Restaurant Style Idli With Sambar

Idli With Sambar is an Indian breakfast recipe originating from south India but savored in all states of the country. Idli is a light snack served in breakfast, accompanied by a spicy lentil gravy called sambar.

Idlis are steamed, therefore they are light on the stomach. They are nutritious and aid in weight loss. Idli is prepared using rice, split black gram lentil, or semolina flour. Idli with sambhar is usually served with coconut chutney. Let’s find out its recipe.

Restaurant Style Idli With Sambar

Ingredients

Ingredients for Idli

1. 1 cup split black gram lentil (urad dal)
2. 2 cups of rice
3. salt to taste

OR

1. 2 cup semolina flour
2. 2 cup yogurt
3. salt to taste

Ingredients for Sambar

1. 2 tablespoon tamarind pulp
2. 2 onions, finely chopped
3. 1 tomato, finely
4. 4 pieces of drumsticks
5. 1 cup yellow split pigeon peas (toor dal)
6. 1 teaspoon split black gram (urad dal)
7. 1 teaspoon cumin seeds
8. 2 tablespoon sambar masala powder
9. 2 tablespoon desiccated coconut powder
10. 1/2 teaspoon fenugreek seeds
11. 1/2 teaspoon mustard seeds
12. 2 dry red chilies
13. 1/2 teaspoon turmeric powder
14. 1 teaspoon Kashmiri red chili powder
15. 2 tablespoon vegetable oil
16. 4 curry leaves
17. 2 tablespoon cilantro leaves, chopped
18. salt to taste

Instructions

Instructions for Idli

1. Wash split black gram lentil (urad dal) and rice in water and soak them for 5 to 6 hours or overnight.
2. The next morning, grind them with little water until granular.
3. Transfer the mixture to a vessel, add salt, and leave it overnight.
4. Once the batter is properly fermented, it will rise and turn smooth and double its mass.
5. Or, mix semolina flour in yogurt and add salt and let it rest for about an hour.
6. Instant idli batter is ready.
7. Place an Idli maker on gas over medium flame and fill two cups of water in it.
8. Pour this mixture in each greased plate of an idli maker, and steam for 5 minutes on medium flame.
9. After 5 minutes, check and de-mold idlis into a crisper using a knife.
10. The idlis should come out soft and easy.
11. Repeat for remaining batter and cook in batches. Idlis are ready.

Instructions for Sambar

1. Pressure cook yellow split pigeon peas (toor dal) up to two whistles on low flame.
2. Once cooked, release the pressure and keep it aside.
3. In a nonstick pan, heat oil.
4. Add dry red chilies, curry leaves, fenugreek seeds, cumin seeds, mustard seeds, and let them splutter.
5. Add onions and cook until translucent.
6. Add tomatoes and salt and cook on medium flame until tomatoes turn soft.
7. Next, add turmeric powder, red chili powder, desiccated coconut powder, drumstick, and stir-fry for 5 minutes on medium flame.
8. Pour cooked yellow split pigeon peas (toor dal) and mix well.
9. Add some water to adjust its consistency.
10. Add tamarind pulp and sambhar masala and bring it to simmer or cook until vegetables are soft.
11. Once cooked, turn off the flame and add chopped cilantro.
12. Pour it into seeing bowls along with idlis in a plate.
13. Idli with sambar is ready, enjoy it hot with coconut chutney.

Till the next recipe,
Cook Healthy Stay Fit.

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[wpurp-searchable-recipe]Restaurant Style Idli With Sambar – – Ingredients for Idli: cup split blacklentil (urad dal), of rice, Salt to taste, OR: semolina flour, yogurt, Salt to taste, Ingredients for Sambar: tamarind pulp, onions (finely chopped), tomato (finely), of drumsticks, yellow split pigeon peas (toor dal), teaspoon split black (urad dal), cumin seeds, sambar masala powder, desiccated coconut powder, fenugreek seeds, mustard seeds, dry red chilies, turmeric powder, Kashmiri red chili powder, vegetable oil, curry leaves, cilantro leaves (chopped), Salt to taste, , Instructions for Idli: Wash split black gram lentil (urad dal) and rice in water and soak them for 5 to 6 hours or overnight.; The next morning, grind them with little water until granular.; Transfer the mixture to a vessel, add salt, and leave it overnight.; Once the batter is properly fermented, it will rise and turn smooth and double its mass.; Or, mix semolina flour in yogurt and add salt and let it rest for about an hour.; Instant idli batter is ready.; Place an Idli maker on gas over medium flame and fill two cups of water in it.; Pour this mixture in each greased plate of an idli maker, and steam for 5 minutes on medium flame.; After 5 minutes, check de-mold idlis in a crisper using a knife. The idlis should come out soft and easy.; Repeat for remaining batter and cook in batches. Idlis are ready.; Instructions for Sambar: Pressure cook yellow split pigeon peas (toor dal) up to two whistles on low flame.; Once cooked, release the pressure and keep it aside.; In a nonstick pan, heat oil.; Add dry red chilies, curry leaves, fenugreek seeds, cumin seeds, mustard seeds, and let them splutter.; Add onions and cook until translucent.; Add tomatoes and salt and cook on medium flame until tomatoes turn soft.; Next, add turmeric powder, red chili powder, desiccated coconut powder, drumstick, and stir-fry for 5 minutes on medium flame.; Pour cooked yellow split pigeon peas (toor dal) and mix well.; Add some water to adjust its consistency.; Add tamarind pulp and sambhar masala and bring it to simmer or cook until vegetables are soft.; Once cooked, turn off the flame and add chopped cilantro.; Pour it into seeing bowls along with idlis in a plate.; Idli with sambar is ready, enjoy it hot with coconut chutney.; ; – – Main Dish – Breakfast – Side Dish – Indian – Breakfast – idli and sambar – idli sambar – idli sambar kaise banaye – idli sambar ki recipe – idli sambar recipe – idli sambar recipe home cooking – idli sambar sambar – idli sambar vidhi – idli sambhar – idli with sambar – what is idli sambar[/wpurp-searchable-recipe]

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Restaurant Style Idli With Sambar

Author Cook Healthy Stay Fit