Iddlis with Sambhar and iddli Podi or dry chutney which is eaten with ghee or oil drizzled on it . One of the best food to eat . Light and steamed . Ideal for any meal, tiffin, travelling , parties…cocktail iddlis , add any veggies to make them interesting and colorful . Very easy to make if your batter is fermented well and the proportion of rice and urad dal is right. I have started using iddli rava …which is easily availbale in South . And it makes the iddlies softer and fluffier as when compared to the rice iddlies.
Recipe of Iddlies
2 cup iddli Rava
1 cup of urad dal
1 cup of flat rice or Pohe
Wash and soak Rava , dal and Pohe seperately . For min 6-8 hrs in enough water .
Remove water from the iddli rava . Keep it aside
Grind the dal with little water to a smooth paste . Add the pohe and grind it to a smooth paste.
Remove . Add in a big container. Mix well with a ladel . Add 1/2 teasp salt . Mix well.
Cover and keep overnight in a warm place to ferment.
In the morning . It will be double or triple in quantity . Mix it well again.
Oil the iddli moulds lightly . Add some grated carrots or raisins and fried cashews first .
Then add a ladel full .
Heat water in the iddli maker. Keep the mould in it. Close the lid and once it starts whistling ..the iddli cooker , put on sim and steam for 15 mts.
Remove carefully the mould , it will by hot , use a kitchen towel
Remove iddlis gently with a sharp knife or or a big spoon .
Enjoy with sambhar and podi.
Pictures….batter ready .
Mix it with a ladel
Oil the iddli mould
Pour the batter
Ready iddlis .
Yellow Arhur dal or tuvar dal …1 katori
Mixed vegetables ..carrot, beans, brinjal, palak, potatoe drumsticks, onions and tomatoes …about 1 1/2 cups.
Tamarind ..2 tbsp . Soaked and pulp removed .
MTR Sambhar powder ..3-4 tbsp
Soak dal for 1 hr or more .
Boil with enough water , salt and 1/2 teasp turmeric or Huldi .
Remove . Add all cleaned chopped vegetables . Add water if required
Give one whistle. Remove from fire . Add Tamarind pulp . Give one boil .
Add sambhar powder , keep stirring , make sure there are no lumps of the powder. This will thicken the Sambhar too . Add water if required.
Give one or two boil . Switch off gas
Heat oil, add pinch of heeng , mustard and curry leaves . Pour it over the Sambhar.
Add chopped coriander .
This is the arhur dal with huldi and salt ..ready to be boiled.
Veggies ready .
Dal boiled .
Add veggies .
Tamarind soaked .
The MTR Sambhar Powder.
Adding the Sambhar powder .
The tempering or tadka
Sambhar ready .
Dhania or coriander seeds ..6 tbsp
Cumin or jeera…2 tbsp
Curry leaves ..2 tbsp
Dry red chillies 2-3 or more
Garlic 2 cloves
Chana dal 4 tbsp
Urad dal 4 tbsp
Tamarind ..size of a lemon seedless
Oil 2-3 tbsp for frying
The ingredients lightly fried and ready
One year old curry leaves plant with seeds .
Wash and dry curry leaves .
Heat a tbsp of oil , keep gas at sim and fry urad dal till it emits aroma . Same manner do the chana dal.
Remove them after roasting seperately .
Roast everything . Do not burn . Do at sim flame . Salt to be added while grinding.
Make sure there is little oil all this while .
Add curry leaves , roast till dry and brown .
Switch off gas …add tamarind . Leave it in the hot pan for a mt .
Grind everything. Adding salt to a rough powder.
Store and keep. Enjoy with little oil or ghee with iddli , dosa or even rice.