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First we make Idlis. You can buy small idli plates here
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Soak Ponni rice (idli rice) Urad dal at least 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 use a 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
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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 into thick paste with the 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, and curry leaves.
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When mustard seeds started to crackle add the mix to the sambar
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Now in a serving bowl fill your cute mini idlis, pour sambar. Make sure all idlis are covered in sambar.
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Now enjoy your Idli sambar
