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Idli Sambar Recipe; How to make Idli Sambar

 Ingredients for sambar

Tuvar daal(arhar daal)  2 tbsp
Bottle gaud                   15 small piece
Pumpkin                       15 small piece
Carrot                           1 small piece
Tomato                         1
Drum stick                   1
Green chilli                  2
Ginger(grated)             1 tbsp
Turmeric powder         1/2 tbsp
Salt to taste
Sambar masala            2 tbsp
Kashmiri red chilli      1/2 tbsp
Corindar leaves           2 tbsp
Teomarind pulp(imli)  2 tbsp

For tadka

Oil                                 1 tsp
Mustard seeds               1/2 tbsp
Fenugreek seeds           1/4 tbsp
Aspoeitida                    1/2 pinch
Curry leaves                 10-12
Red chilli                      2
Kashmiri red chilli        1 pich

Ingredients for idli batter

Rice                                   3 cup
(Black gram) urad daal     1 cup
Methi dana                        2 tbsp

How to prepare as instand sambar

1.) Wash and soak 2 tbsp of arhar daal. Pigeon pea in look warm water for 20-25 minutes.

2.) Chop bottle gourd, pumpkin, 1 tomato, carrot and 2 green chillies into bit size take a drum stick and cut in into 1 or1.5 inch pieces.

3.) Take 1 tbsp of  tamarind pulp(imli) and soak it in 1/2 cup of warm water for 30 minutes at.

4.) After 30 minutes, add soaked daal and 1 tbsp of water to the mixer and grind the daal coarsely.

5.) Add coarsely groud daal 1.5 cup of water chopped vegetables, 1/4 tbsp of turmeric powder, salt to taste in the cooker.

6.) Cook the samber for whistle.

7.) Mash the imli and filter out the pulp using the strainer.

8.) After a whistle cook the sambar over low heat for 2 minutes. Once cooked take the sambar out on a plate.

9.) Add 1 more cup of water,1/2 tbsp of red chilli powder, 1tbsp of sambar masala, 1tbsp of grated ginger, some chopped coriandaer, 2 tbsp of tamarind pulp to the sambar and cook it for 3-4 minutes.

10.) Take the sambar out in a bowl and heat 1 tbsp of oil in the tadka pan,

11.) Add 1/2 tbsp mustard seeds, 1/4 tbsp fenugreek seeds, 1/2 pich hing, 10-12 curry leaves, 2 red chillies, 1pinch red chilli powder to the oil and mix well.

12.) Mix tadka to the sambar and instant sambar is ready to be served.


Idli batter

This is special rice that is to be used for the idli dosa batter. The rice are little thick and small in size. They or know as bainduni rice. You can take any kind og rice, but this rice makes the idli taste delicious.

First wash the black gram and rice properly. The water should be double the quantity of gram and rice . Now soak them in water for 4-5 hour . Along with black gram soak the fenugreek seeds as well. After soaking the black gram and rice will appear. Remove the extra water from the rice. 

Now we will grind them for the batter. first we will grind black gram in a grinder. Add water to it as we have to make a past. add some more water as the paste is to be thin. once the pulsis ground add the paste to bowl. Grind the remaining black gram in similar way grind the rice finely. You dont have to prepare a very thin paste of rice. 

Add water to this as well and grind. Add the groud rice in the same bowl. Now mix the paste of rice and black gram together . Now mix the paste of rice and black gram together(  the batter for idli dosa is the same but if we want to prepare a proper batter then grind the rice a little more).

We have used 2 cup of water grind both black gram and rice. The batter should not be too dilute. The consistency can be checked by letting. It fall in this way if the batter is to dilute then. It well not fermant properly prepare a thick batter. Similar to the batter for pakodas.

Add water if you feel the batter is thick. We have mixed the rice and daal properly. Now cover the bowl and keep it in a warm place. (In summers the batter takes 12-14 hours to format. but in winter it well take 20-24 hours to be formanted. Keep the batter in almirah and let it ferment. You can also heat the oven for 1-2 minutes and put the bowl inside. The heat the batter will soon become fluffy)

We will keep the batter for 20 hours and it format. We have keep the batter in a  almirah in a bowl of hot water. Next to it the temperature will increase and over batter will format in 20 hours. It is now quite fluffy . Mix it well before finaly inaking the idli or dosa.

(Store the batter in the refrigerator and use for a about 4-5 days) 

How to make idli

Put water in idli pot for boiling(1 glass of water) cover the pot and let the water boiled on heigh flame. Add salt into the batter. Mix it well grease the idli tray with oil put on one ladle of batter in each tray. Like this pic.


Reduce the flame to low put the stand inside the idli pot. Cover the pot and let it cook for 12-15 minutes to medium flame. Check it with toothpick turn of the flame. Take out the idli tray carefuly. Let it cool down a bit  gently take it out the idli with knife remove all. The idli pieces in the same way . Idli is ready serve it with sambar 


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