Hot and soft Idly, which melts easily with Sambar

Idli-Sambar, one of the most popular breakfast in India. Traditionally it is a south Indian dish, but nowadays it is available in every restaurant across the country. Idli-Sambar is made and tastes differently depending on the method you use. In some places the texture of Idli is rough and in some places it is smooth. Well I enjoy all of them.

Here is the recipe which I often cook at home.

Preparation for Idli:

Ingredients:

• 1 cup whole urad dal
• 3 cups rice
• 1 spoon Methi or Fenugreek seed
• 1/2 cup thick poha (flat rice)

The key thing is preparing the batter. Take whole urud dal and rice in a ration of 1:3, some go with 1:4 which is also fine. Wash and soak them for at least 6-8 hours. Add 1 spoon of Methi or Fenugreek seeds. Take 1/2 cup of thick poha (flattened rice/Chudwa) and soak it in water for 5-10 minutes, and add it to the rice & urad dal mixture. Grind them using a grinder preferably and if you don’t have one then go with mixer. Please don’t fill the mixer jar to the top, you may have to take several rounds, but please make sure you maintain consistency. The batter should not be very thick and should not be that watery. if you dip your finger in the batter, it should stick to your finger and should not drip immediately. Once the better is ready, keep it outside in a warm environment for 2-3 hours for fermentation.

Once the batter is ready, you can use the Idli cooked to prepare it. Apply some oil on the stand before putting the batter. Put the flame on medium heat and it should take roughly 10 minutes for the Idli to be ready to eat.

You can try idli with coconut chutney, ground nut chutney, many other type of chutney’s and with Sambar. Sambar is my favorite one.

Preparation for Sambar:

Ingredients:

• 1 cup of toor dal
• olive oil 3 – 4 table spoon
• 2-3 green chillies
• 10-12 small onions (shallots)
• 2 medium sized tomatoes
• 2 medium Carrots
• 1 Raddish
• 1 Drumstick
• Sambar powder – 1 tablespoon
• Salt as per taste
• chilli powder – 1-2 tea spoons
• Coriander (Dhaniya) powder – 1 tea spoon
• Jaggery – 1 table spoon
• curry leaves
• Cumin (Zeera) seeds – 1 tea spoon
• Mustard (Raya) seeds – 1 tea spoon
• Coriander leaves

Boil dal with turmeric in a pressure cooked and keep it separate. Once the pressure is relieved grind the dal.

In a separate pan take 3-4 table spoon of oil, Add 1 spoon zeera, 1 spoon raya, dry red chillies, curry leaves and cut onions. Fry it till onions turn slightly brown. you can add ginger/garlic past or lot of cut pieces of garlic. Add 2 cut tomatoes, green chillies, carrot, raddish, drumstick, red chill powder 1 tea spoon, dhaniya powder 1 tea spoon, salt as per taste and Sambar powder 1 table spoon. let the vegetables get somewhat softened. This would take roughly 10 minutes on medium flame. Add dry coconut powder 2-3 tea spoon. Once the vegetables get somewhat softened add the boiled dal to the mixture and add some water. Let it boil for another 10 minutes. Add some tamarind water along with Jaggery and let it boil for another 10 minutes. After that garnish the Sambar with coriander leaves.

Serve the soft Idli with hot Sambar in bowl. let the Idli get fully soaked in Sambar and enjoy the taste.

Please try this recipe at home and let me know your feedback.