1 cup Urad Dal
3 cups par-boiled rice (ukda chawal)
1/2 tsp fenugreek (methi) leaves seeds
salt to taste
coconut oil or any other refined oil for greasing
- Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
- Soak the rice in enough water for 3 hours and drain.
the urad dal and fenugreek seeds together in a mixer till smooth and
frothy (add water little by little as required ) remove and keep aside.
- Blend the rice in a mixer till smooth. Remove and keep aside.
- Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
- Once the batter is fermented add salt to the batter and mix well.
- Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
- Repeat with the remaining batter to make more idlis.
Fermentation time for the batter depends upon the weather. If the climate is cold, fermentation time will increase.
If you are using pressure cooker for steaming the idlis, remove the vent weight/whistle from the lid while steaming them.
You may add 1/4 tsp of soda while mixing the batter before fermentation process.
You may also use the ratio of 2 cups of idli ice + 1 cup of regular rice + 1 cup of poha : 1 cup urad dal
How to make Sambar:
(yellow lentil) 1
Onion 1 medium chopped
Pearl Onions or Sambar Onions 6-7 ( use whole)
Sambar masala 3 tbsp (I use ready made sambar masala from Everest)
seeds (methi) ½ tsp
Curry leaves few
(you can add more if prefered)
- Boil dal with
2 cups of water till done
In a pan,
heat oil, add mustard seeds, methi seeds, allow it to splutter
leaves, hing and dried red chilies
Add onion,pearl onion,
fry for a minute, add drumsticks, carrots, pumpkin and fry for few
turmeric, sambar powder, cover and cook for 3-4 minutes
dal, 2 cups of water, salt and simmer till vegetables are done
tamarind pulp and coriander leaves, simmer for another 6-8 minutes
is ready to be served with hot steamed rice, dosa, idlis, medu vadas and so on…
- 2 cups, fresh coconut, grated
- 1/4 cup, roasted Chana dal
2 nos, green chilies (you may add more if preferred)
- a bit of chopped ginger
1/3 cup, yoghurt, whisked well
Salt to taste
Water for grinding the chutney
- 1 tsp, urad dal
1 tsp, chana dal
1/2 tsp mustard seeds
3-4 , red button chilies
1 nos, sprig of curry leaves
1 tbsp, oil
- Blend together coconut, roasted dal, chilies ,little water and salt to a smooth paste.
- Transfer the chutney in a bowl and add whisked yoghurt. Mix it very well
Heat oil in a small pan, add mustard seed and allow it to crackle
Add chana dal and fry till they are slightly golden brown (do not burn it).
Add curry leaves and red chillies fry for few more seconds.
Pour this tempering over the chutney
Labels: breakfast staples, healthy, indian curry