Name: Idli Sambhar Fondue recipe by Rabiya Khalid at BetterButter
Prep time: 540 min
Cook time: 30 min
Total time: 570 min
Yield: 3
Ingredients: Idli sambhar recipe; For idli :; 1 cup regular rice; cup parboiled rice or idli rice,; ½ cup whole or split urad dal; ¼ cup thick poha; 1 tsp Salt; Oil to brush; For sambhar :; 1 cup mix dals soaked; 2 tbsp Everest sambhar masala; 1 tbsp Tamarind Pulp; 1 cup mixed vegetables; Curry leaves , mustard seeds , round red chillies for tempering; Coriander to garnish

ABOUT Idli Sambhar Fondue RECIPE

I love giving an indian touch to any foreign cusine. Fondue is usually considered a french, Italian or swiss affair. So why not indian. And here it is.

Ingredients Serving: 3

Idli sambhar recipe
For idli :
1 cup regular rice
cup parboiled rice or idli rice,
½ cup whole or split urad dal
¼ cup thick poha
1 tsp Salt
Oil to brush
For sambhar :
1 cup mix dals soaked
2 tbsp Everest sambhar masala
1 tbsp Tamarind Pulp
1 cup mixed vegetables
Curry leaves , mustard seeds , round red chillies for tempering
Coriander to garnish

Instructions

Rinse both the regular rice and parboiled rice. Rinse the poha and add to the rice.
Add water cover and keep the rice and poha to soak for 4 to 5 hours.
Soak the urad dal separately in water for 4-5 hours.
Then grind separately and mix both batters well. Add salt.
Cover and let the batter ferment for 8-9 hours or more if required.
The batter will become double in size and rise after fermentation.
Grease the idli moulds.
Pour the batter in the moulds and steam the idlis in a steamer.
Steam for 10-12 mins or until the idlis are done.
Remove and serve with sambhar.
For sambhar :
Boil dal to one whistle in cooker.
Whisk it to smooth paste
Add mix vegetables like drumsticks, potato, brinjal etc.
Add Everest sambhar masala and tamarind pulp.
Temper with mustard seeds, curry leaves, red chillies.
Add salt. Garnish with coriander.
Assemble in fondue stand and serve hot.

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