MINI IDLI SAMBHAR

Mini Idki Sambhar is one such recipe whereby the sambhar is drinkable,rich,flafourful and is of slightly thin consistency than the usual sambhar.People in Tamil Nady call it as 14 idli sambhar or ghee idli sambhar.Here in Karnataka it is called button idli and is served with sambhar.Whatever the name might be,it is a tasty and filling recipe which can fill your hungry tummy any time of the day.I kept the sambhar here,simple and just added veggies and sambhar powder.It is so flavourful that you can simply drink the sambhar and eat your idlis and enjoy every bit to the fullest.If you are planning to make it for the evening,you can make the idlis and sambhar in the morning itself and reheat it in the evening.So here goes today's recipe.Try out and let me know about how it turned out..

SUMMARY
Course:Breakfast
Cuisine:South Indian
Serves:2
Preparation Time:10 minutes
Cooking Time:20 minutes
Total Time:30 minutes

INGREDIENTS

• Idli Batter-1 cup
• Oil for smearing on idli Mould-1/2 tsp

FOR SAMBHAR

• Tamarind-a gooseberry shaped ball
• Sambhar Onions-10
• Tomato-1
• Cooked Tur dal-1/2 cup
• Sambhar Powder-2 tsp
• Salt-to taste
• Coriander Leaves-for garnishing

FOR TEMPERING

• Mustard-1/2 tsp
• Red Chilli-1
• Green Chilli-1
• Fenugreek Seeds/Methi-1/2 tsp
• Asafoetida-1/4 tsp
• Oil-1/2 tsp

FOR SERVING:

• Ghee-2tsp

HOW TO MAKE

• Mix idli batter well.Apply oil on small  idli mould and pour in the batter.

• Steam for 10 minutes and after 5 minutes remove the idlis and place them on a plate for later use.

• Soak tamarind in water.In a heavy bottomed vessel,add oil followed by mustard,methi,red chilli,green chilli and asafoetida.

• Add sambhar onion0s and tomato.Fry them well..

• Add sambhar powder and salt.Add tamarind extract.

• Pressure cook tur dal with little turmeric for 3 whistles and keep ready beforehand.Wait till the raw smell of the sambhar powder and tamaarind extract to go away.Add it to the boiling tamarind and vegetable mixture.

• Once the sambhar has thickened a bit switch off the flame and garnish with coriander leaves.Just before serving add dollops of ghee.

• Enjoy it hot as a breafast or for dinner too.

Notes

• You can add carrots and beans or even radish cut into small pieces alongwith onions and tomato.
• You can add add freshly roast and ground coriander seeds,channa dal and red chilles alongwith sambhar powder.
• Adding ghee enhances the taste.
• This will be a hit among kids.
• Serve always pipng hot.

Read How to Cook

SOYA IDLI/SOYA RECIPES

Recently my 30 soya recipes were published in Kunkumam Thozhi Magazine.I made many soya recipes and soya idli was one among them.I have never tried soya idli nor made them,only this was my first time.The source of the recipe was from the net and I was pleased with the outcome.It was surprisingly liked by all at home.Soya has many health benefits.Apart from being protein supplements,they prevent ostoeporosis.A great heart friendly product soya has also known to combat with cancer.I made a slight change by not keeping the batter bland.I added a few vegggies therby making it more colourful and healthy.See down below the recipe and let me know..

 

INGREDIENTS

Boiled Rice/Idli Rice	2 cups
Urad Dal	1/2 cup
Soya	1/4 cup
Salt	to taste
Corn Kernels	a few
Green Peas	a few
Carrot(grated)	1
Oil	1 tsp

HOW TO MAKE

• Soak rice,urad dal and soya seperately for 4 hrs.Grind urad dal and take aside.

• Put rice in the blender and grind.Add soya to the blender.

• Grind soya.Mix three batters well and add salt.Allow it to ferment.The next day it would have fermented well.

• Grease the idli mould with a bit of oil and add green peas,grated carrot and corn kernels.Pour batter on the moulds.Steam for 15 minutes.Take out.

• Enjoy with any chutney.I served with tomato onion chutney.

Notes

• You can add chopped green chillies to the batter,if you want it to be spicy.
• You can add any veggie of your choice.
• You can also temper with mustard and channa dal to the batter and make idlis.

Read How to Cook

SPONGE IDLI/HOW TO MAKE IDLI BATTER

I was so very much wanting to post this idli batter recipe as this is a very basic day to day ritual to prepare for breakfast.Idli batter is so versatile and forms a base for many tiffin recipes. Getting soft and sponge idlis is a fulfilling feeling when served for breakfast.The key is to get a make a good batter,soaking of rice and dal,grinding it to perfection and the correct fermenting period.The result will be rewarding though when your idli turns out soft and fluffy.As we all know idli is not only easy to make when you have the batter ready it is a healthy food for old,young and all people of all ages as it is steamed.If you get a good quality of urad dal in your town then half of your job is done.The used here is idli rice or boiled rice and the proceedure if followed correctly will yield you good soft idlis for sure.

INGREDIENTS

Boiled rice/Idli rice	4 cups
Urad dal	1 cup
Salt	as per taste
Water	for soaking and grinding

METHOD TO PREPARE THE BATTER

• Wash rinse and rice and urad dal 3-4 times and soak in sufficient water and soak for 4-5 hours.

 

 

• After 4-5 hours drain water and in the grinder first urad dal.Grind it into a smooth batter adding water  little by little.

 

 

• After urad dal batter is done,in the grinder now add rice.Grind until it is ground well.

 

 

• Once rice is properly done take it out slowly.Add the required quantity of salt and mix well with your hands well up and down.My MIL says mixing with hands will result in good fermenting as  the heat of hands will contribute to the fermentation of the batter.

 

 

• Once mixed close the container and keep it for 8hours atleast for good fermenting.But if you live in a cold place you can keep it for a few more hours.The fermentation period largely depends on the climate you live in,so please check for your your fermenting time.When it is fermented the batter would have risen well.

 

• Idli batter is ready for use.Make easy soft and spongy idlis following this foolproof method.Add water if required.

 

To make idlis grease the idli plate with sesame oil and in the idli pan add a cup of water.Now pour the batter on the idli plate and steam for 8-10 minutes.If you insert a spoon and take them it should come out claen.Then it is done.

 

• Enjoy idlis with chutney,sambhar or with the ever favourite idli molaga podi.

Notes

• Soaking time is very important so soak well.
• If you can get hold of whole urad dal use them as they yield volume more.
• Boiled rice and urad dal should be rinsed well before soaking as they will result in white idlis.
• You could soak a handful of beaten rice/poha also for extra softness alongwith rice.
• Grandma’s tip is to soak a teaspoon of fenugreek seeds/methi alongwith urad dal.
• Using crystal salt is also good here.
• While grinding the rice don’t grind too smoothly,let it be a bit coarse.
• Always ensure the batter is fermented properly.

Read How to Cook