- Soak rice, dal and fenugreek seeds for 4-6 hours.
- Drain water and grind them to fine paste using little water.
- Keep the batter overnight in warm place to ferment.
- Once the batter has risen, add salt and mix it well.
- Great the idli stand with oil and take a ladleful of batter to fill the idli mould.
- Add 1 cup of water in idli steamer and let it boil.
- Put idli mould in steam and steam for 14 minutes.
- Serve it warm with chutneys and sambhar.
Idli Sambhar
#myrecipe
By Megha Saxena
Jul, 7th
618
Servings
4 persons
Cook Time
50 minutes
Ingredients
4
- 6
Ingredients
- Rice
- Urad Dal
- Fenugreek seeds
- Salt
- Oil
- Water
Instructions
Notes/Tips
Idli and Sambar are the combinations meant for each other. The word Idli is derived from the Indonesian ‘Kidli’ for similar steamed cakes. Soft fluffy idlis served with savory, spiced and lightly tangy sambhar – a vegetable stew made with lentils and assorted vegetables is a winning combination made for each other. I love to have this breakfast in monsoons with a hot cup of tea. It’s quite filling and an ideal meal for family . What’s your idea of Monsoons?
