Idli Sambhar recipe is very easy making to home. she is a very tasty and delicious recipe. Idli Sambar Recipe is all people like it. Make soft idli at home easily. Tried and tasted idli sambar recipe.
Idli is a type of savory rice cake. Originating from the Indian subcontinent. Idli Sambar Recipe is Popular as breakfast foods in southern India.
The cake makes by steaming a batter consisting of fermented black lentils and rice.
2 cups Boiled rice
1 cup Dhuli urad dal
Salt to taste
Alternatively, you can use a ready made mix that is available in the market. Mix according to instructions on the packet and follow cooking instructions below.
Soak the rice and dal separately overnight in water to just cover. The next morning, grind well and mix the two.
The batter will look like a thick, grainy custard. Add salt. Leave in a large bowl to ferment for 6 hours. It will rise and double in volume, to
Microwave on high for 6 minutes for 6 idles. It is best to arrange the cups in a circle on the microwave oven turntable. You will have to make the idles in batches.
1 tbsp Vegetable oil
6 Whole dry chilies
3 Whole dry kashmiri chilies
1 tbsp Bengal gram
1 cm. piece Asafoetida
1/2 cup Coconut grated
2 sprigs Curry leaves
1/4 cup Coriander seeds
1/1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
6 cups Water
1 cup Red gram (washed)
1/2 tsp Turmeric powder
4 tsp Salt
25 gm. Tamarind soaked in 1 cup hot water for 15 minutes and
100 gm. Onion cut into 6 pieces
2 Drumsticks peeled and cut into 5 cm. long pieces
Heat oil in a pan for about 1 minute and roast together whole chili. Bengal gram, asafoetida, coconut, 1 spring curry leaves, coriander, cumin and fenugreek seeds till coconut turns golden brown.
Grind roasted ingredients into a paste, adding a little water from time to time.
Pour 3 cups water into cooker. Add red gram, turmeric powder and salt. Stir once.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 4 minutes.
Remove cooker from heat. Allow to cool naturally.
Open cooker. Mash dal completely with back of a ladle to blend with liquid. Add ground paste, tamarind pulp, onion, drumsticks, remaining curry leaves and water. Stir once.
Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water for about 2 minutes. Open cooker.
For tempering, heat oil in a pan for about 1 minutes. Add mustard seeds. when crackling, pour into sambar. Stir and serve hot.