Saturday, December 14, 2013

Idli Sambar




For Sambar :
 
 
Fresh Peas  :  1 cup. ( If using dried peas, soak overnight).
Drumsticks  : 1 cup. ( cut into  2 inch ).
Cauliflower  : 1 cup.
Potatoes      : 1/2 cup. ( cut into big  cubes).
Bell Pepper  : 1/2 cup
Pigeon peas  : 1/4 cup (Tur dal).
Onion            :  2 medium sized chopped.
 Tamrind pulp : 1 tsp.
Salt as per taste.
Sambar masala  : 2 heaped tsp  ( I use saraswat masla).
Chilli powder   : 1 tsp.

  • Pressure cook pigeon pea till well cooked taking 4 whistles. Now smash dal .
  • Heat 1 tbsp of oil in wok, add 1/4 part of chopped onions. Saute till onions turns to light brown. Add all the above vegetables together with rest chopped onions, 2 cups water and salt. Put the lid on wok and simmer till all vegetables gets cooked. Add cooked and smashed dal , Sambar masala, chillie powder.  Simmer for 10 minutes. Now add tamarind, adjust for salt. Cook for another 5 minutes.
  •  Garnish with chopped coriander.
Sambar is ready to be served with idli.

 For Idli Batter:
Uraddal   : 1cup
Idli Rava  : 2 cups.
Salt as per taste.

Wash and soak Uraddal in the morning hours. The same day evening grind uraddal into smooth paste.Wash rava thoroughly .Add it to the uraddal batter. Adjust for salt. Keep it overnight for fermentation.
Tip: Use a tsp full of lime juice while washing the rava, this gives pure white colour to idli.


Next day morning give a fast whisk to the batter using spoon or hand whisker. Put around 1 Tbsp of the batter into idli mould, such that the mould should be 3/4 filled with the batter.
Now Place the moulds with stand into cooker / steamer with water at bottom of cooker, steam for 20 minutes on medium flames.

No comments:

Post a Comment

Would love to know your thoughts!