14 idlies/Sambar idlies

This sambar idly is mostly attracted by the childrens.It is famous in salem district.This idlis absorbs the sambar becomes soft,tender and adds rich taste.you can serve it as a snack with a cup a cofee.go ahead!


idly ingredients:
Idly rice - 4 cups
Urad dal - 1 cup
Fenugreek - 1 tsp

Sambar ingredients:

Toor dal - 1 cup
Sambar onions (shallots) - 1/2 cup
Tomato - 1
Tamarind - small gooseberry size
Turmeric powder - 1/4 tsp
Oil - 1/2 tbsp
Salt - to taste
Coriander leaves - few, for garnishing

For grinding:
Dry red chillies - 3-4
Coriander seeds - 1/2 tbsp
Fenugreek seeds - 1/4 tsp

For seasoning:
Mustard seeds - 1/2 tsp
Curry leaves - few
Asafoetida - a pinch

Preparation:
Idly preparation:

1. Soak the rice and dal separately for 8 hours.

2. Mix fenugreek with dal.

3. First grind dal and then grind rice smoothly.

4. Then add salt and mix the batter thoroughly with your hands and keep it overnight.

5. For mini idlies i always prefer small type of mould pan.if there is no availability of small mould,go ahead of taking half laddle of batter and make filled it i a wide mould and steam it for about 10 to 15 mins.

Sambar preparation:

1.Take a pan and heat with 1/4 tbsp of oil.

2.Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.

3.Remove from heat and allow them to cool for some time.

4.Then make a powder and keep aside.

5.Chop the tomatoes and soak the tamarind in 1/4 cup of water.

6.Take a pressure cooker and add the toor dal.Pressure cook in a medium flame for 2 whistles till the dal become soft.

7.In the meawhile take a widepan and add the choped tomatoes,sambar onion/small onion,a pinch of turmeric.make it boil for 10 mins. in a medium flame.

8.mash the dal nicely.take the juice out of tamarind.

9.Then heat a pan with 1 teaspoon of oil and add mustard seeds.

10.When they start to crackle add curry leaves and asafoetida.

11.Now pour the mashed dal, aldready boiled onions with tomatoes and little quantity of water.

12.Cook on low flame for 5 mins.

13.Then add the grinded sambar powder and required amount of salt.

14.Mix well and again cook for another 10 mins (In-between stir well. so that they don't burn).

15.Finally garnish with coriander leaves and remove from heat.

serving:

1.Take a serving bowl and place the mini idlys.

2.Pour the sambar over the idlis and add 2 tsp of ghee on the top of the idly and sambar.