Name: Ghee Idli & Sambar recipe by Subhashni Venkatesh at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: For Idli:; Par boiled rice 4 cups; Urad dal / Black gram 1 heaped cup; Salt to taste; For sambar:; Shallots 10; Thur dal and Moong dal 3 table spoons each; Green chillies slit 2; Red Chillies 2; Chopped tomatoes from 5 tomatoes; Mustard seeds, cumin seeds and curry leaves for seasoning; Coriander leaves; Coriander seed powder 2 tsp; Red chilli powder 1/2 tea spoon; Salt to taste; Ghee 2 tsp; Oil 2 tbsp

ABOUT Ghee Idli & Sambar RECIPE

A complete balanced food to start a day with is Idli and Sambar. This combo consists of all required proteins, carbohydrate and fat that is needed for a day and also who can say 'No' to this divine breakfast of South India???

Ingredients Serving: 6

For Idli:
Par boiled rice 4 cups
Urad dal / Black gram 1 heaped cup
Salt to taste
For sambar:
Shallots 10
Thur dal and Moong dal 3 table spoons each
Green chillies slit 2
Red Chillies 2
Chopped tomatoes from 5 tomatoes
Mustard seeds, cumin seeds and curry leaves for seasoning
Coriander leaves
Coriander seed powder 2 tsp
Red chilli powder 1/2 tea spoon
Salt to taste
Ghee 2 tsp
Oil 2 tbsp

Instructions

Wash rice and Urad dal separately and soak in clean water for 4 hours.
After four hours grind them separately in a wet grinder or blender to smooth paste and transfer the batter to a larger vessel giving space for the batter to ferment. Add required salt to the batter and mix well with hand.
Let the batter be set aside for 8 hours to ferment. Now the batter is ready to make idlis.
Grease the idli plates with oil (regular or mini idli plates) and pour the batter into the craters.
Keep them in the steamer to get cooked.
Recipe for Sambhar:
While the idlis are getting steamed, heat the cooker pan with oil.
Do the seasoning with mustard, cumin, red chillies and curry leaves.
Add the shallots and green chillies. Stir well.
Now add the tomatoes. Let them get cooked well till they become pulpy.
Pour 500 ml of water, dals, coriander and red chilli powder, salt and mix well.
Close the pan with the lid and allow to cook up to 5 or 6 whistles.
Switch off the stove. Open the pan once the steam is released. The Sambar is ready now.
In a bowl, place required idlis and pour 4 ladles of sambhar on them.
Pour a dollop of ghee and garnish with coriander leaves and serve.

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