29 November, 2015
Idly chutney sambar | Savoury rice cake |
Posted in : BREAKFAST RECIPES, Savoury rice cake| Idly| on by : Divya Suresh Tags: BREAKFAST, celebrations, healthy, healthy snacking, home made, idli, IDLY, namma bengaluru special, nutritious, rice idly
ಇಡ್ಲಿ ಚಟ್ನಿ ಸಾಂಬಾರ್
Idly, sambar & chutney is a very basic, regular & traditional breakfast in south Indian households. In south India anybody who is little familiar with cooking will know how to make Idly.
If the proportions and grinding consistency is perfect , then you can’t miss the perfect preparation. Idly is made by steaming a batter consisting of fermented black lentil (de-husked) and rice.
As idly is a soft steamed food, any age group people can consume. Now let’s have a look at the detailed recipe for this tummy friendly breakfast dish.
Other varieties of idly in my blog are – sabbakki/sago/sabudana idly , jolada idly/makai ka idly , rava/sooji idly , shavige/semiya idly , ragi/finger millet idly , avalakki/rice flakes/poha idly , lentil less sambar for idly , mallige idly , sandwich idly , sorghum/jolada tari idly , masala idly , 3 ingredient idly , instant chocolate idly , banana-coconut idly , tatte idly – using red rice
You may also like to check – Pineapple chutney , Pineapple + bengal gram chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) , raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney , cabbage/yele kosu chutney , sesame seeds chutney , amla-togari bele chutney
Ingredients : measuring cup used – 250 ml
- Rice (sona masoori) or rice rava/Idly rava (readily available) – 1 cup
- Black gram lentil/Urad dal – 1/2 cup
- salt
PROCEDURE :
- Rinse well and soak black split black gram for 2 hours in enough water
- If you are using rice, then rinse well and soak the rice for 5 to 6 hours
- Grind the soaked split black gram into a fine paste and rice into coarse paste separately, transfer both to a container and combine really well
- If you are using Rice rava ( Idly rava), soak it for half an hour with very minimum water
- Grind the split black gram into a fine paste
- Then add the rice rava to the same mixie jar and pulse it for a minute along with urad paste adding salt. The batter consistency should be thick.
- Transfer to a container, cover and allow it to ferment for 8 to 10 hours or overnight
- Pour a ladle or 1&1/2 ladle full of fermented batter into the idly plates (wet idly plates under running water) and steam them for 12 to 15 minutes
- Rest it for 5 more minutes and then remove the idlys from the plate
- Serve with chutney and sambar
HOW TO MAKE SAMBAR :
Ingredients :
- Ghee – 1/2 tbsp
- Onion – 2 big
- Tomato – 2 big
- Tamarind water (thick) – 1tbsp
- Jaggery/sugar – 1 tsp
- Salt to taste
To dry roast and grind :
- coriander seeds – 2 to 2&1/2 tbsp
- Fenugreek seeds – 1/2 tsp
- Cumin seeds – 1/4 tsp
- Black pepper corns – 8 to 10 nos.,
- Red chilli – 6 nos.,
- grated fresh coconut – 4 or 5 tbsp
- Turmeric powder – 1/4 tsp
For tempering :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/2 tsp
- Asafoetida – 1/4 tsp
- Curry leaves – few
PROCEDURE :
- Chop onions and one tomato and make paste of the other tomato
- Dry roast all the ingredients under the heading ‘to dry roast & grind’, and grind into a fine paste using little water
- Heat 1/2 tbsp ghee add chopped onion and fry till translucent
- To this add chopped tomato, tomato paste and ground masala paste and mix well
- Add water to get the desired consistency
- When it starts to boil, add tamarind water and jaggery/sugar and salt
- Prepare tempering and pour on the sambar
- Serve with idly/dosa/dosay