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Fourteen Idlis

May-31-2017
Anuradha Balasubramanian
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Fourteen Idlis RECIPE

It's a special dish from Saravana Bhavan restaurant, one of the very popular chain of restaurant from Tamil Nadu.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Simmering
  • Boiling
  • Steaming
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 4

  1. Button Idlis( small Idlis)- as required
  2. For sambar
  3. Tuvar dal( tuvaram paruppu)- 3/4th cup
  4. Yellow Moong dal( pasi parruppu)- 1/4thcup
  5. Tamarind- big lemon size soaked in 1 cup of water.
  6. Turmeric powder- 1/2 tsp
  7. Grated jaggery- 2 tsps
  8. Onions- 2( medium sized)
  9. Tomatoes-2( small)
  10. Carrot- 1
  11. Brinjal- 2
  12. Radish- 1
  13. Cordiander seeds- 4 tsps
  14. Chana dal- 3 tsps
  15. Khuskhus- 2 tsps
  16. Jeera- 1/2 tsp
  17. Mustard seeds- 1/4th tsp
  18. Whole pepper – 1/4th tsp
  19. Fenugreek seeds- 1/4tsp
  20. Red chillies- 8-9
  21. Mustard- 1 tsp
  22. Oil- 3 tsps
  23. Hing- 1/4th tsp
  24. Fenugreek seeds- 1/4th tsp
  25. Curry leaves- few
  26. Coriander leaves- 1 tbsp

Instructions

  1. Wash both tuvar and moong dal well and pressure cook for 3 whistles
  2. Once the steam subsides, remove the dal, mash it well and keep aside.
  3. Squeeze well and extract tamarind juice.
  4. Chop all the vegetables. Keep aside one chopped onion and tomato.
  5. Heat 1/2 tsp of oil in a small kadai. Add coriander seeds, chana dal, khuskhus, jeera, red chillies, pepper and fenugreek.
  6. Roast till it gives a good aroma and dal becomes golden.
  7. Remove and keep it aside.
  8. In the same kadai, again add 1/2 tsp of oil. To ghz hot oil, add 1 chopped onion. Sauté till becomes pink and them add tomatoes. Sauté till the tomatoes become soft.
  9. Cool and grind along with the roasted spices to a smooth paste.
  10. In a pan, add tamarind extract, salt to taste, jaggery , turmeric powder and the chopped vegetables.
  11. Let it cook till the raw smell of tamarind goes and the vegetables become soft.
  12. Now, add the ground masala and the mashed dal to the tamarind mixture. Mix well. Check the seasoning.
  13. Add the required amount of water( 21/2- 3 cups) to correct the consistency. Let it simmer till it starts boiling.
  14. Heat 2 tsps of oil. Add mustard. When it starts spluttering add fenugreek seeds and hing. Add the tempering to the sambar and serve hot.
  15. To assemble Fourteen Idlis
  16. Arrange the idles in a serving bowl.
  17. Pour the sambar over till the idlis get immersed and serve hot immedietly:)

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