Idli,Sambhar and Chutney

Idli
For making fluffy soft idlis you need:
4 cups idli rice
1 cup split urad dal
1\2 cup Fenugreek (methi) seeds

Soak:
* Wash and soak the urad dal, idli rice and fenugreek seeds separately in water for at least 6 hours.
To Grind:
* Drain the extra water from fenugreek seeds, rice, urad dal and mix all together.


* Grind this material in mixer with adding minimum water.


* Make a smooth batter and add salt. The final batter should not be too thick or too watery.


To make idlis:
* Allow the batter to ferment for at least 12 hours.

Preparation:
Step 1: Heat 1 cup of water in idli cooker.
Step 2: Add the 3 tablespoons of batter in each of the idli plate and put it in idli cooker. Close the idli cooker with lid.


Step 3: Cool for about 10-12 minutes. Let stand for 1 minute and unmould.


Step 4: Serve hot with chutney of your choice and sambhar.



Cooking Tip:
* Well fermented flour will give really fluffy and soft idli’s.
* If you live in US or any cold country, try keeping the flour in a conventional oven and keep the light on inside the oven.
* Fenugreek seeds is good for health so I add this in batter.

Sambhar

Ingredients for sambhar masala:
2 tbsp cumin seeds
2 tbsp coriander seeds
6 curry leaves
1\2 tbsp asafetida powder
1 tbsp urad dal
4 cloves
2 small pieces of cinnamon

Method for the sambhar masala:

Step 1: Roast all the ingredients individually in a pan.

Step 2: Grind them together in a grinder.

Step 3: Make smooth powder. If you made more than you required than you store it in an air-tight container and use it when required. I was always made fresh smabhar masala for nice aroma.

Ingredients for sambhar:
1\2 cup chopped white gourd
1\2 cup chopped carrot
2 big size drumstick (diced)
1 big size finely chopped onion
2 cups tuvar dal
3 tbsp sambhar masala
Few curry leaves
1\2 tbsp cumin seeds
1\2 tbsp mustard seeds
1\2 tbsp turmeric powder
1 tbsp red chilli powder
A pinch of hing
2 tbsp oil
Salt to taste
Coriander leaves for garnish.

Method for the Sambhar:

Step 1: Wash the tuvar dal. Cook it in cooker with sufficent water. Grind with grinder.

Step 2: Boil the vegetables and add salt to taste.
Step 3: Drain extra water form cook vegetables.

Step 4: Heat the oil in another pan and crackle mustard seeds. Then add cumin seeds and a pinch of hing.

Step 5: Add finely chopped onion in it and fry for few minutes.

Step 6: Now add the vegetables in it and cook for one minute.

Step 7: Pour the tuvar dal and add turmeric powder, red chilli powder in it.

Step 8: Add sambhar masala and simmer over medium flame for 15 minutes.

Step 9: Turn off the flame and garnish with coriander leaves. Serve hot with Idli and dosa.

Tips:
* To ensure that the smabhar tastes fresh, do not use sambhar masala that is over two month-old.
* If you prefer your smbhar strong, then add a pinch of clove powder to tuvar dla while soaking it.
* If the smabhar is too thick, dilute milk in water and add it to the smabhar.
* If you add more water while cook the tuvar dal then can be reused to cook vegetable this will help retain the flavor and nutrition of the sambhar.

Idli Chutney

Ingredients:

1 cup fresh/frozen coconut

½ cup dalia (Pottu Kadali/ fried gram dhal)

4 green chilis

Salt to taste

For seasoning:

2 tbsp oil

1/2 tbsp mustard seeds

1/2 tbsp urad dal

3-4 curry leaves

Method:
Step 1: Grind coconut, ½ cup dalia, salt and chilies to a smooth paste adding required amount of water.

Step 2: Heat oil and add mustard seeds. When they start popping, add urad dal.

Step 3: When dal turns slightly brownish, add curry leaves. Fry for a little while. Pour this seasoning over chutney.

Step 4: Mix well and serve with hot dosa or idli.

Handvo

Ingredients:
300gm rice flour,
100gm Bengal gram flour,
4-cup sour butter milk,
200gm grated white gourd,
1-tbsp turmeric powder,
1-tbsp soda-bi-Card,
1-tbsp jaggery,
2-tbsp red chilli powder,
3-tbsp green chilli and garlic paste,
Salt to taste,
Coriander leaves and sesame seeds for Garnish.

* Soak Fenurreek (methi) seeds for 3-hours.


Ingredients for tadaka:
3-tbsp oil,
2-tbsp mustard seeds,
2-tbsp cumin seeds,
2-tbsp sesame seeds,
1-tbsp asophotedia.
Method:
Step 1: Both rice and begal gram flour are little big thicker as compare to roti flour.
Step 2: Mix both flour and butter milk finely if material is thick then add warm water. Keep aside for 7-8 hours for fermentation.

Step 3: After fermentation, add grated white gourd, garlic paste, turmeric powder, jaggery, fenugreek seeds, sesame seeds and salt.
Step 4: Mix well and add soda-bi-Carb.
Step 5: Heat the oil in pan and add mustard seeds, cumin seeds, sesame seeds, and asophotedia.
Step 6: Turn off the flame add this in to prepared material.
Step 7: Mix finely with flour material.
Step 8: Then take reti (like as mitti or clay) in lover part of handva cooker and heat for 2-minutes. Step 9: Take handva cooker and spread oil in cooker.
Step 10: Pure prepared material in handva cooker.
Step 11: Put this cooker over the heat bottom plate of reti.
Step 12: Garnish with coriander leaves, red chilli powder, cut green chillies and sesame seeds.
Step 13: Cover the cooker with his top.
Step 14: Cook for 30-minutes in low flame.
Step 15: Cook until- you touch the surface of the handvo with spoone if spoone should come away clean then turn off the flame.

Step 16: Serve hot with ketchup or chutney.