Who will say no to Sambar Idli ??? My hubby and I are very big fans of Vasanthabavan Sambar Idli. Whenever we go out to eat, we will definitely order these tiny idlis and devour them. After I started trying my hands on cooking, this is one of the dishes I tried and it came out perfect. Now my son likes it very much too ,so I make them regularly. This can be made with leftover sambar too and is easy and a heart winning dish.
For Mini Idlis :
- Idli Rice – 2 cups
- Urad dal – 1/2 cup
- fenugreek seeds – 1 tsp
- Salt – to taste
1. Soak Rice and Urad dal with fenugreek seeds separately in water for 3 to 4 hrs.
2. Grind them separately with enough water to a fine paste and then mix them thouroughly with enough salt and let them ferment for 8 hours or overnight.
3. The Idli batter consistency must of something like this :
Should not be too runny or should not be too thick too.
4. Grease the idli plates with some oil and pour the batter in the plates and let them steamed for 8 to 10 minutes.
5. To check whether the idli is done, dip a spoon or skewer in water and run it through the idli. If it comes out clean, then the idlis are done. Remove the isli plates from the steamer and let it cool for 2 mins. And now dip a spoon in water and unmould the idlis from the idli plates.
For making Sambar :
- Toor Dal – 1/2 cup
- Shallots – 4 to 5
- Tomato – 1/4 cup chopped
- Carrots – 2 , sliced
- Tamarind – 1 tablespoon
- Turmeric powder – 1/2 teaspoon
- Sambar powder – 1 to 1 1/2 teaspoon (depending on the level of spicyness needed)
- Asafoetida – a pinch
- Salt – to taste
To temper :
- Oil – 2 teaspoons
- Mustard – 1/2 teaspoon
- Curry leaves – 1 sprig
1. First soak the tamarind in 1/2 cup water.
2. Also cook the toor dal with 1 cup water and turmeric powder in a pressure cooker for 4 to 5 sounds.
3. Heat 2 teaspoons oil in a pan, and add the mustard and curry leaves. Then add the chopped shallots and fry till the shallots turn transparent.
4. Then add the tomatoes and fry till the tomatoes turn mushy.
5. Once the tomatoes turn mushy, add the carrots, salt and the sambar powder and mix well. Then add the tamarind extract and 1/2 cup water and let it cook till the carrots are done.
7. Once the Sambar comes to boil , garnish the sambar with coriander leaves and switch off the stove.
8. Now in a serving bowl, place the mini idlis and pour the sambar over the idlis. Top them with a spoon of ghee, some finely chopped onions and some coriander leaves. Serve them hot .