Recipe: Appetizing Idli With Chutney And Sambar

Idli With Chutney And Sambar.

You can cook Idli With Chutney And Sambar using 25 ingredients and 20 steps. Here is how you cook that.

Ingredients of Idli With Chutney And Sambar

1. Prepare of For the idli.
2. It's 1 cup of urad dal.
3. It's 3 cups of idli rava.
4. It's to taste of salt.
5. It's of For the chutney.
6. You need 1 cup of grated coconut.
7. It's 1/2 cup of fried gram.
8. Prepare 1/4 cup of roasted groundnut powder.
9. You need 1/2 cup of chopped coriander leaves.
10. Prepare 2 of green chillies.
11. Prepare 1 inch of piece of ginger.
12. You need 1 tbsp of curd (optional).
13. You need to taste of salt.
14. Prepare of For the sambar.
15. Prepare 1 cup of toor dal.
16. You need 1/2 cup of chopped tomatoes.
17. Prepare 8 of small shallots.
18. It's 2 tbsp of sambhar powder.
19. You need 2 tsp of chilli powder.
20. Prepare 1/2 tsp. of turmeric powder.
21. Prepare to taste of salt.
22. Prepare 2 tbsp of finely chopped coriander.
23. It's 2 tbsp of oil.
24. You need 1 pinch of asafoetida.
25. Prepare 2 tsp of lemon juice.

Idli With Chutney And Sambar instructions

1. For the idli.
2. Soak the urad dal for 4 hours..
3. Grind into a fine paste..
4. Take a deep container and add three cups of idli rava and wash thoroughly. Drain the water..
5. Then add the urad dal paste, salt mix well and keep aside for fermentation (upto 8-10 or 10-12 hours as per the weather).
6. Heat the steamer/pressure cooker without weight, grease the idli plates..
7. Add the batter in the idli plates (the batter should be of medium-thick pouring consistency)..
8. Place the idli plates into the steamer/pressure cooker and cook for 12-15 minutes on a medium to low flame..
9. Remove the idlis with a spoon..
10. Serve hot with chutney and sambar..
11. For the chutney Put all the above ingredients in a mixer..
12. Grind to a fine paste..
13. Place it aside..
14. Serve with idli.
15. For the sambhar Wash the toor dal well and drain the excess water..
16. Combine the washed dal and water in a pressure cooker. Add the tomatoes, coriander leaves, the sambhar masala and shallots and cook for 3 whistles on medium heat..
17. Heat the oil in a non-stick pan and add the mustard seeds and asafoetida and sauté on a flame for a few seconds..
18. . Add the cooked dal, remaining sambar powder, chilli powder, turmeric powder, salt and sufficient amount of water..
19. Boil for 10 minutes on low flame..
20. Add lemon juice, serve hot with idli.