IDLI SAMBAR RECIPE l HOTEL LIKE TASTY l

 

IDLI SAMBAR RECIPE

Idli sambar is a traditional South Indian dish, made from steamed, salted rice and lentil cakes, served with a delicious lentil-based stew. People often cook a lot of South Indian food at home. People like to eat Idli, Vada and Dosa for breakfast or dinner.Food is very tasty as well as healthy. In which sambar is the most special. Idli is very soft, it is served with different spices along with sambar and chutney, which gives a different taste to the food.

 

FOR IDLI:

• White urad dal - 1 cup
• Idli rice - 2 cups
• Fenugreek 1/4 tsp.
• Poha - 1/4 cup.
• Baking soda - ¼ tsp
• salt to taste

Ingredients for hotel like sambar:

For the Sambar Masala Paste:

• Refined oil/coconut oil 2 tbsp
• a small piece of asafoetida
• Mustard seeds 1 tsp
•  1 tsp cumin
•  1 tbsp urad dal
•  1 tbsp chana dal
•  1 tsp black pepper
• Fenugreek seeds 1 tsp
• Coriander seeds 2 tbsp
• Curry leaves 12-14 nos.
• Kashmiri red chili 10-12 nos.
• Fresh Coconut 1/4 cup (grated)
• Garlic 2-3 cloves
• Ginger
• shallots 4 nos
• Green chilies 1-2 nos (only if you want it spicy)
• Arhar Dal 1/3 cup (washed and soaked well)
• Turmeric powder 1/4 tsp
• a pinch of salt
• oil 1 tbsp
• Mustard seeds ½ tsp
• Cumin ½ tsp
• Onion 2 medium size (grated)
• Tomato 2 medium size (grated)
• Turmeric powder 1 tsp
• Kashmiri red chili powder 1 tsp

Method of making idli paste:-

• Soak rice and poha together overnight.
• Wash and soak lentils and fenugreek overnight, don't throw the water in the morning, this water will be used when the lentils and rice are ground.
• Wash the rice in the morning, grind it separately in the mixie, until it becomes smooth, then PCA, while grinding, use water with lentils.
• Mix the dal and rice paste well, now add salt to the paste.
• Now cover it and keep it aside, so that it can be kept in it for 8-9 hours throughout the day so that the yeast rises, yeast rises better in hot weather.

Tip:-

• Your paste will be ready by night, if not then give more time to leaven.
• Always keep the batter in a big utensil as it doubles when fermented.
• When the yeast rises, you can make idli, dosa from it.

Coconut Chutney Recipe

To make coconut chutney, we will put half a cup of coconut in a grinder along with 1 small piece of ginger, 2 whole green chilies, roasted gram dal as well as 1 teaspoon of tamarind water and salt as per taste and add some water to it. Will grind |Now we will make the tempering of the chutney, for this we will put a pan on the gas, add 1 table spoon of oil and let it heat up.

As soon as our oil becomes hot, now we will put 1 tablespoon mustard seeds in it as well as 1 tablespoon mustard seeds and cook them well.

As soon as it is cooked, now we will put 2 dry red chilies and curry leaves in it and cook it a little.

When it is cooked, now we will turn off the gas and pour our prepared tempering over the coconut paste and stir it well with the help of a spoon. Our coconut chutney is ready in no time.

Now we will take an idli stand and take oil well in it and put quail in it.We have to fill the idli maker only half way with idli batter because our idli will puff up a lot.Now we will put water in the idli steamer and let it heat, as soon as steam starts coming from the steamer, now we will put our idli stand in it and close the lid. (Keep in mind that the stand of idli should not touch it if it is above the water, so for this put some water in the steamer after checking that it is not touching the base of idli.

Now we will cook it on medium flame for 15 minutes and after opening the steamer, take out the idli stand and keep it in a plate.

Our idli is ready in no time.

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