Monday, August 6, 2012

Idli Sambhar & Soft Idlis

Carrot - 1 No
Beans - 5 No
Tomato - 1 No
Brinjal - 1 No
Potato - 1 No
Green Chilli - 1
Tamarind - 1 gooseberry size
Salt - To Taste
Moon Dal - 1/2 Cup
Sambar Powder - 1 1/2 tbsp
For Seasoning:
Oil - 1 tbsp
Mustard seeds - 1/2 tbsp
Curry leaves - few

For Garnishing:
Coriander leaves - few

  1. Pressure cook the moong Dal and smash it and keep it aside.
  2. Soak the tamarind in water for sometime and extract the juice and keep it aside.
  3. Clean the vegetables and chop into 2" pieces.
  4. Cut the green chilli lengthwise.
  5. Heat the oil in a pan and add mustard seeds and wait till it sputter, now add curry leaves, greenchilli and vegetables and fry for a while.
  6. Add water to this and allow the veggies to cook.
  7. When the vegetables are almost cooked, add the tamarind extract, sambhar powder and salt.
  8. When the sambar starts to boil add the smashed Dal and stir well
  9. Garnish with coriander leaves.
    The mouth-watering Idly Sambar(Gotsu) is ready.
How can i miss the recipe of making soft idlis. Making of soft idli is really a skill. For many it won't come properly. I will tell you the secret of making soft idlis and here it goes..
Boiled rice-4 cups
Raw rice-1 cup
Urad dhal-1 cup (Urad dhal with skin makes the idlis more soft - only after soaking for hours,the outer skin will come out )
Fenugreek seeds-1 to 1 1/2 tbsp
Salt - as required
  1. Soak the boiled rice and the raw rice together for 4 to 5 hours.
  2. Soak the black gram separately with fenugreek seeds. (Duration can be upto 1 hour)
  3. Grind the black gram first, till the batter is very soft and frothy. Add water in intervals little by little. Now take it out in a container and keep aside.
  4. Now grind the rice very finely. Mix both batters well with enough salt by using your hand.
  5. The batter should not be either very thick or very watery. Water should not be added the next day. Then the idlies will not be very soft. The batter should be kept in a large container so that there is enough space for the batter to rise. Allow the batter to ferment for at least 8 hours.(this step is very important)
  6.  In the morning, mix well the batter, pour in greased idli plates and steam for 12 minutes.
Softy idlis are ready..


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