  • Mustard : 1 teaspoon

  • Turmeric : ¼ teaspoon

  • Jaggery : ½ teaspoon

  • Drumstick : 5 pieces

  • Tamarind extract : ¾ cup

  • Coriander (chopped) : 2 tablespoons

  • Curry leaves : a few

  • Water : 1 cup

  • Oil : 2 teaspoons

  • Salt : 1 teaspoon


Instructions: 

For idli - 

  1. Wash and soak rice, poha and urad dal separately for 4-5 hours.

  2. Drain and blend in a blender together with salt and poha till smooth.

  3. Transfer the batter in a big vessel and cover and keep to ferment for 6-8 hours.

  4. Grease the idli molds and pour the batter in each mold.

  5. Steam the idlis for 15-20 minutes, till done.


For sambar powder -

  1. In a pan, heat coconut oil and roast methi.

  2. Keeping the flame on low, add coriander seeds, cumin, urad dal and chana dal.

  3. Roast until the spices turn golden brown.

  4. Further, add dried red chilli, few curry leaves and roast until the chillies turn crisp.

  5. Cool the spices completely and transfer to the blender along with hing.

  6. Blend to a slightly coarse powder and sambar powder is ready.


For sambar - 

  1. In a large kadai, heat oil and splutter mustard, methi, one pinch hing and few curry leaves.

  2. Add shallots and chillies and saute for a minute till it changes colour.

  3. Add tomato and continue to cook.

  4. Add carrots, potatoes, beans, drumstick and eggplant. Saute for 2 minutes or until vegetables shrink slightly.

  5. Further, add  turmeric, jaggery, salt and water.

  6. Mix well, cover and boil for 10 minutes or until the vegetables are almost cooked.

  7. Now add tamarind extract and mix well.

  8. Cover and boil for another 10 minutes or until the raw smell from tamarind disappears.

  9. Additionally, add toor dal, water and mix well.

  10. Boil for a minute or until the froth appears.

  11. Add 4 teaspoon of prepared sambar powder. 

  12. Mix well making sure there are no lumps formed.

  13. Boil for a minute, until the flavours are well absorbed.

  14. Add coriander leaves and mix well.

  15. Finally, enjoy sambar with hot steamed idli.

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