Recipe for Idli
1 cup rice
1/4 cup urad dal / black gram dal
1/4 tsp baking soda
1 tablespoon salt
Soak rice and urad dal for 6-8 hrs.
Mix and grind coarsely.
Add soda and leave it for 4-6 hrs for fermentation.
Add salt and mix properly.
In a Idli cooker, properly grease the idli tray with ghee and put in required quantity of idli batter.
Let it get steamed for 20 Min’s. Do not open the cooker immediately.
Open after 10 Min’s. Carefully take off the idli’s and serve hot with chutney and sambar.
And now comes the tasty Sambar
Recipe for Sambar
1/2 cup toor dal
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
2 tablespoons tamarind paste
1 inch jaggery cube
10 curry leaves
1 green chilli
1/2 cup chopped carrots
1/2 cup chopped okra
1/2 cup chopped beetroot
1/2 cup beans
2 tablespoon shakti sambar powder
Salt to taste
Pressure cook the dal with 2 cups water.
In a kadai, heat oil and put mustard seeds. When they splutter put in jeera seeds.
Add asafoetida and curry leaves.
Cut onions straight.
Now fry onions.
Once they turn brown add tomatoes and fry.
Add to this all the chopped veges.
Add 1 cup water and let it boil for 10-15 Min’s.
Now mix the dal and sambar powder.
Mix tamarind paste and jaggery and let it boil for 15 more Min’s.
Add salt to taste.
Garnish with chopped coriander leaves.
Serve with hot idli’s.
Believe me, the idli’s turned to be very fluffy and the sambar was just perfect.