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Mini Idli with Sambar
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Ingredients For Making Onion Sambar
•
Thuar dal
- ½ cup
•
Turmeric powder
- ½ teaspoon
•
Onions (small)
- 1 cup
•
Tamarind (soaked & extracted)
- lime size
•
Sambar powder
- 1 teaspoon
•
Salt
- as required
•
Turmeric powder
- ½ teaspoon
•
Tomatoes
- 2
•
Curry leaves
- 2 sprigs
•
Coriander leaves
- a little
Ingredients For Grinding
•
Oil
- 2 teaspoons
•
Besan dal
- 1 teaspoon
•
Coriander seeds
- 1 tablespoon
•
Red chillies (dry)
- 2
•
Asafoetida
- ½ teaspoon
•
Coconut
- ¼ cup
•
Water
- as required
Ingredients For Seasoning
•
Oil
- 2 teaspoons
•
Mustard seeds
- ½ teaspoon
•
Fenugreek
- ¼ teaspoon
•
Red chillies (dry)
- 2
Method To Make 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.
Ingredients For Making Idli
•
Par boiled rice
- 3 cups
•
Urad dal
- 1 cup
•
Rock salt
- 3 teaspoons
•
Ghee
- 1 tablespoon
•
Coriander leaves
- a bunch
Method To Make Idli
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
.
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