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Idli With Chutney And Sambar
Idli With Chutney And Sambar

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We hope you got insight from reading it, now let’s go back to idli with chutney and sambar recipe. You can have idli with chutney and sambar using 25 ingredients and 20 steps. Here is how you cook it.

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

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