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#YFL #SanjyotKeer #IdliSambar #YFLXHamiltonBeachIndia
Idli sambar
Prep time: 25-30 minutes (doesn’t include soaking & fermentation)
Cooking time: 35-40 minutes
Serves: 15-18 idlis depending on the size of the idlis
For Soft idli Batter:
Ingredients:
Urad dal ½ cup
Ukhda chawal idli rice 1.5 cups
Methi seeds ½ tsp
Salt to taste
For Hotel Jaisa Sambar:
Ingredients:
For sambar masala paste:
Refined oil / coconut oil 2 tbsp
Hing a small piece
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Black peppercorns 1 tsp
Methi seeds 1 tsp
Coriander seeds 2 tbsp
Kadi patta 12-14 nos.
Kashmiri red chillies 10-12 nos.
Fresh coconut 1/4th cup (grated)
Garlic 2-3 cloves
Ginger 1 inch
Shallots 4 nos.
Green chillies 1-2 nos. (only if you want it spicy)
Tur/arhar dal 1/3rd cup (washed & soaked well)
Turmeric powder 1/4th tsp
A pinch of salt
Oil 1 tbsp
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Onion 2 medium sized (diced)
Tomatoes 2 medium sized (diced)
Turmeric powder 1 tsp
Kashmiri red chilli powder 1 tsp
Veggies:
Drumstick 1 no. (cut into pieces)
Pumpkin 1/3rd cup (cubed)
Ash gourd 1/3rd cup (cubed)
Brinjal 1 no. (cut into quarters)
Bottle gourd 1/3rd cup (cubed)
Shallots 1/4th cup (sliced)
Jaggery 5-6 tbsp (you can adjust as per your preference)
Tamarind water of a lemon sized ball of tamarind soaked in water
Oil 1 tbsp
Lady finger 5-6 nos.
For tadka
Oil 1 tbsp
Chana dal 1/4th tsp
Methi seeds 1/4th tsp
Mustard seeds 1/4th tsp
Boriya red chillies 4 nos.
Kadi patta 8-10 nos.
Hing 1/4th tsp
For Coconut chutney:
Ingredients:
Nariyal 1 cup
Roasted chana dal 1/3rd cup
Green chillies 1 no.
Cumin powder ½ tsp
Black pepper powder 1/4th tsp
Salt to taste
Water as required
For tadka
Oil 1 tsp
Chana dal ½ tsp
Urad dal ½ tsp
Rai 1 tsp
Dry red chillies 1-2 nos.
Kadi patta 10-12 nos.
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