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My Favorite Idli – Sambar

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On the auspicious occasion of Gudi Padva commonly known as Ugadi in South India, I decided to cook Idli – Sambar for breakfast. My hubby was travelling from Goa to Bangalore and I thought of surprising him with this delicious breakfast. When he came home, I knew he was tired travelling the whole night. On asking him, he denied and said that he does not feel tired travelling in AC train. I asked him to freshen up and to come for breakfast.
Yo! He was surprised to see what I had prepared for breakfast. As usual he did appreciate me for what I prepared for him. I also make these healthier green moong and vegetable idlis.

Recipe for Idli

Ingredients:

1 cup rice
1/4 cup urad dal / black gram dal
1/4 tsp baking soda
1 tablespoon salt

Procedure:
Soak rice and urad dal for 6-8 hrs.
Mix and grind coarsely.
Add soda and leave it for 4-6 hrs for fermentation.
Add salt and mix properly.
In a Idli cooker, properly grease the idli tray with ghee and put in required quantity of idli batter.
Let it get steamed for 20 Min’s. Do not open the cooker immediately.
Open after 10 Min’s. Carefully take off the idli’s and serve hot with chutney and sambar.

And now comes the tasty Sambar

Recipe for Sambar


Ingredients:
1/2 cup toor dal
1 onion
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
2 tomatoes
2 tablespoons tamarind paste
1 inch jaggery cube
10 curry leaves
1 green chilli
1/2 cup chopped carrots
1/2 cup chopped okra
1/2 cup chopped beetroot
1/2 cup beans
2 tablespoon shakti sambar powder
Salt to taste

Procedure:
Pressure cook the dal with 2 cups water.
In a kadai, heat oil and put mustard seeds. When they splutter put in jeera seeds.
Add asafoetida and curry leaves.
Cut onions straight.
Now fry onions.
Once they turn brown add tomatoes and fry.
Add to this all the chopped veges.
Add 1 cup water and let it boil for 10-15 Min’s.

Now mix the dal and sambar powder.
Stir properly.
Mix tamarind paste and jaggery and let it boil for 15 more Min’s.
Add salt to taste.
Garnish with chopped coriander leaves.

Serve with hot idli’s.

Believe me, the idli’s turned to be very fluffy and the sambar was just perfect.

Doesn’t it make a perfect healthy breakfast? You can serve the sambar with palak idlis or rawa idlis.

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Reader Interactions

Comments

  8. Treat and Trick

    Perfect and delicious combo of soft idli and sambar! Did you use regular or instant yeast?

    Reply

  9. Sonia

    Raksha, the idli sambhar is looking so inviting, i cudnt resist myself swiping few frm ur space. Gud to knw that u have learnt mastery over ragi pudding, there is so much to leran even at home, isnt'it… !

    Reply

  19. Samira

    Hi Raksha… First time here.. Saw ur lovely comment on my blog. Thanks for that. You have a lovely space dear. Loved the quilt u've kept idli sambhar on… Good work.. God bless u..

    Reply

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