Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Idli-sambar. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Idli-sambar Recipe. Idli sambar recipe - This super quick idli sambar is the best you can make at home to serve with your tiffins like idli, vada Idli sambar recipe made with dal, quick cook veggies, spices and herbs..idli sambar recipe. it includes sambar variations like udupi sambar, aloo baingan, hotel style sambar for rice, radish sambar, drumstick sambar, okra sambar and gobi sambar. in addition, do not forget. with idli rava. idli rava option hastens the idli preparation and also yields soft and spongy idli for idli recipes are incomplete without chutney or sambar, and ideally, most of them crave for idli sambar. Idli Sambar recipe with step by step photos and video.
You can cook Idli-sambar using 23 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Idli-sambar
Make ready of For idli-.
Take 250 g of suji/ semolina.
Take 1/2 ltr of buttermilk.
Take to taste of Salt.
You need as needed of Water.
Prepare 1 tsp of baking soda.
It’s of For sambar-.
You need 1/2 cup of split pigeon peas.
It’s 2 tbsp of oil.
Take 1 of finely chopped onion.
It’s 1 of finely chopped tomato.
Prepare 1 bowl of chopped mix veg(brinjal, french beans, drumstick, potato, Carrot).
It’s 1/2 of mustard seeds.
Take 1/4 tsp of asafoetida.
Make ready 1/2 tsp of cumin seeds.
You need 5-7 of curry leaves.
Prepare 1-2 of dry red chilli.
Make ready 1 tbsp of sambar masala powder.
You need to taste of Salt.
Take 1/4 tsp of Turmeric powder.
You need as needed of Finely chopped coriander leaves.
Take as needed of Water.
You need 1/2 tsp of red chilli powder.
Attimes I love to dunk the idlis in sambar and enjoy my sambar idli that is my preference only now.To make idli sambar or tiffin sambar recipe usually moong dal is used.Here I have used a combination of toor dal and moong dal.The quantity of dal used should be lesser than regular sambar so that the.
Idli-sambar instructions
Put all idli ingredients in a bowl and mix it well and make a smooth batter and keep aside for 10-15 minutes. After 15 minutes when the mixture gets thick then add little water in it and mix it well and add baking soda in it and mix it well. Now put 2 glass of water in idli cooker and preheat the idli cooker and grease the idli stand with oil and spread the idli batter on it and steam it for 7-10 minutes. When the idli get cool down then take out them..
Firstly soak dal for 1/2 hour and after 1/2 hour put the dal and all vegetables boil in a cooker and add water, turmeric powder, salt in it and close the cooker lid. Cook over medium flame for 2-3 whistles and turn off the gas and allow it to stand until pressure comes down naturally and mash the dal with the help of a spatula/blender..
Heat oil in a kadai and add mustard seeds, asafoetida and cumin seeds in it. When they start to splutter then add curry leaves, dry red chilli and saute it for few seconds. Add chopped onion and saute it until onion turns light brown and add tamarind pulp and cook it for few minutes..
Add chopped tomato and add turmeric powder, red chilli powder and saute it for few minutes. When the tomato turns soft then add sambar masala powder in it. Stir and cook for a minute. Add boiled vegetables and mashed dal, water and salt and mix it well and cook it for 7-8 minutes..
Add coriander leaves and mix it well and turn off the flame..
Your sambar is ready to serve..
Prepared with fresh ground sambar masala and toor dal.Already I have a Tiffin sambar recipe.Idli Sambar is an unbeatable combo, I love to eat idli with both sambar and coconut chutney.
Idli sambar is not only popular in India but throughout the world.This amazing recipe is native to South India Idli is steamed and is high in protein and so is sambar, the concoction of lentils and veggies.Idli sambar are almost inseparable members on a traditional South Indian platter.Idlies are steamed cakes made of fermented rice-and-lentil batter.The first menu item in any South Indian restaurant is.
