Idli with Sambar and Coconut Chutney

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 5 dk.

   Aşçının notu: This helps remove impurities and excess starch.

2. 2

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

   Yaklaşık 6 sa.

3. 3

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

   Yaklaşık 6 sa.

   Aşçının notu: 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.

   Yaklaşık 20 dk.

   Aşçının notu: 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.

   Yaklaşık 15 dk.

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.

   Yaklaşık 7 dk.

   Aşçının notu: 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.

   Yaklaşık 8 sa.

   Aşçının notu: 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.

   Yaklaşık 15 dk.

9. 9

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

   Yaklaşık 10 dk.

10. 10

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

    Yaklaşık 5 dk.

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.

    Yaklaşık 20 dk.

12. 12

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

    Yaklaşık 2 dk.

13. 13

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

    Yaklaşık 1 dk.

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.

    Yaklaşık 2 dk.

16. 16

    Add a little water and blend to a smooth paste.

    Yaklaşık 2 dk.

    Aşçının notu: Adjust water for desired consistency.

17. 17

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

    Yaklaşık 2 dk.

18. 18

    Add curry leaves and sauté for a few seconds.

    Yaklaşık 1 dk.

19. 19

    Pour the tempering over the prepared coconut chutney and mix.

20. 20

    Grease idli molds with a little oil.

    Yaklaşık 1 dk.

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.

    Yaklaşık 1 dk.

23. 23

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

    Yaklaşık 12 dk.

    Aşçının notu: 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.

    Yaklaşık 3 dk.

    Aşçının notu: This makes them easier to remove without breaking.

25. 25

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