Jain Idly Sambhar | How to make Jain Idly Sambhar

By Bhumika Gandhi  |  7th Dec 2018  |  
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  • Photo of Jain Idly Sambhar by Bhumika Gandhi at BetterButter
Jain Idly Sambharby Bhumika Gandhi
  • Prep Time

    16

    Hours
  • Cook Time

    35

    mins
  • Serves

    8

    People

1

0

About Jain Idly Sambhar Recipe

Idli Sambar finds its origin in South India but is now popular all over the country and outside. We enjoy it as a breakfast.

Jain Idly Sambhar

Ingredients to make Jain Idly Sambhar

  • 1 Cup Toovar dal
  • 1 Tbsp Sambhar Powder
  • 1/2 Tsp turmeric powder
  • salt to Taste
  • A pinch asafoetida
  • 1 Tsp mustard seeds 
  • 1 Tsp Urad dal
  • 2 Tbsp oil
  • Idli
  • 3 cup idli rice
  • 1 cup udad dal
  • salt to taste
  • water as needed

How to make Jain Idly Sambhar

  1. In a pressure cooker, add dal, sambhar powder, turmeric powder, salt and 3 cups of water.
  2. Cook for 3 whistles cut off heat and let it cool down
  3. Heat a heavy bottom sauce pan over medium heat, add oil.Add split urad dal and mustard seeds wait until they crackle.
  4. Then add asafoetida.
  5. Add the cooked dal and mix well. Simmer for 7 to 10 minutes on medium heat.
  6. Then cut off the heat.
  7. Making idli
  8. Rinse urad dal and rice in water for 2-3 times.
  9. Soak urad dal, and rice together in a water for 4-5 hours
  10. Drain excess water from soaked urad dal and rice.
  11. Transfer drained dal and rice into large jar of mixer grinder.
  12. Add 1/2 cup water and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture.
  13. Transfer it into a large bowl.
  14. Add salt and mix it well. Batter should not be very thick or very thin. 
  15. Cover it with a plate and keep it in warm place about 7 to 8 hours.
  16. Grease idli moulds with oil and pour batter over it.
  17. Place moulds in the steamer. Cover steamer with a lid and steam the idlis for 10 minutes .
  18. Remove idli moulds from the steamer and let them cool for few minutes.
  19. Transfer them to a plate 
  20. Serve hot with  sambar  and coconut chutney in the breakfast.

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