Idli sambar is southnindian food. msotly sputh indians like as well as north indian.
Here’s a detailed, step-by-step guide to making soft and fluffy idlis, a classic South Indian steamed rice cake:
Ingredients for Idli Batter:
Parboiled Rice (Idli Rice): 2 cups
Urad Dal (Split Black Gram, skinless): 1 cup
Fenugreek Seeds (Methi Dana): ½ teaspoon (optional, enhances flavor and fermentation)
Salt: To taste
Water: As required (for soaking, grinding, and consistency adjustment)
Equipment:
Mixer grinder or wet grinder
Large mixing bowls
Idli steamer or pressure cooker with idli plates
Ladle or spoon
Clean muslin cloth (optional)
Preparation (Soaking and Grinding):
Step 1: Soaking
Rinse idli rice in water 2–3 times until the water runs clear. Soak it in ample water for 4–6 hours.
Rinse urad dal and fenugreek seeds thoroughly. Soak them together in a separate bowl for 4 hours.
Step 2: Grinding
Start with the soaked urad dal and fenugreek seeds. Drain the water and grind them in a wet grinder or mixer. Add water gradually to get a smooth, fluffy, and light batter. Transfer it to a large bowl.
Next, grind the soaked idli rice with little water. The batter should be smooth but slightly grainy (like fine semolina).
Mix both batters in a large container. Add salt and combine well. Ensure the container has extra space as the batter will rise during fermentation.
Fermentation:
Cover the batter with a lid and let it ferment overnight (8–12 hours) in a warm place.
In cooler climates, keep the batter in a slightly warm oven (just preheat the oven for 5 minutes at 100°F and turn it off before placing the batter).
After fermentation, the batter will double in size, become airy, and have a mild sour aroma.
Steaming Idlis:
Step 1: Preparing the Idli Plates
Grease the idli plates lightly with oil or ghee to prevent sticking.
If you prefer softer idlis, line the plates with a thin muslin cloth.
Step 2: Pouring Batter
Gently stir the fermented batter. Do not over-mix as it will deflate the air.
Pour the batter into the greased idli molds, filling them about ¾ full.
Step 3: Steaming
Heat water in the idli steamer or a large pressure cooker (without the whistle). Bring it to a boil.
Place the idli plates inside, cover the steamer, and steam on medium heat for 10–12 minutes.
To check if the idlis are done, insert a toothpick or knife into one; it should come out clean.
Step 4: Cooling and Removing
Let the idlis cool for 2–3 minutes before removing them from the molds.
Use a wet spoon or knife to gently lift them out without breaking.
Serving:
Serve hot idlis with coconut chutney, sambar, or idli podi (spiced lentil powder).
Optionally, drizzle a little ghee over the idlis for extra flavor.
Tips for Perfect Idlis:
Use aged rice for better fermentation.
Avoid using iodized salt before fermentation; it may hinder the process. Use non-iodized salt or add salt after fermentation.
Batter consistency is crucial. Too thick will result in hard idlis, and too thin will make them flat.
Fermentation depends on the climate. In colder regions, you may need to wait longer or use warm techniques.
Always use fresh batter for the best taste and fluffiness. Refrigerated batter can be used but might not yield the same results.
Enjoy your soft, fluffy idlis!
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Sambhar
Ingredients for Sambar: For the Lentils: Toor Dal (Split Pigeon Peas): ½ cup Turmeric Powder: ¼ teaspoonWater: 2 cups For the Tamarind Pulp: Tamarind: Lemon-sized ball (or 2 tablespoons of ready-made tamarind paste)
Warm Water: ½ cup Vegetables (Optional, Use Any): Drumsticks (cut into 2-inch pieces): 1
Carrots (cubed): 1 Brinjal (eggplant): 1 (chopped) Okra (lady’s finger): 5–6 (cut into 1-inch pieces) Pumpkin (cubed): ½ cup
Tomatoes (chopped): 2 Spices and Sambar Powder: Sambar Powder: 1½ tablespoons (store-bought or homemade)
Asafoetida (Hing): A pinch Turmeric Powder: ¼ teaspoon Red Chili Powder: ½ teaspoon (optional, for spiciness)
Salt: To taste For Tempering (Tadka): Oil or Ghee: 2 tablespoons
Mustard Seeds: 1 teaspoon Curry Leaves: 8–10 Dry Red Chilies: 2 (broken into halves) Fenugreek Seeds (Methi Dana): ¼ teaspoon
Shallots or Pearl Onions: 6–8 (optional) For Garnishing: Fresh Coriander Leaves: 2 tablespoons (chopped)
Preparation: Step 1: Cook the Lentils Rinse the toor dal thoroughly until the water runs clear.
Pressure cook the dal with 2 cups water, turmeric powder, and a few drops of oil for 3–4 whistles on medium heat. Alternatively, boil it in a pot until soft. Once cooked, mash the dal using the back of a spoon or a whisk and set aside.
Step 2: Prepare Tamarind Pulp Soak tamarind in ½ cup warm water for 15 minutes. Mash it well to extract the pulp and strain out the fibers and seeds. Set the pulp aside. If using tamarind paste, dilute it in water for easy mixing.
Step 3: Cook Vegetables In a large pot or pan, add the chopped vegetables, 2 cups of water, turmeric powder, and a pinch of salt. Cover and cook on medium heat until the vegetables are tender but not mushy.
Add chopped tomatoes and let them soften. Step 4: Combine Lentils, Tamarind, and Spices
Add the cooked and mashed toor dal to the vegetables. Add the prepared tamarind pulp and mix well.
Stir in sambar powder, asafoetida, and additional red chili powder if desired.
Let the sambar simmer for 10–12 minutes, stirring occasionally. Adjust the consistency by adding more water if needed. Step 5: Temper the Sambar
Heat oil or ghee in a small pan for tempering. Add mustard seeds and let them splutter.
Add fenugreek seeds, dry red chilies, curry leaves, and shallots (if using). Fry until aromatic and golden. Pour this tempering over the simmering sambar and mix well.
Step 6: Garnish and Serve Turn off the heat and garnish the sambar with fresh coriander leaves.
Serve hot with idlis, dosa, steamed rice, or vadas. Tips for Perfect Sambar:
Use fresh tamarind for a richer taste if possible. Add vegetables of your choice, but do not overcrowd the sambar; stick to 3–4 varieties.
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