Being one of the most popular dish in South India as morning breakfast, where an idli is made up of rice cake usually served with sambhar and coconut chutney.
Ingredients for idli batter
- regular rice: 2 cup
- split black gram: 1 cup
- fenugreek seeds: 1 tablespoon
- baking soda: 1 teaspoon
- water as required
Ingredients for sambhar and tempering
- lentil gram: 1 cup
- oil: 5 tablespoon
- cumin seeds: 2 tablespoon
- mustard seeds: 1 tablespoon
- fenugreek seeds: 1 tablespoon
- split black gram: 2 tablespoon
- clove: 2
- bey-leaf: 1
- green cardamom: 1
- asafoetida: 1 teaspoon
- coriander seeds: 1 tablespoon
- whole dry Kashmiri red chili: 10
- ginger: 1 inch chopped
- garlic: 8-10 chopped
- coconut: 1/2 cup chopped
- curry leaves: 10-12
- onion: 2 medium sizes chopped
- tomato: 2 medium sizes chopped
- drumstick: 1 cut it into 3-4 inches
- potato: 1 medium size chopped
- brinjal: 1 medium size chopped
- green chili: 2 chopped
- turmeric powder: 1 tablespoon
- red chili powder: 2 tablespoon
- salt to taste
- tamarind juice: 3 tablespoon
- jaggery: 1/2 small cup
- water as required
how to prepare Idli (popular dish in South India) batter
- Wash all the rice and split black gram in a separate bowl, and soak both of them in water, in a split black gram bowl add fenugreek seeds and keep aside for 8-10 hour,
- After that drain the water and grind the soaked rice and split black gram in a grinding jar and make a smooth batter with required water,
- take out the batter in a deep bowl and add both the batter in the same bowl and mix together well,
- cover the batter bowl with lid and leave this bowl in a warm corner or in a direct sunlight for fermentation to 6-7 hours.
how to prepare sambar
- soak the lentil gram in a bowl with 2 cups of water and keep aside,
- in a pan, heat the 3 tablespoons of oil on low flame and add cumin seeds, fenugreek seeds, coriander seeds, 1 tablespoon of a split black gram, clove, bay- leaf, green cardamom, asafoetida, 6 dry Kashmiri red chili, pilled ginger, garlic, chopped coconut and 7-8 curry leaves, saute for 3 minutes on low flame,
- add chopped onion, turmeric powder, red chili powder, and salt to taste, saute again for 2 minutes on medium flame,
- turn off the flame and keep this mixture aside for cooldown,
- after that grind, this mixture in a grinding jar and make a smooth paste,
- the sambhar paste is ready,
- now, in a pressure cooker heat 2 tablespoons of oil on medium flame and add chopped green chili and chopped potatoes, drumstick, tomatoes, brinjal and salt to taste, saute all veggies for a minute,
- add the sambhar paste that we made and mix all well for 2-3 minutes,
- add soaked lentil split gram and add 4 cups of water mix nicely and cover it with cooker lid and boil for 15 minutes until becoming 2 whistles,
- after that turn the flame on low and open the lid and keep stirring, boil for a minute,
- add tamarind juice and jaggery, mix again well.
preparation for tempering
- heat a small tempering pan on medium flame and add 3 tablespoons of oil, add mustard seeds, fenugreek seeds 1 tablespoon of a split black gram, curry leaves, dry Kashmiri red chili finely chopped onion and garlic,
- turn the flame low and mix this all nice and spread it to the prepared sambhar,
- mix all and cook for 2 minutes, till sambhar becomes little thick and add some chopped coriander leaves,
- so, the sambhar for idle is ready.
how to prepare idli
- now, our batter is ferment properly so its ready for make idli,
- add salt to taste, baking soda and add little water as per requirement and mix the batter well,
- the batter should not be too thick or nor too thin,
- grease the idli stand with oil and pour around 1 to 2 tablespoon of idli batter, do not fill too much,
- place this idli stand in idli cooker with steaming water and cover the idli cooker, cook it on medium flame around 12-15 minutes,
- after that take out the idli stand from cooker, keep aside for cooldown,
- when idlis have become cool, take them out from the idli mold,
- serve with hot sambhar and peanut chutney.
