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Photo of Ghee Idli & Sambar by Subhashni Venkatesh at BetterButter
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Ghee Idli & Sambar

May-05-2017
Subhashni Venkatesh
20 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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???

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • Tamil Nadu
  • Pressure Cook
  • Steaming
  • Main Dish
  • High Fibre

Ingredients Serving: 6

  1. For Idli:
  2. Par boiled rice 4 cups
  3. Urad dal / Black gram 1 heaped cup
  4. salt to taste
  5. For sambar:
  6. shallots 10
  7. Thur dal and Moong dal 3 table spoons each
  8. Green chillies slit 2
  9. Red Chillies 2
  10. Chopped tomatoes from 5 tomatoes
  11. Mustard seeds, cumin seeds and curry leaves for seasoning
  12. coriander leaves
  13. coriander seed powder 2 tsp
  14. Red chilli powder 1/2 tea spoon
  15. salt to taste
  16. ghee 2 tsp
  17. oil 2 tbsp

Instructions

  1. Wash rice and Urad dal separately and soak in clean water for 4 hours.
  2. 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.
  3. Let the batter be set aside for 8 hours to ferment. Now the batter is ready to make idlis.
  4. Grease the idli plates with oil (regular or mini idli plates) and pour the batter into the craters.
  5. Keep them in the steamer to get cooked.
  6. Recipe for Sambhar:
  7. While the idlis are getting steamed, heat the cooker pan with oil.
  8. Do the seasoning with mustard, cumin, red chillies and curry leaves.
  9. Add the shallots and green chillies. Stir well.
  10. Now add the tomatoes. Let them get cooked well till they become pulpy.
  11. Pour 500 ml of water, dals, coriander and red chilli powder, salt and mix well.
  12. Close the pan with the lid and allow to cook up to 5 or 6 whistles.
  13. Switch off the stove. Open the pan once the steam is released. The Sambar is ready now.
  14. In a bowl, place required idlis and pour 4 ladles of sambhar on them.
  15. Pour a dollop of ghee and garnish with coriander leaves and serve.

Reviews (1)  

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Sheetal Sharma
May-22-2017
Sheetal Sharma   May-22-2017

I like it, will try

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