Name: Idli chutney and sambhar recipe by Krupa Shah at BetterButter
Prep time: 660 min
Cook time: 25 min
Total time: 685 min
Yield: 5
Ingredients: For the Idli Batter:; 3 cups idli rava; 1 cup split Urad dal; 1/2 tsp methi dana/seeds; 1/4th cup poha; Salt to taste; For sambhar:; Toor daal 1&1/2 cups; 1 cup boiled veggies - onion, potato, drum stick, brinjal, cauliflower tomato; Oil 1 tbsp; 1/4 tsp meethi dana; 1/4 tsp rai; 1/4 tsp Jeera; 1/4 tsp hing; 1 tsp haldi powder; 12-15 curry leaves; Red chilli powder 1-2 tsp (according to your taste); Salt to taste; Sambhar masala 1 tbsp; Lemon juice 1 tsp; For coconut chutney:; Roasted chana dal 1/4th cup; 1 medium size coconut cut into pieces; 2-3 green chillies; 1" ginger piece; Salt to taste; 1 tsp oil; 1/4th tsp jeera; 1/4th tsp rai dana; 10-12 curry leaves

Ingredients Serving: 5

For the Idli Batter:
3 cups idli rava
1 cup split Urad dal
1/2 tsp methi dana/seeds
1/4th cup poha
Salt to taste
For sambhar:
Toor daal 1&1/2 cups
1 cup boiled veggies - onion, potato, drum stick, brinjal, cauliflower tomato
Oil 1 tbsp
1/4 tsp meethi dana
1/4 tsp rai
1/4 tsp Jeera
1/4 tsp hing
1 tsp haldi powder
12-15 curry leaves
Red chilli powder 1-2 tsp (according to your taste)
Salt to taste
Sambhar masala 1 tbsp
Lemon juice 1 tsp
For coconut chutney:
Roasted chana dal 1/4th cup
1 medium size coconut cut into pieces
2-3 green chillies
1" ginger piece
Salt to taste
1 tsp oil
1/4th tsp jeera
1/4th tsp rai dana
10-12 curry leaves
1/2 tsp Split Urad dal
Pinch of hing

Instructions

Soak idli rava 3 cup in water and in another vessel wash and soak urad dal split 1 cup with few methi dana n 1/4 cup poha. Let both contents soak for about 4-5 hours.
Remove extra water from idli rawa. Crush half the rawa to a smooth paste. (For grinding use the water of soaked urad dal mix). Mix smooth paste of rawa n soaked rawa. Crush the urad dal mix to a smooth paste and add it to the rawa mixture n add salt to taste and let it ferment overnight.
Now adjust the consistency of the fermented mixture and pour it into idli moulds and steam them properly for 10-12 minutes.
For chutney: In a mixture jar add roasted chana green chillies ginger n coconut. Crush it to smooth paste n add tempering of rai jeera urad dal kadi patta n hing to it. Add salt to taste.
For Sambhar: Boil tur dal with enought water. I add cut vegetables also along with the dal.
After the dal is cooked add adjust the consistency of the sambhar. Add tempering of methi rai jeera kadi patta hing haldi n red chilli powder. Add salt to taste n then add sambhar masala.
Let the sambhar boil for few mins properly and then then add the lemon juice.

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