Mini Idli with Sambar

Ingredients For Making Onion Sambar

1. In a pressure cooker, place a vessel with thuar dal and turmeric powder. Add sufficient water in the vessel and in the pressure cooker. Cook for 3 whistles. Keep aside.
2. Fry onions in oil until transparent. Keep aside.
3. In a frying pan, heat oil. Fry besan dal, coriander seeds, dry red chilly and asafoetida until golden brown.
4. Grind smoothly the fried ingredients with coconut and sufficient water. Keep aside.
5. In a saucepan, add tamarind water, sambar powder, salt, turmeric powder, fried onions and tomato. Cook until onions are cooked and the raw sambar powder smell disappears.
6. Add cooked thuar dal, the grounded mixture, curry leaves and coriander leaves. Keep aside.
7. In a frying pan, heat oil. Add mustard seeds, fenugreek and dry red chilly. Fry until the mustard seeds start spluttering and fenugreek becomes golden. Add this seasoning to the sambar.
8. Serve with rice or have as an accompaniment to idli or dosa.

1. Soak dal and rice separately for 3 hours.
2. Grind dal till smooth and frothy.
3. Grind rice coarsely.
4. Mix ground dal & rice with salt. Keep aside to ferment for 15 hours.
5. Pour the batter into greased mini idli plates. Steam for 7 to 8 minutes in idli or pressure cooker.
6. In a bowl, add idlis. Pour sambar on top of the idli to cover.
7. Pour melted ghee.
8. Garnish with coriander leaves.