HomeBREAKFAST RECIPES Idly chutney sambar | Savoury rice cake |

Idly chutney sambar | Savoury rice cake |

Posted in : BREAKFAST RECIPES, Savoury rice cake| Idly| on by : Divya Suresh Tags: , , , , , , , , ,

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.

  • Rice (sona masoori) or rice rava/Idly rava (readily available) – 1 cup
  • Black gram lentil/Urad dal – 1/2 cup
  • salt
  • 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
  • Ghee – 1/2 tbsp
  • Onion – 2 big
  • Tomato – 2 big
  • Tamarind water (thick) – 1tbsp
  • Jaggery/sugar – 1 tsp
  • Salt to taste
  • 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
  • Ghee – 1/2 tbsp
  • Mustard seeds – 1/2 tsp
  • Asafoetida – 1/4 tsp
  • Curry leaves – few
  • 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
Idly sambar

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