Idli with Sambar & Coconut Chutney
Soft steamed rice-lentil cakes with lentil-veg sambar and fresh coconut chutney.
Ingredients
- Idli rice2 cupGrains & Bread
- Urad dal0.75 cupLegumes & Pulses
- Toor dal1 cupLegumes & Pulses
- Mixed sambar veg (drumstick, pumpkin, carrot)500 gProduce
- Tamarind1 lemon-size ballPantry
- Sambar powder2 tbspSpices & Herbs
- Coconut (grated)1 cupProduce
- Roasted chana dal2 tbspLegumes & Pulses
- Green chili2 pcsProduce
- Mustard seeds1 tspSpices & Herbs
- Curry leaves12 leavesProduce
- Dry red chili2 pcsSpices & Herbs
- Oil3 tbspPantry
Method
- 1
Batter: soak 2 cups idli rice and ¾ cup urad dal (with 1 tsp methi) separately 5 hrs. Grind, mix, salt, ferment overnight.
- 2
Steam in greased idli plates 10 mins; cool 2 mins before unmoulding.
- 3
Sambar: pressure-cook 1 cup toor dal with turmeric till mushy. In another pot boil chopped veg with tamarind water and salt till tender.
- 4
Add the dal, 2 tbsp sambar powder and water for soupy consistency. Simmer 8 mins.
- 5
Temper mustard seeds, curry leaves, dry red chili and hing in 2 tbsp oil; pour over the sambar.
- 6
Chutney: blend 1 cup grated coconut, 2 tbsp roasted chana dal, 2 green chilies, ginger and salt. Temper with mustard seeds and curry leaves.
- 7
Serve hot idlis with sambar and chutney.
Adapted from Dassana's Veg Recipes – Idli Sambar