South Indian Style Idli Sambar Recipe is here for you all. You can relish this South Indian dish anywhere anytime.It is a non fried dish so best option for those who want to have oil free cuisine.
Idli helps in Weight Loss, as Steamed foods are low in fat and calories. Idli is one of most popular steamed food of nowadays. Idli is famous food of South India but today it is relished in every Indian home . Those people who don’t like cornflakes, oats, muesli and other cereal for them, Idlis are the best option for diet food. It is very easy to make Idlis at home and are easily available outside as it is included in the menu of big restaurants to streets food. Idli is healthy and tasty food.
If you don’t want this lengthy process we can make suji idli also. For that take 1 cup suji and mix half a cup of curd in it. Put some water to make a thick paste. Add salt and 1 tsp eno into mix it well and steam them in idli steamer. Step by step recipe of suji idli is given before.
For instant idli mixture …Soaking and grinding the dal and rice and then fermente it. This process take time. You can make the powder of dal and rice and keep them in refrigerator for long time. For that take dal and rice separately. Wash them nicely. Dry them in on the cloth separate under shade. When they are dried grind then in a grinder.and store it in the air tight container. When you want make idli take the powder in a bowl and add water to make a smooth paste. Keep it aside for 2 to 3 hours and then add salt and eno and make idlis in the idli stand.
Idlis can be relished in many way . You can have them with sambar. Even it tastes well with chutney. Kids love to have with tomato sauce. Some people love to add vegetables to it and relish vegetables idli. In my coming post I will come up with more healthy versions of idli like moong dal idli. Oats idli, ragi idli, vegetables stuffed idli ….. so for now try this idli sambar .
South Indian Style Idli Sambar Recipe
SAMBAR RECIPE
INGREDIENTS FOR SAMBAR
- Oil – 2 tbsp
- Pigeon pea ( arhar ki dal ) – 1 bowl
- Mustard seeds – 1/2 tsp
- Onion – 1 big size
- Tomatoes – 2 tomatoes
- Pumpkin – 1 bowl
- Beans – 5 beans
- Carrot – 2 carrots
- Sambhar masala – 2 tbsp
- Water – some quantity
- Salt – as per tast
- Oil (तेल ) – 2 tbsp
- Mustard seeds (राइ ) – 1/2 tsp
- Curry leaves – 10 leaves
- Dry red chilly (सूखी लाल मिर्च ) – 2 chilies
- Tamarind water (इमली का पानी ) – 1/2 cup
- Jaggery (गुड़ ) – ½ tbsp
- coconut powder – 1 tbsp
DIRECTIONS FOR SAMBAR
- Chop onion, carrot ,beans and pumpkin.
- Wash the dal nicely and put it in the pressure cooker along with chopped vegetables and salt. Pressure cook on low flame till 2 whistles
- Chop the tomatoes and grind it in the grinder
- Take a pan to make tadka. Put oil in it and heat it
- Add mustard seeds and when it starts splitting add tomato puree. Stir it.
- Now add sambar masala, curry leaves, dry red chilli , coconut powder ,jaggery and imli pulp. Cook tomato leaves oil on sides.
- Add the takda in the dal . Add give 10 -12 boils.
- Sambar is ready
SUJI IDLI RECIPE
INGREDIENTS FOR SUJI IDLI
- 1 cup suji
- half cup curd
- 1 tsp eno
- Salt to taste
- Water as per requirement
DIRECTIONS FOR SUJI IDLI
- Take a bowl and put suji and curd in it and mix well.
- Add water as per requirement to achieve a little thicker batter than pouring consistency.
- Keep it aside for half an hour.
- Take idli maker / steamer . Add water in it and heat it.
- Meanwhile add eno in the batter and mix it well.
- put the 1 tbsp of batter in each section of Greased idli plate
- Steam it for 10 minutes
- After 10 minutes rake a toothpick and put in inside any of the idli. Take out the toothpick if it is clean than your idli are ready. And if not then cook for few more minutes.
- It is ready take it out of the steamer and let it cool.
- Take out the idlis
- Sever it hot with sambar and coconut chutney.
DAL RICE IDLI
INGREDIENTS FOR DAL RICE IDLI
- 1 cup urad dal
- 3 cups rice
- Water
- Salt to taste
- 1 tsp eno
DIRECTIONS FOR DAL RICE IDLI
- soak the dal and rice overnight in water. Soak them separately
- grind both dal and rice finely to make a smooth paste
- Keep it aside for fermentation. In summer 6 to 7 hours are good enough but in winter time will be doubled
- Take idli maker / steamer . Add water in it and heat it.
- Meanwhile add eno in the batter and mix it well.
- put the 1 tbsp of batter in each section of Greased idli plate
- Steam it for 10 minutes
- After 10 minutes rake a toothpick and put in inside any of the idli. Take out the toothpick if it is clean than your idli are ready. And if not then cook for few more minutes.
- It is ready take it out of the steamer and let it cool.
- Take out the idlis
- Sever it hot with sambar and coconut chutney
Important tips –
1) you can reduce the quantity by half for everything if you want to make less qty of idli.
2) dal and chawal should always be in 1:3
3) soak everything atleast for 6-8 hours.
4) grind dal as fine as possible and grind the rice coarsely
