BreakfastMain Course

Idli with Sambar and Coconut Chutney

Name: Idli with Sambar and Coconut Chutney
Prep time: 12 h
Cook time: 1 h
Total time: 13 h
Yield: 4 racions
Cuisine: indian
Ingredients: 2 tassa idli rice; 0,5 tassa urad dal; 0,5 ct fenugreek seed; 1 ct salt; 0,5 tassa toor dal; 1 u tamarind small lemon sized; 0,5 tassa bottle gourd chopped; 0,5 tassa drumstick chopped; 0,5 u onion sliced; 1 u tomato chopped; 2 cs sambar powder; 0,5 ct turmeric powder; 1 ct salt; 1 cs oil; 0,5 ct mustard seed; 0,5 ct cumin seed; 10 u curry leaf; 2 u dried red chili; 0,25 ct asafoetida; 0,5 tassa grated coconut fresh or frozen; 1 cs roasted chana dal; 1 u green chili; 4 g ginger; 0,5 ct salt; 0,5 cs oil; 0,25 ct mustard seed; 5 u curry leaf

This recipe features soft, fluffy idlis, a savory and aromatic sambar, and a fresh, bright coconut chutney. It's a classic South Indian breakfast that is both nutritious and delicious. The combination offers a delightful balance of textures and flavors.

Una recepta original de Forkin

Temps total: 13 h
Racions: 4
Dificultat: Difícil

Informació sobre al·lèrgens: pot contenir mostassa. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

idli batter

2 tassaidli rice
0,5 tassaurad dal
0,5 ctfenugreek seed
1 ctsalt

sambar

0,5 tassatoor dal
1 utamarind, small lemon sized
0,5 tassabottle gourd, chopped
0,5 tassadrumstick, chopped
0,5 uonion, sliced
1 utomato, chopped
2 cssambar powder
0,5 ctturmeric powder
1 ctsalt

sambar tempering

1 csoil
0,5 ctmustard seed
0,5 ctcumin seed
10 ucurry leaf
2 udried red chili
0,25 ctasafoetida

chutney

0,5 tassagrated coconut, fresh or frozen
1 csroasted chana dal
1 ugreen chili
4 gginger
0,5 ctsalt

chutney tempering

0,5 csoil
0,25 ctmustard seed
5 ucurry leaf

Estris

idli molds · idli cooker or steamer · wet grinder or high-speed blender · small pan · large bowl · large pot · pressure cooker

Elaboració

Pas a pas

1
Wash idli rice and urad dal separately until the water runs clear.
Uns 5 min
Nota de cuina: This helps remove impurities and excess starch.
2
Soak idli rice in plenty of water for at least 6 hours or overnight.
Uns 6 h
3
Soak urad dal and fenugreek seeds together in plenty of water for at least 6 hours or overnight.
Uns 6 h
Nota de cuina: Fenugreek seeds aid in fermentation and give a good texture.
4
Drain the urad dal and fenugreek seeds, then grind them into a very smooth, fluffy paste using a wet grinder or high-speed blender, adding water little by little if needed.
Uns 20 min
Nota de cuina: The batter should be light and airy for soft idlis.
5
Drain the idli rice and grind it into a slightly coarse batter, similar to fine semolina, adding water as needed.
Uns 15 min
6
Combine the urad dal batter and rice batter in a large bowl, add the salt, and mix well with your hands for 5-7 minutes.
Uns 7 min
Nota de cuina: Mixing by hand helps incorporate air and aids fermentation.
7
Cover the bowl and let the idli batter ferment in a warm place for 8-12 hours, or until it has doubled in volume and is bubbly.
Uns 8 h
Nota de cuina: Fermentation time varies with ambient temperature. In cooler climates, use a warm oven (turned off) or a proofing setting.
8
Wash toor dal and pressure cook it with turmeric powder and enough water until very soft, for about 3-4 whistles.
Uns 15 min
9
Soak tamarind in a small amount of hot water for 10 minutes, then extract the pulp and discard any solids.
Uns 10 min
10
In a large pot, combine the cooked dal, tamarind pulp, bottle gourd, drumstick, onion, tomato, sambar powder, and salt.
Uns 5 min
11
Add enough water to achieve your desired sambar consistency, then bring to a boil and simmer for 15-20 minutes, or until the vegetables are tender.
Uns 20 min
12
For the sambar tempering, heat oil in a small pan, add mustard seeds and let them splutter.
Uns 2 min
13
Add cumin seeds, curry leaves, dried red chilies, and asafoetida, then sauté for a few seconds until fragrant.
Uns 1 min
14
Pour the tempering into the simmering sambar and stir well.
15
For the chutney, combine grated coconut, roasted chana dal, green chili, ginger, and salt in a blender.
Uns 2 min
16
Add a little water and blend to a smooth paste.
Uns 2 min
Nota de cuina: Adjust water for desired consistency.
17
For the chutney tempering, heat oil in a small pan, add mustard seeds and let them splutter.
Uns 2 min
18
Add curry leaves and sauté for a few seconds.
Uns 1 min
19
Pour the tempering over the prepared coconut chutney and mix.
20
Grease idli molds with a little oil.
Uns 1 min
21
Gently stir the fermented idli batter (do not overmix, as it will lose its fluffiness).
22
Pour the idli batter into the greased molds, filling them about three-quarters full.
Uns 1 min
23
Steam the idlis in an idli cooker or steamer for 10-12 minutes, or until a toothpick inserted comes out clean.
Uns 12 min
Nota de cuina: Ensure the water in the steamer is boiling before placing the molds inside.
24
Let the idlis rest for 2-3 minutes before demolding them carefully with a spoon.
Uns 3 min
Nota de cuina: This makes them easier to remove without breaking.
25
Serve the hot idlis with warm sambar and fresh coconut chutney.

Conservació

Com conservar-ho

Store leftover idlis, sambar, and chutney separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat idlis by steaming for a few minutes. Sambar can be reheated on the stovetop or microwave. Chutney is best served fresh but can be gently warmed if desired.