Name: IDLI SAMBHAR recipe by Shilpa gupta at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: For Idlis; Rawa 1+1/2 cup; Powdered oats 1/2 cup; Buttermilk 2+1/2 cup; Salt 1 tesp; Eno salt 1+1/2 tesp; For sambhar; Chopped mixed vegetables 2 cup; Pigeon pea 1/2 cup; Tamarind pulp 2 tbsp; Coriander powder 1 tesp; Turmeric powder 1/2+1/4 tesp; Garam masala 1/2 tesp; Red chilli powder 1/2 tesp; Asafoetida 1/4 tesp; Ginger paste 1 tesp; Tomatoes 2 big; Oil 2 tbsp; Cumin seeds 1/2 tesp; Mustard seeds 1/2 tesp; Curry leaves 1 sprig

ABOUT IDLI SAMBHAR RECIPE

Idli sambhar, southern delicacy served as finger food, appetizer. I gave a health dose to my Idlis by adding my secret ingredient powdered oats.

Ingredients Serving: 10

For Idlis
Rawa 1+1/2 cup
Powdered oats 1/2 cup
Buttermilk 2+1/2 cup
Salt 1 tesp
Eno salt 1+1/2 tesp
For sambhar
Chopped mixed vegetables 2 cup
Pigeon pea 1/2 cup
Tamarind pulp 2 tbsp
Coriander powder 1 tesp
Turmeric powder 1/2+1/4 tesp
Garam masala 1/2 tesp
Red chilli powder 1/2 tesp
Asafoetida 1/4 tesp
Ginger paste 1 tesp
Tomatoes 2 big
Oil 2 tbsp
Cumin seeds 1/2 tesp
Mustard seeds 1/2 tesp
Curry leaves 1 sprig

Instructions

Mix together rawa, powdered oats and buttermilk. Rest it for 15 minutes.
Add salt and Eno salt and 2 tbsp water. Mix.
Fill the batter in greased microwave able mini idlis mould.
Micro on high for 3 minutes.
Cook whole batter.
Finely chop mix vegetables and wash pigeon pea.
Pressure cook chopped vegetables and dal with 2 glass water, 1 tesp salt and 1/2 tesp turmeric powder for 1 whistle and then simmer for about 15 minutes.
Dissolve tamarind pulp, coriander powder, turmeric powder, garam masala, red chilli powder, Asafoetida and ginger paste in 2 tbsp of water.
Grind tomatoes to fine puree.
Splutter cumin seeds and mustard seed in oil.
Add curry leaves.
Add pureed tomato. Cook until oil oozes out.
Add tamarind mixture and cook until oil oozes out.
Add this tadka to boiled vegetables and dal.
Add 2 more glass of water and give a boil.
Simmer for 15 more minutes.
Prick Idlis in toothpick and serve with sambhar filled in glasses halfway.

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