Idli Sambhar & Chutney
Idli Sambhar & Chutney is a breakfast combo popular in southern parts of India where fermented rice batter is steamed in special molds and then served with lentil curry and chutneys.
Ingredients
For Idli:
- 3 cups Idli rice / parboiled rice / any short grain rice
- 1 cup urad dal split black gram
- ¼ tsp fenugreek seeds
- 1 cup cooked rice OR 3/4 cup beaten rice
- Water for grinding
For Sambar: Cook all in a pressure cooker
- ½ cup toor dal ~pigeon pea lentil washed
- 1 medium onion roughly chopped
- 1 medium tomato chopped
- 2 green chili chopped
- 5 to 6 curry leaves
- ¼ tsp turmeric powder or less
- 2 tbsp oil
- Salt
Other Ingredients Sambar:
- 3 to 4 tbsp of sambar powder any brand
- ½ cup tamarind soaked water
- 2 drumsticks boiled optional
- 1 small potato cut in cubes & boiled
- 1 carrot cut into small pieces & boiled
- Any other veggies of your choice.
- 3 to 4 tbsp grated jaggery optional
- ½ cup chopped coriander leaves
Instructions
To prepare Idlis:
- Wash idli rice well and soak separately. Wash urad dal and soak separately. Add 1/4 tsp of fenugreek seeds (methi seeds) into the soaked urad dal. Soak for at least 4 hours.
- Place the soaked urad dal into the mixer jar and grind with little water. While grinding, the urad dal has to become fine, creamy and fluffy. The consistency should be like a very thick milkshake.
- Remove the batter into a large bowl.
- Then add soaked rice and cooked rice to the grinding jar and grind in batches with little water as needed. This time the paste should not be very smooth. Grind till you can feel the rice as fine a rava. Pour the batter into the urad dal batter. Mix well till both the batters combine very well with each other.
- Keep the batter covered in a warm place to ferment overnight.
- If the batter looks bubbly and slightly risen indicates that it is well fermented.
- Stir the batter well and add 1 tsp salt and 1/4 tsp of baking soda (mixed with 1 tbsp water). Again mix well and keep aside for 5 to 10 minutes. Till then you can keep your steamer ready.
- Grease the idli molds with butter and pour the batter into the molds.
- Place the molds in the hot steamer and steam for 7 to 10 minutes.
- Remove from the steamer, let it cool for sometime. Remove Idlis from the mold and serve hot with Sambar & Chutney.
For Sambar:
- Once the dal is cooked in a pressure cooker, open the lid and mash slightly. Add all the cooked vegetables of your choice.
- Place it on heat and cook.
- Add sambar powder, tamarind juice, and jaggery. Check salt and sourness and adjust accordingly.
- Bring to a slow boil and finally add chopped coriander.
- Serve hot with Idlis.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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