Idli and Sambar


Aaaand I am back…missed blogging but my sis made up for it with all those yummy posts. Between moving and setting up home and catching up with friends there was hardly any time to blog!

The recipe that I have today quintessentially south Indian and a healthy one too. Idlis can be eaten at any time of the day, not just breakfast!

And back home it is considered the safest and nutritious foods to have when one is sick.

Recipe for idli :

Ingredients  : Serves 4

1 cup urad dal

1 and 1/2 cups idli rice or idli rava (available in all Indian grocery stores)

Wash the urad dal thoroughly and soak it for about 4-5 hours. If using idli rice, wash and soak that as well.

Grind the urad dal into a smooth paste with just enough water to get the paste moving in the blender. Set aside. If using rice, grind that as well to a smooth paste. Mix the urad dal and rice paste together.

If you are using idli rava, wash the rava in hot water. The water should be as hot as you can handle and NOT boiling. Squeeze all the water from the rava and mix it with urad dal batter.

Cover the batter and place it in a warm place for fermenting overnight. If it is winter or you live in a cold place, pre-heat the oven to around 200F and after about 15 minutes, place the batter in the oven. The oven should be warm enough to kick-start the fermentation but not so hot that it cooks the batter! The next day the batter would have risen to about 1/4 or 1/2 inch and it fluffy and airy. Add salt to taste and mix well.

Spray some cooking oil to each of the idli plate and put the batter to each cup or hollow of the idli plate. Steam this in a pressure cooker or a crock pot for about 10-12 minutes. A good way to test if the idli is done is put a knife through the idli and it should come out clean.

Serve hot with sambar and coconut chutney.

Recipe for sambar

1 cup Toor dal

1 large onion or 2 small ones chopped lengthwise.

2 tomatoes

2 tablespoons of shredded coconut

2 tablespoons of rasam powder

1 tablespoons jaggery

1 sprig curry leaves

1/2 cup coriander leaves

2 tablespoons tamarind pulp

Salt to taste

1 tablespoon oil

1 teaspoon mustard seeds

3 cups water.

Cook the toor dal in a pressure cooker. Bring the water to a boil in  and add the onions. Once cooked, add the rasam powder, jaggery and tamarind pulp. Let it boil for 10-12 mins. Grind the coconut to a smooth paste and add this to the pot. Next add the tomatoes, curry leaves and coriander leaves. Let it boil for about 5 minutes. Add salt to taste.

Temper the sambar with mustard seeds.

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