29 November, 2015

Idly chutney sambar | Savoury rice cake |

Posted in : Breakfast recipes, Savoury rice cake| Idly| on November 29, 2015 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

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