Soft Idli and Special Tiffin Sambar

ingrediants for idli batter

1.raw rice – 4 cup

2.urad dal – 1 cup

3.white poha(aval) -1cup

Tiffin Sambar

for frying

coriander – 1 and half tbspn

red chilly – 8

fenugreek seeds -3/4 tspn

curry leaves – handfull

cooking

vegetables of your choice

dal ,thoor dal – 6tbspn

tamarind – gooseberry size

greenchilly – 3

turmeric powder- 1 tspn

salt

jaggery – half cube

hing /asafoetida – 1 and half tspn

for grinding

cocunut – 3 tbspn

pottukadala – 1 tbspn

fried items

water

for seasoning

oil – 2tspn

mustard – 2 and half tspn

curry leaves

red chilly -2

Preparation

For idli, soak raw rice, urad dal separately for 4 hrs after washing.Then grind it well with soaked poha and make a thick batter, add salt, then mix it for 5 minutes, then keep aside for fermentation(8-9 hrs). Boil water in idli maker, take the plate, brush the holes, then pour the batter to each holes, then steam it well.

For sambar, heat oil in a pan, add coriander, fenugreek and dry red chilly, heat it well, then add curry leaves, mix well and turn off flame.Take a mixi jar, add coconut, roasted gram dal and roasted red chilly and coriander, add some water and grind it into fine paste. Heat a pan, add coconut oil,then add vegetables, saute it for 2-3 minutes, then pour tamarind juice, salt, and turmeric, boil it well, then add cooked dal, and boil it well, then add grinded coconut, hing and jaggerry, boil it for 1-2 minutes. Finally season it with mustard, dry red chilly and curry leaves.

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