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Tuesday, May 22, 2012

Idli and Sambhar

Today we had Idli and sambhar for breakfast. My sambhar is a quick one. I've used sambhar powder which we get in market. This makes it more easier to make. I love to temper it with cumin seeds, so have used cumin along with mustard seeds. 


For Idlis
You need
  • Urid dal - 1 cup 
  • Raw rice - 2 cups
  • Cooked rice - a handful
  • Salt to taste
Method
  • Soak Urid dal and raw rice in water separately for atleast 3 hours
  • Grind rice and dal separately. 
  • Add cooked rice to raw rice while grinding. 
  • Mix together the separately ground batters. Add salt to taste. 
  • Keep it overnight to ferment or for atleast 10-12 hrs.
  • Pour the batter in idli pathram and steam for 10-15 minutes.
Note: I use a mixie to grind dal and rice. So the above measures are for a mixie user. :)


Sambhar
You need
  • Toor dal - 1/2 cup
  • Water - 4 cups
  • Tomato - 2 medium sized
  • Onion - 1 diced into medium size
  • Potato - 1 diced
  • Carrot - 1 diced
  • Cucumber - 1 diced
  • Drumstick - 1 cut into small pieces
  • Sambhar powder - 3 tsp (we get nirapara sambhar powder here. I use that)
  • Kashmiri chilli powder - 1 tsp (Optional)
  • Asafoetida (hing) - 1/2 tsp
  • Coriander leaves - 1 bunch (I like lots in sambhar)
  • Tamarind juice - 1 tbsp  (from a gooseberry size tamarind ball) (Optional)
For tempering 
  • Oil as required
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Shallots - 3 sliced
  • Dry red chillies - 2


Method
  • Soak toor dal in water for 1 hour.
  • Put toor dal, diced onion, potato, carrot, tomato and cucumber in pressure cooker with 2 cups of water. Cook for 1 whistle and put the flame on low. Wait for 1 more whistle and switch off the flame. 
  • In a frying pan dry roast the sambhar powder and chilli powder (you can avoid if you don't want it spicy) for a minute. Switch off. 
  • When the pressure is relieved from the cooker, open it and add powders. Mix well
  • Add drumsticks and handbroken coriander leaves.
  • Add the remaining 2 cups of water. 
  • Check for the tanginess. If you want it more tangy add tamarind juice as required. (I usually don't use tamarind)
  • Add asafoetida and mix well. Put on the flame on low and let it simmer for 5-10 minutes.
  • Put a frying pan on flame.
  • Add oil.
  • When oil becomes hot add cumin seeds
  • When cumin seeds starts bursting you get a lovely aroma.
  • Add fenugreek seeds, sliced shallots and dry red chillies. 
  • When they become brown switch off and pour in sambhar which is simmering. 
  • Let is simmer for a minute. Switch off and serve with Idlis/dosas








16 comments:

  1. Super tempting idli and sambhar, perfectly made.

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  2. Idlis look very soft, and I love this healthy combo..

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  3. now i m hungry. idlis and dosas are the lightest one can have and its easy on my tummy hehe.. seriously i m hungry now and ur idlis look so white so soft mm cud just gobble it just like tht

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  4. so soft and white idlis!!!and delicious sambhar.what a meal..loved it:)

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  5. yummy idli sambhar.your idlis are looking super soft!

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  6. OMG..my mouth is watering seeing such yummy idlis and sambar..I did not bring the idli cooker and am really craving for the idlis.

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  7. lovely combo.....idli luks so soft n yummy

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  8. Perfectly made & looks tasty too!!

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  9. Soft,fluffy idlis with sambhar,yummy combo!!

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  10. Soft idlis and a delicious combo..

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  11. wow your idli looks really soft and sambar is so delicious

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  12. idly looks so soft n yummy, i usually add a handful of poha instead cooked rice...additon of cooked rice is also a nice idea..will try it next time!
    sambar sounds so delicious n a perfect match with hot soft idlys...great preparation!
    Spicy Treats

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  13. Yummy , Looks delicious

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  14. Very tempting and soft idlis, to pair with sambar

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  15. Nice and yummy..one of my favourite combo..

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  16. My all lime fav b'fast..." perfect looking idilis.

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