IDLI SAMBAR
Idli Sambar is a fluffy soft, melt in the mouth fermented and steamed breakfast, served with a delicious, piping hot lentil stew and topped with fresh coconut chutney.
Ingredients
FOR THE IDLIS:
- 1½ cups rice
- ½ cup urad dal split skinless black gram lentils
- 1 tsp salt
- ½ tsp fenugreek seeds methi
FOR THE SAMBAR (LENTIL STEW):
- 1 cup tuvar dal split pigeon pea lentils
- 6 cups water
- 1 tsp turmeric powder haldi
- ½ tsp fenugreek seeds methi
- 1 cup mixed vegetables
- 1 medium brinjal/ eggplant cut into big cubes
- 1 drumstick cut into 3 inch size
- 1 medium onion chopped
- 1 tbsp oil
- 1 cup thick tomato puree
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 1 tbsp urad dal
- 8 to 10 curry leaves kari patta
- ¼ -½ tsp red chilli powder
- 1 tsp ginger paste
- ½ - 1 tsp chilli paste
- 1 - 1½ tsp salt
- pinch asafoetida
- 1-2 tbsp tamarind pulp thick
- 1-2 tsp ready made sambhar masala
- 2 tbsp chopped fresh coriander
- 1 tbsp jaggery powder or grated
FOR SAMBAR TEMPERING:
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 1 -2 dry red chillis
FOR THE COCONUT CHUTNEY:
- 2 cups fresh grated coconut
- 1 cup water
- ½ cup fresh mint and coriander chopped
- 1 tsp ginger paste
- 1 green chilli
- 1 tsp salt
- 2 tbsp chickpea lentils (chana dal) roasted
- 2 tbsp urad dal roasted
FOR THE CHUTNEY TEMPERING:
- 1 tsp oil
- 1 tsp mustard seeds
- a pinch of asafoetida optional
- 6 to 8 curry leaves
Instructions
SOAKING RICE, LENTIL AND FENUGREEK SEEDS:
- Wash the rice and dal separately.
- Soak the rice and urad dal separately in normal/bottled water for 6 to 8 hours. Add the fenugreek seeds to the dal.
PREPARATION OF THE IDLI BATTER AND STEAMING IDLIS:
- First grind the dal in a liquidizer using about ½ - ¾ cup of water. Use the soaking water first. Add more normal water if required.
- Pour the paste into a big bowl.
- Grind the rice using about ¾ - 1 cup of water. Use the soaking water first. Add more normal water if required.
- Pour into the bowl.
- Add salt and mix both the paste very well. The consistency of the batter should be like that of a pancake.
- Cover and keep in a warm place to ferment overnight or 12-16 hours. Fermentation time will depend on how warm the kitchen is.
- The fermented batter should be about double or triple in size.
- Grease the idli stand with oil. Put some water in a deep pan to boil. Put enough water so that the bottom tray of the idli stand does not touch the water.
- Pour a ladleful of batter into each idli mould.
- Put the stand into the pan with the water. Cover and steam for 10 minutes.
- Remove the stand. Let the idlis cool and then gently remove them using a spatula.
- Repeat with the remaining batter.
- This batter will make about 20 depending on the size of mould you use.
PREPARATION OF SAMBAR (LENTIL STEW):
- Wash and soak the tuvar dal in 2 to 2½ cups of water for half an hour.
- Put the dal along with the water into a pressure cooker.
- Add ½ tsp turmeric powder and ¼ tsp fenugreek seeds. Cover and let the dal cook over medium heat for 3 whistles.
- Prepare the vegetables. Chop them into chunks.
- Heat oil in a deep pan.
- Add mustard, cumin and fenugreek seeds. Add urad dal and stir fry for a few seconds.
- Add curry leaves and asafetida if you are using any. Stir fry for a 2-3 seconds.
- Add chopped onion. Stir fry till the onion is soft.
- Add the tomato puree. Cook till it becomes hot.
- Add the prepared vegetables, salt, ginger and chilli paste.
- Add the cooked dal with 6 cups of water in the pan.
- Allow the dal with the vegetables to simmer over medium to low heat till the vegetables are cooked.
- Add sambar powder, red chilli powder, jaggery and tamarind paste.
- Simmer for 5 minutes.
PREPARATION OF THE SAMBAR TEMPERING:
- Heat oil in a small pan over medium heat.
- Add mustard and cumin seeds.
- Add curry leaves and stir fry for a few seconds.
- Add dry red chilis. Mix.
- Pour the tempering over the ready sambar or stew.
- Garnish with chopped coriander.
PREPARATION OF THE CHUTNEY:
- Put all the ingredients for the chutney into a liquidizer or blender jug. Blend to a slightly coarse paste.
- Take out the chutney into a serving bowl.
PREPARATION OF THE CHUTNEY TEMPERING:
- Heat the oil in a small pan. Add the tempering ingredients and immediately pour it over the chutney.
- Mix well.
TO SERVE:
- Put 2-3 idlis into deep dish. Add the sambhar on top. Add chutney onto each idli and serve.
Notes
If the batter is too thick the idlis will be tough, if its too watery they will not fluff up. So get the consistency right. Thick pouring consistency.
Can freeze the batter to make more idlis, dosas, uttapas, white dokhras.
Adjust spices and salt according to your taste.
Some sambars have a bit of gur some don't. Its your choice. I prefer a bit of gur.
If your family loves idlis, its best to invest in an idli maker.
If you do not have an idli stand, put the batter in small steel bowls or silicon muffin cups and steam. Remember to grease them.
If the sambar becomes too thick, just add a bit of water.
I have added mint in the chutney as most restaurants in Bangalore make the chutney with it. If you want, you can use only coriander.
Can freeze the batter to make more idlis, dosas, uttapas, white dokhras.
Adjust spices and salt according to your taste.
Some sambars have a bit of gur some don't. Its your choice. I prefer a bit of gur.
If your family loves idlis, its best to invest in an idli maker.
If you do not have an idli stand, put the batter in small steel bowls or silicon muffin cups and steam. Remember to grease them.
If the sambar becomes too thick, just add a bit of water.
I have added mint in the chutney as most restaurants in Bangalore make the chutney with it. If you want, you can use only coriander.