How to make southindian famous dish idli?

How to make southindian famous dish idli sambhar?

Idli Sambhar Recipe

Hello! friends namaskar.Today we try to know about South indian popular dish idli sambhar in easy steps.Then come on let's start the journey.
Ingredients for Idli:

2 cups of Idli rice (or regular rice)

1 cup of split black lentils (urad dal)

1 teaspoon of fenugreek seeds

Salt to taste

Water for soaking and grinding

Oil for greasing the idli molds

Ingredients for Sambar:

1 cup of toor dal (pigeon peas)

2 cups of mixed vegetables (carrots, beans, potatoes, drumsticks, etc.), chopped

1 onion, finely chopped

2 tomatoes, chopped

2 green chilies, slit

1 tablespoon of sambar powder

1/2 teaspoon of turmeric powder

A small piece of tamarind (about a lemon-sized ball), soaked in water

Salt as per  taste

Coriander leaves for garnishing

For tempering (tadka):
2 tablespoons of oil

1 teaspoon of mustard seeds

1 teaspoon of cumin seeds

A few curry leaves

2 dried red chilies


Idli Preparation:
Wash the idli rice and urad dal separately and soak them in water for about 4-6 hours.

Soak the fenugreek seeds along with the urad dal.

After soaking, drain the water and grind the rice and urad dal separately to a smooth paste using a grinder or blender.

Mix the ground rice and dal together in a large bowl, add salt, and mix well.

Cover the bowl and let the batter ferment overnight or for at least 8 hours.

After fermentation, the batter will rise and become fluffy.

Grease the idli molds with oil and pour the batter into each mold.

Steam the idlis in a steamer for about 10-12 minutes or until they are cooked.

Remove the idlis from the molds and keep them aside.

Sambar Preparation:
Cook the toor dal in a pressure cooker with water until it becomes soft and mushy. Set it aside.

In a large pot, heat oil and add mustard seeds. Once they start spluttering, add cumin seeds, dried red chilies, and curry leaves.

Add the chopped onions and sauté until they turn translucent.

Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft.

Add the mixed vegetables, sambar powder, turmeric powder, and salt. Mix well.

Extract the tamarind juice from the soaked tamarind and add it to the pot.

Add water as needed and let the sambar simmer for about 15-20 minutes or until the vegetables are cooked.

Once the vegetables are cooked, add the cooked toor dal and mix well. Adjust the consistency by adding more water if required.

Let the sambar simmer for another 5 minutes. Garnish with coriander leaves.

Serve the idlis hot with sambar and enjoy!

Note: This recipe makes approximately 20 idlis. You can adjust the quantity of ingredients according to your needs. Also, feel free to add coconut chutney or tomato chutney as accompaniments to enhance the flavors.