Ghee idly $ Mini idly

Ghee idly ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Sambar ingredients:

1. Toor dal - 1 cup
2. Sambar onions (shallots) - 1/2 cup
3. Tomato - 1
4. Tamarind - small gooseberry size
5. Turmeric powder - 1/4 tsp
6. Oii - 1/2 tbsp
7. Salt - to taste
8. Coriander leaves - few, for garnishing

Sambar powder ingredients:

1. Dry red chillies - 3-4
2. Coriander seeds - 1/2 tbsp
3. Fenugreek seeds - 1/4 tsp

Seasoning ingredients:

1. Mustard seeds - 1/2 tsp
2. Curry leaves - few
3. Asafoetida - a pinch

Ghee idly with sambar preparation:

Idly preparation:

  • Soak the rice and dal separately for 8 hours.
  • Mix fenugreek with dal.
  • First grind dal and then grind rice smoothly.
  • Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.
  • Then lightly mix the fluffed batter gently.
  • Now add a pinch of baking soda and little amount of water.
  • Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.
  • Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.
  • Now dip spoon in cold water and run it around the idles in the mould and flip them out using a spoon and keep aside.

Sambar preparation:

  • Take a pan and heat with 1/4 tbsp of oil.
  • Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.
  • Remove from heat and allow them to cool for some time.
  • Then make a powder and keep aside.
  • Soak the sambar onions in water for 1 or 2 hrs.
  • Remove the outer layer of the skin and keep aside.
  • Wash the dal and keep aside.
  • Chop the tomatoes and clean the tamarind.
  • Take a pressure cooker and add the toor dal, chopped tomatoes, sambar onions, tamarind, turmeric powder and required quantity of water.
  • Pressure cook till the dal become soft.
  • Remove from heat and allow to cool for sometime.
  • After some time remove the pressure cooker lid and separately take out the shallots and mash the the cooked dal.
  • Then heat a pan with remaining oil and add mustard seeds.
  • When they start to crackle add curry leaves and asafoetida.
  • Now pour the mashed dal, shallots and little quantity of water.
  • Cook on low flame for 5 mins.Then add the sambar powder and required amout of salt.
  • Mix will and again cook for another 10 mins (In-between stir well. so that they don't burn).
  • Finally garnish with coriander leaves and remove from heat.
  • Now your tasty sambar for idly is ready to serve.
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