Idli with Sambar and Coconut Chutney

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Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Wash idli rice and urad dal separately until the water runs clear.

   Около 5 мин

   Совет повара: This helps remove impurities and excess starch.

2. 2

   Soak idli rice in plenty of water for at least 6 hours or overnight.

   Около 6 ч

3. 3

   Soak urad dal and fenugreek seeds together in plenty of water for at least 6 hours or overnight.

   Около 6 ч

   Совет повара: Fenugreek seeds aid in fermentation and give a good texture.

4. 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.

   Около 20 мин

   Совет повара: The batter should be light and airy for soft idlis.

5. 5

   Drain the idli rice and grind it into a slightly coarse batter, similar to fine semolina, adding water as needed.

   Около 15 мин

6. 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.

   Около 7 мин

   Совет повара: Mixing by hand helps incorporate air and aids fermentation.

7. 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.

   Около 8 ч

   Совет повара: Fermentation time varies with ambient temperature. In cooler climates, use a warm oven (turned off) or a proofing setting.

8. 8

   Wash toor dal and pressure cook it with turmeric powder and enough water until very soft, for about 3-4 whistles.

   Около 15 мин

9. 9

   Soak tamarind in a small amount of hot water for 10 minutes, then extract the pulp and discard any solids.

   Около 10 мин

10. 10

    In a large pot, combine the cooked dal, tamarind pulp, bottle gourd, drumstick, onion, tomato, sambar powder, and salt.

    Около 5 мин

11. 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.

    Около 20 мин

12. 12

    For the sambar tempering, heat oil in a small pan, add mustard seeds and let them splutter.

    Около 2 мин

13. 13

    Add cumin seeds, curry leaves, dried red chilies, and asafoetida, then sauté for a few seconds until fragrant.

    Около 1 мин

14. 14

    Pour the tempering into the simmering sambar and stir well.

15. 15

    For the chutney, combine grated coconut, roasted chana dal, green chili, ginger, and salt in a blender.

    Около 2 мин

16. 16

    Add a little water and blend to a smooth paste.

    Около 2 мин

    Совет повара: Adjust water for desired consistency.

17. 17

    For the chutney tempering, heat oil in a small pan, add mustard seeds and let them splutter.

    Около 2 мин

18. 18

    Add curry leaves and sauté for a few seconds.

    Около 1 мин

19. 19

    Pour the tempering over the prepared coconut chutney and mix.

20. 20

    Grease idli molds with a little oil.

    Около 1 мин

21. 21

    Gently stir the fermented idli batter (do not overmix, as it will lose its fluffiness).

22. 22

    Pour the idli batter into the greased molds, filling them about three-quarters full.

    Около 1 мин

23. 23

    Steam the idlis in an idli cooker or steamer for 10-12 minutes, or until a toothpick inserted comes out clean.

    Около 12 мин

    Совет повара: Ensure the water in the steamer is boiling before placing the molds inside.

24. 24

    Let the idlis rest for 2-3 minutes before demolding them carefully with a spoon.

    Около 3 мин

    Совет повара: This makes them easier to remove without breaking.

25. 25

    Serve the hot idlis with warm sambar and fresh coconut chutney.