Idli Sambar

Idli Sambar is one of the most favourite South Indian dishes we all enjoy. The taste of steamed and soft idli dipped in hot sambar is truly unmatched. ... Idli is steamed and it has fewer calories. On the other hand, sambar is prepared using a lot of veggies and is super healthy and is low in calories too.

Ingredients

1 cup idli rice

1/2 cup urad dal

Salt to taste

Ingredients for the sambar

For the masala : 2 tsp Toor dal(pigeon peas) 3 tsp chana da1 tsp urad dal 3 tsp coriander seeds(Dania) 1/2 tsp cumin seeds(jeera) 1/4 tsp fenugreek seeds(methi) A big pinch of Hing/asafoetida 7 red chillies(Byadgi) 3 sprigs of curry leaves 4 tsp grated coconut 1/2 tsp turmeric powder Roast all the above ingredients in 2 tsp oil till brown in colour and grind into a fine paste and keep aside. 1cup boiled Toor dal 1 cup boiled veggies chopped(brinjal,beans,potato,carrot,onion) 2 tsp tamarind pulp(or tomato) Salt to taste Chopped coriander leaves

For the tempering: 3 tsp oil 1 tsp mustard curry leaves

Procedure

• Soak rice and dal separately in enough water for 5-6 hrs

• Wash well. First grind urad dal until fine and fluffy by adding water as required

• Add the water little by little while grinding. Once done pour it in a container

• In the next batch grind the soaked rice until semi-fine or a little coarse.

• Transfer it into the same container, mix it well using your hand.

• Close the container with a lid and rest it for 8- 10 hrs for fermentation

• If the climate is cold it may take up to 12 hrs for proper fermentation

• Make sure that the container is big enough to avoid spilling the batter

• The next day morning you can see the batter has raised. Add the salt and give a quick mix

• Grease the idli cups or moulds, fill with the batter and steam it for 10 to 12 mins

• Place the idli moulds only after the steam starts. Don't overcook the idlis.

• Turn off the flame, wait for 5 mins and then take out the idlis.

• To make sambar put the boiled dal, veggies, salt in a vessel, add the masala according to your taste

• Add water, tamarind pulp and adjust the consistency, make it boil

• Add the tempering, garnish with chopped coriander leaves.

• Serve hot idlis with hot sambar or chutney.