- First we make Idlis. You can buy small idli plates here
- Soak Ponni rice (idli rice) & Urad dal at leat 3 hours in separate bowls
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Drain water and grind both separately with required amount of water
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Mix them and add salt and keep it for fermentation overnight
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Note : you are requested to to use bigger bowl as the batter will rise . so there need some space
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If the weather is hot fermentation will be fast. But in cold climate require much more time.So if you are in colder climate keep the batter in a warm place
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Before use, mix well the batter
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Boil water in the boiler.
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Rub some oil / butter to grease the Idli plate
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Pour batter in idli plate and place it in steamer
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after 10-15 minute Your soft idli will be ready
- Now we will make Sambar
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First of all boil toor dal in a cooker and keep it aside
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In a pan add Coriander,Fenugreek, red chillies and some curry leaves
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Roast it with a teaspoon of oil till fenugreek become light brown
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Let’s grind them in to thick paste with required amount of water. Lets keep it aside
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In a thick bottom bowl add all vegetables (except tomato and ladies finger)
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Add turmeric powder and lets cook it
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Now we will add Salt and mix well
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Now lets add tomato and ladies finger and cook for few minutes
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Add Tamarind juice, cooked toor dal and mix well and let it boil
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let it boil few minute now add masala paste
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Now add Asafoetida powder
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In a pan heat oil. Add mustard seeds, red chillies, curry leaves.
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When mustard seeds started to crackle add the mix to the sambar
- Now in a serving bowl fill your cute mini idlis, pour sambar. Make sure all idlis are covered in sambar.
- Now enjoy your Idli sambar
Mini Idli Samabr
- 21 ingredients
- 10 servings
- Cooking time
-
Complexity level
Intermediate
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Rating
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Its always best friends. Idli and samabr. Now we are making mini idlis, which will dip in to home made special sambar.
Hooray!
You have all the ingredients, let's start cooking!
Ingredients
0/21 ingredientsGood job!
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