Mini Idli and tiffin Sambar

 

Idli and sambar is a most popular traditional and healthy South Indian breakfast item.Idli is made from a fermenter batter using rice and urad dal. Sambar is vegetable curry made using dal, veggies and basic curry powders.Together they make a perfect and tasty combination.
     

IDLI
                        

Ingredients

• Idli Rice - 2 cups
• Urad Dal - 1 cup
• Cooked Rice - 1/4 cup 
• Fenugreek seeds - 1/2 tsp
• Salt - To taste
• Water (As needed to grind)

Method

1. Soak Urad dal and Idli rice separately for minimum of 6-8 hrs.  Add  the fenugreek seeds along with urad dal while soaking. 
2. In a wet grinder grind urad dal by adding  very little amount of water at a time until it becomes smooth and fluffy batter. Do not add too much water as  the batter will become loose and won't rise up well. 
3. Transfer it into a wide mouthed bowl.
4.  In the same grinder add rice in two batches along with cooked rice till u get a smooth batter.
5.  Transfer it to the same bowl where u have poured the urad dal batter and mix well with hands. It speeds up the process of fermentation.
6.  Keep the batter undisturbed for at least 8-10 hrs.
7.  After fermentation the batter will rise up well. At this stage add required  amount salt.
8. Grease the " mini idli thattu "with some oil. Add 1 heaped spoon of batter to it.
9. Add enough water in idli cooker.You can also use normal pressure cooker for steaming idlis. Make sure the idli mold fit inside and you are able to close the lid well.
10. Steam the idli for 8 -10 mins.
11. Remove the idli thattu from steamer immediately. Allow it to cool for few mins.
12. Using a wet spoon take out the cooked idlis from the molds.
13. Serve hot with chutney, sambar or chutney powder .

Notes

1. Do not add too much water while grinding the batter.Add water little at a time so the batter would be nice and fluffy. The more time you grind the more soft idlis would be .
2. The right consistency of urad dal batter can be checked by  putting 1 drop of it in cold water.If it doesn't sink down and rise up immediately,that is the right consistency. 
3. You can also add soaked white aval(poha) instead of cooked rice while grinding.
4. The fermentation time depends on the climate. Batter will ferment easily on warm areas and will take time on cold regions. So increase the fermentation time according to the place where you live.(It can take even up to 20 hrs). If you are living in cold regions you can place the batter in an oven which is preheated at 200F for 5 mins and turned off.
5.  Place the batter in a large wide mouthed bowl as there should be enough space for the batter to rise. The final batter should neither be too thick or too thin and should be risen well for making soft idlis.
6. You can add cold water for grinding as the batter won't get heated up easily while grinding. The batter for idlis should be slightly thicker than that of dosa.
7. You can easily take off the idlis from the molds by using a wet spoon. Each time you scoop out the idlis,  dip the spoon in a glass of water. It helps in easy de-molding and you can get "perfectly shaped" idlis.

                                                     

                                                        Sambar

Ingredients

• Toor dal (Peas parippu or split pigeon peas) - 1/2 cup
• Diced vegetables  -1 cup (pumpkin, winter melon, carrot, brinjal, drumstick) cut in cubes
• Pearl onion - 10 nos
• Ladys finger - 2 nos cubed
• Tomato -1 small diced
• Green chilli - 2 slit
• Tamarind-  a small gooseberry size
• Jaggery -1 tsp
• Asafoetida - a small piece
• Turmeric Powder -1/2 tsp
• Red chilli powder - 11/2 tsp
• Coriander powder - 2 tsp
• Coriander leaves -a few
• Fenugreek seeds- 1/2 tsp
• Coriander leaves
• Curry leaves
• Water - as needed
• Salt as needed

To Splutter

• Mustard Seeds -  1/4 tsp
• Urad dal - 2 tbsp
• Jeera/Cumin seeds - 1 pinch (optional)
• Dried Red chilli -2
• Curry Leaves - few
• Asafoetida/Hing - 1 pinch
• Fenugreek powder - 1/2 tsp

Method for making sambar

1. In a pressure cooker, add  toor dal, water, salt ,1/4 tsp turmeric powder . Cook for 3 whistles(until done).
2. In a vessel add 1 tbsp coconut oil.Splutter fenugreek seeds and saute curry leaves , green chilli and pearl onions.
3. Soak a gooseberry size tamarind in 3 cups of water.Drain and keep aside.
4. Pour the tamarind water to the sauted onion along with 1/4 tsp turmeric powder.
5. Now add veggies along with hing and jaggery.
6. Cover and cook till veggies are cooked.
7. Now add chilli, turmeric and coriander powders  and bring to boil.
8. Add cooked dal along with cubed ladys finger and tomatoes.
9. Add extra boiling water if required.
10. In a heated pan, add oil . Splutter the ingredients  given in the list "to splutter".
11. Pour it over the sambar.
12. Add freshly chopped coriander leaves.
13. Serve hot with idli, dosa or rice