|Ingredients for Idli:-
1 cup black gram (urad dal)
2 cups idli rave
Salt to taste
Oil for seasoning
|Ingredients for Sambar:-
1 cup toor dal
2 tomatoes, chopped
1 onions, chopped
1/4 cup grated coconut
1/2 tsp. turmeric
1 tsp. tamarind juice
1/2 tsp. jaggery /sugar
1 tbsp. Sambar Powder
1 spring curry leaves
1 tbsp. chopped, coriander
Salt to taste
1 tsp. oil
1/2 tsp.mustard seeds
1/2 tsp. cumin seeds
Asafoetida a pinch
|Method for Idli:
Soak the black gram for 5 hours.
Grind smoothly by adding little water and
keep aside. (batter should be thick)
Wash idli rave in warm water and strain,
mix idli rave and ground paste. Add salt
and mix well.
Cover the lid and keep this mixture for whole
night. Next day beat the batter well.
Grease idli plates with oil and pour the
batter. Repeat it with all the idli plates.
Place this idli stand in a pressure cooker
and steam cook for 12-14 minutes,
putting vent in a medium flame.
Serve hot with sambar/chutney.
Cook toor dal in a pressure cooker
well. Keep aside.
Grind grated coconut, sambar powder and little
water to a fine paste.
In a saucepan, add mashed dal, water, tomatoes,
onions and bring it to boil.
Untill the onions,
tomatoes become soft.
Add curry leaves, salt, turmeric,
tamarind juice and ground paste.
Bring it to the boil for 10-12 minutes, until the sambar thickens.
Remove form the heat.
Heat oil in a pan, add seasonings,
starts to split add asafoetida and pour it over the hot sambar.
Garnish with chopped coriander
Serve hot with idli/dosa/rice.