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Idli ,sambhar and coconut chutney

Jan-16-2018
Shraddha gupta
15 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Idli ,sambhar and coconut chutney RECIPE

Idli is the most commonly knownand popular breakfast in not only south india but in all parts in india and most loved dish.. Its tasty but healthy for all age groups. So sharing the most easiest way to make soft like cotton idli recipe plz like, share and support and do try at home..

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. Dhuli urad daal 1 cup
  2. Raw rice/arwa rice 3 cups
  3. yoghurt 1/2 cup
  4. Salt 3 tspn
  5. Sugar 3 tspn
  6. Baking soda 1 pinch
  7. Fruit salt / eno
  8. For sambhar
  9. toor daal 1 cup
  10. Onion 1 med
  11. Carrots 2 med
  12. Pumpkin 200 gm
  13. Drumsick 2
  14. Bottle gourd 200 gm
  15. Salt to taste
  16. Tamrind pulp 2 tspn
  17. Jaggery 10 to 15 gm
  18. Sambhar masala 3 tbspn
  19. Curry Leaves 8 to 10
  20. Asafoeida/ heeng 1/4th tspn
  21. Mustard seeds 1tspn
  22. Dry red chilly 2-3
  23. Oil 2 tbspn
  24. For Coconut Chutney
  25. Fresh coconut 1/2
  26. Chana daal 1/4th cup
  27. Green chilly 2
  28. Tamrind paste 1/2 tspn
  29. Dry red chilly 2-3
  30. Asafoetida 1/4th tspn
  31. Mustard seeds 1tspn
  32. Curry leaves 5-6
  33. Ginger 1 inch
  34. Salt to taste
  35. Oil for Tadka

Instructions

  1. FOR IDLI
  2. Soak daal and rice over night. Do no wash.
  3. Next day wash it thouroghly for five to six times untill all the powder and polish cms out.
  4. Drain the water and grind it to a paste by adding some water
  5. Now add salt, sugar,yoghurt and soda mix well and keep it in a warm place for seven to eight hours.
  6. Now mix the fermented batter and grease the idli plates and make the steamer ready for the frst batch of idlis.
  7. Now take enough batter according to the size of ur idli stand and mix half sachet of eno in each batch.
  8. Mix well make it to the pouring consistency .u can add some water to adjust the consistency but do not make it too watery.
  9. Steam it on a high flame for 10 to 12 min.
  10. Take out with the help of a knife.
  11. FOR SAMBHAR
  12. In a pressure cooker wash toor daal.
  13. Add salt and chopped onion, water and cook till daal cooks properly.
  14. Now in a kadai add oil let it hot. Add asafoetida,mustard seeds,curry leaves let it crackle.
  15. Soak sambhar masala in some water and add it in kadai and fry for a min
  16. Add chopped tomato and cook poperly.
  17. Now add all the vegetables cut into chunks, salt and cooked daal and mix well.
  18. Add water to adjus consistency.
  19. Add tamrind,jagerry and let it boil till d vegetables gets cooked.
  20. Sambhar is ready to serve.
  21. COCONUT CHUTNEY
  22. In a pan heat very little oil and add washed chana daal and roast for two min and soak it in some water.
  23. In a blender jar take all the ingredients daal, grated fresh coconut,ginger ,green chilly salt,tamarind paste and blend it to make a paste by adding some water.
  24. Now in a tadka pan add some oil add asafoetida, curry leaves mustard seeds and red chillies.
  25. When it starts crackling pour it in a chutney and cover it for sometime
  26. Now mix and its ready to serve

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