It is a very popular South Indian Breakfast.
WHAT YOU NEED:
Udad dal 1 cup
Raw rice 1 1/2 cups
Boiled rice 1 cup
Salt to taste
HOW TO MAKE :
Wash and soak udad dal and rice separately for 5 to 6 hours.
Grind Udad dal to a very fine texture for half an hour, adding little water at a time. If you grind udad dal more it raises very well the next day. Transfer this batter in a vessel.
Then grind rice adding very little water to rava consistency. Do not add more water while grinding. The batter should be thick and should be pouring consistency. Transfer this batter to the same vessel.
Before going to bed add salt and do not mix. Keep it overnight to ferment.
On the next morning check the batter, it must have raised well. Mix the batter with ladle .
Heat the steamer/ pedavan or cooker with enough water in it.
When the water is boiling pour a ladle full batter in the greased idli bowls and place them in the steamer/pedavan. Close the lid.
Reduce the heat and steam the idlis for 20 to 25 minutes.
When cool remove idlis from the bowl.
FOR THE SAMBAR:
WHAT YOU NEED:
Tur dal 3/4 cup
Baby onions 20-25
Tomato 1
Tamarind paste 2 tsp
Turmeric powder 1/4 tsp
Sambar powder 2 tbsp ( check the sambar powder recipe in my blog)
Salt to taste
Mustard seeds 1 tsp
Curry leaves 1 sprig
Coriander leaves, chopped 1 tsp
HOW TO MAKE:
Wash tur dal and soak for 15 minutes. Boil tur dal in cooker for 15 minutes.
Make the dal smooth with butter milk stirrer.
In a small kadahi fry baby onions in ghee till they change the color.
In a vessel cook tomato pieces and fried onions with little water.
Add turmeric powder and tamarind paste.
Then add cooked dal, sambar powder and salt. Stir well, add water to make it a right consistency.
Allow it to boil for few minutes.
Heat a tsp oil in a small pan. Add mustard seeds and curry leaves to it. Pour this seasoning on the sambar.
Decorate it with chopped coriander leaves.
Serve idlis with chutney and sambar...
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| IDLI SAMBAR |
WHAT YOU NEED:
Udad dal 1 cup
Raw rice 1 1/2 cups
Boiled rice 1 cup
Salt to taste
 |
| IDLI AND SAMBAR, SOUTH INDIAN BREAKFAST... |
HOW TO MAKE :
Wash and soak udad dal and rice separately for 5 to 6 hours.
Grind Udad dal to a very fine texture for half an hour, adding little water at a time. If you grind udad dal more it raises very well the next day. Transfer this batter in a vessel.
Then grind rice adding very little water to rava consistency. Do not add more water while grinding. The batter should be thick and should be pouring consistency. Transfer this batter to the same vessel.
Before going to bed add salt and do not mix. Keep it overnight to ferment.
On the next morning check the batter, it must have raised well. Mix the batter with ladle .
Heat the steamer/ pedavan or cooker with enough water in it.
When the water is boiling pour a ladle full batter in the greased idli bowls and place them in the steamer/pedavan. Close the lid.
Reduce the heat and steam the idlis for 20 to 25 minutes.
When cool remove idlis from the bowl.
FOR THE SAMBAR:
WHAT YOU NEED:
Tur dal 3/4 cup
Baby onions 20-25
Tomato 1
Tamarind paste 2 tsp
Turmeric powder 1/4 tsp
Sambar powder 2 tbsp ( check the sambar powder recipe in my blog)
Salt to taste
Mustard seeds 1 tsp
Curry leaves 1 sprig
Coriander leaves, chopped 1 tsp
HOW TO MAKE:
Wash tur dal and soak for 15 minutes. Boil tur dal in cooker for 15 minutes.
Make the dal smooth with butter milk stirrer.
In a small kadahi fry baby onions in ghee till they change the color.
In a vessel cook tomato pieces and fried onions with little water.
Add turmeric powder and tamarind paste.
Then add cooked dal, sambar powder and salt. Stir well, add water to make it a right consistency.
Allow it to boil for few minutes.
Heat a tsp oil in a small pan. Add mustard seeds and curry leaves to it. Pour this seasoning on the sambar.
Decorate it with chopped coriander leaves.
Serve idlis with chutney and sambar...
4 comments:
that looks so beautiful and perfectly done…
i m hungry looking at this...wish someone serves a dish like this to me first thing when i wake up tomorrow morning
thank u Samantha..:)
thank u Joe :)
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