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Lets start with today's recipe Soft n Fresh Idlies , Spicy Tangy Sambhar with Homemade sambhar masala and Coconut Chutney....
First we will start up the Idli Batter preparation. If one needs to make Idly in the breakfast , you need to soak the rice and urad daal on the previous day in afternoon at around 1-2pm. Then Grind in fine paste at about 7-8 pm . Keep it in a warm place for about 5-6 hours ( or say overnite) to let it ferment properly.
We will first start wid the idly batter step by step procedure. Then sambhar masala , sambhar followed by cocunut chutney....
Lets start wid the idly batter....
Ingredients and Procedure :
For Idly Batter
3:1 Ratio ( so u can increase or decrease according to the ratio)
Here I have taken the cup in picture for measurements.
1). Rice : 3 Cups
2). Urad Daal : 1 Cup
3). Methi dana : 1 Teaspoon
Once it is soaked for 5-6 hours , Grind both in fine paste without adding much water to the mixture while grinding.
After about 10-15 minutes , mix about the pastes.
Now , keep this pan with the paste in a humid place or in sunlight for few hours to ferment it. (You can keep it in humid place overnight during winters/rainy season). You can clearly see the difference in the picture , the batter comes up after fermentation.
Once you get properly fermented batter , you can steam fresh hot idlies :) It takes approx 10-12 minutes for steaming idlies.
Now , Sambhar Masala
Ingredients and Procedure :
For Sambhar Masala
1). Moong Daal (Split yellow) : 2 Tablespoon
2). Chana Daal : 2 Tablespoon
3). Dhaniya Sabut : 5-6 Tablespoons
4). Methi Dana : 2 Teaspoons
5). Red Chilly Sabut : 5-6
6). Black Pepper : 10-12
7). Cloves : 8-10
8). Coconut (Dried) : 4 Tablepsoons Grated
9). Curry Leaves
Fry all the ingredients in some oil. Let them cool for few minutes and then grind in a fine powder. Store in air tight container and use as and when required.
Ingredients and Procedure :
For Sambhar
1). Arhaar Daal : 100-150 gms ( as per requirement)
2). Ghiya : 10-15 Small Cubes
3). Brinjal : 10-12 Cubes
4). Drumsticks : 5-6 ( Finger Length Pieces)
5). Onion : 1 Big (Chopped Lenghtwise)
6). Tomato : 1 Big ( Finely Chopped)
7). Curry Leaves : 10-15 Leaves
8). Red Chilly Dry : 1-2
9). Green Chilly : 2-3 (Chopped Lengthwise)
10). Tamarind Paste : 2 Tablespoons
11). Lemon Juice : 2 Teaspoons
12). Rai/Black Sarso seeds : 1-2 Teaspoons
13). Red Chilly Powder : 1 Teaspoon
14). Dhaniya Powder : 1 Teaspoon
15). Turmeric Powder : 1/2 Teaspoon
16). Sambhar Masala : 2-3 Teaspoons (Which We Prepared)
17). Salt to Taste
18). Oil : 2-3 Tablespoon
These are the ingredients. First boil the Arhaar Daal with a pinch of salt , hing and 1/2 Teaspoon of Turmeric Powder.
Take oil in a pan , let it heat on medium heat and then add rai/black sarso seeds. When the seeds splutter , add curry leaves and dried red chillies in it.
Now , Add long chops of Onion , fry till slight pink and then add ghiya , brinjal , drumsticks on after the other say wid a gap of 2-2 minutes each. Saute , the veggies till soft and then add salt and turmeric powder.
Its time to add tomatoes to the mix. Now , add sambhar masala and saute for few minutes. Add some water if the masala is drying up. Add all the dry spices (Except the tamarind paste and lemon juice).
Add some water and cover the lid. Keep it on medium flame till the veggies are cooked up properly. Its time to add the boiled arhaar daal into the masala.
So , add daal and let it to boil for 3-4 minutes and then add the lemon juice and tamarind paste to it a let it boil.
When you could see oil on the upper surface of sambhar , remove it off heat.
Ingredients and Procedure:
Coconut Chutney
1). Coconut : About half the ball of coconut.
2). Bhunji Chana Daal : 2 Tablespoons
3). Curd : 2 Tablespoons
4). Green Chillies : 4-5
5). Salt to Taste
Grind all the ingredients in a fine paste. The Chutney is ready.
For Tempering of Chutney
1). Rai Seeds : 1 Teaspoon
2). Dry Red Chillies : 2
3). Curry Leaves : 8-10 Leaves
4). Oil : 2 Teaspoons
Heat oil , Add Rai seeds when these splutter and dry chillies , curry leaves. When the Tadka is ready , carefully put it on the chutney and mix properly.
So , Finally , all the three important dishes are ready. All are important as they go hand in hand :) :) :)
Manage your time and prepare all the three fresh and serve hot. I am sure you would really enjoy them :)
Idly taste best and soft when the batter is fresh. My batter gave me 20 medium sized idlies. You can soak more daal for making a variety like Chinese Chilly Idly , Idly Fry , Veg Uttapam etc etc ....
As of now , Enjoy the Platter below :) :) :)
Keep checking the blog dear all.... :) :) :)
Lets start wid the idly batter....
Ingredients and Procedure :
For Idly Batter
3:1 Ratio ( so u can increase or decrease according to the ratio)
Here I have taken the cup in picture for measurements.
1). Rice : 3 Cups
2). Urad Daal : 1 Cup
3). Methi dana : 1 Teaspoon
Soak Rice and Urad daal in separate bowls. Add the methi dana in the daal bowl and keep both properly soaked for 5-6 hours.
Once it is soaked for 5-6 hours , Grind both in fine paste without adding much water to the mixture while grinding.
After about 10-15 minutes , mix about the pastes.
Mix these paste very nicely so that it comes out to be one.
Now , keep this pan with the paste in a humid place or in sunlight for few hours to ferment it. (You can keep it in humid place overnight during winters/rainy season). You can clearly see the difference in the picture , the batter comes up after fermentation.
Once you get properly fermented batter , you can steam fresh hot idlies :) It takes approx 10-12 minutes for steaming idlies.
Now , Sambhar Masala
Ingredients and Procedure :
For Sambhar Masala
1). Moong Daal (Split yellow) : 2 Tablespoon
2). Chana Daal : 2 Tablespoon
3). Dhaniya Sabut : 5-6 Tablespoons
4). Methi Dana : 2 Teaspoons
5). Red Chilly Sabut : 5-6
6). Black Pepper : 10-12
7). Cloves : 8-10
8). Coconut (Dried) : 4 Tablepsoons Grated
9). Curry Leaves
Fry all the ingredients in some oil. Let them cool for few minutes and then grind in a fine powder. Store in air tight container and use as and when required.
Ingredients and Procedure :
For Sambhar
1). Arhaar Daal : 100-150 gms ( as per requirement)
2). Ghiya : 10-15 Small Cubes
3). Brinjal : 10-12 Cubes
4). Drumsticks : 5-6 ( Finger Length Pieces)
5). Onion : 1 Big (Chopped Lenghtwise)
6). Tomato : 1 Big ( Finely Chopped)
7). Curry Leaves : 10-15 Leaves
8). Red Chilly Dry : 1-2
9). Green Chilly : 2-3 (Chopped Lengthwise)
10). Tamarind Paste : 2 Tablespoons
11). Lemon Juice : 2 Teaspoons
12). Rai/Black Sarso seeds : 1-2 Teaspoons
13). Red Chilly Powder : 1 Teaspoon
14). Dhaniya Powder : 1 Teaspoon
15). Turmeric Powder : 1/2 Teaspoon
16). Sambhar Masala : 2-3 Teaspoons (Which We Prepared)
17). Salt to Taste
18). Oil : 2-3 Tablespoon
These are the ingredients. First boil the Arhaar Daal with a pinch of salt , hing and 1/2 Teaspoon of Turmeric Powder.
Take oil in a pan , let it heat on medium heat and then add rai/black sarso seeds. When the seeds splutter , add curry leaves and dried red chillies in it.
Now , Add long chops of Onion , fry till slight pink and then add ghiya , brinjal , drumsticks on after the other say wid a gap of 2-2 minutes each. Saute , the veggies till soft and then add salt and turmeric powder.
Its time to add tomatoes to the mix. Now , add sambhar masala and saute for few minutes. Add some water if the masala is drying up. Add all the dry spices (Except the tamarind paste and lemon juice).
Add some water and cover the lid. Keep it on medium flame till the veggies are cooked up properly. Its time to add the boiled arhaar daal into the masala.
So , add daal and let it to boil for 3-4 minutes and then add the lemon juice and tamarind paste to it a let it boil.
When you could see oil on the upper surface of sambhar , remove it off heat.
Ingredients and Procedure:
Coconut Chutney
1). Coconut : About half the ball of coconut.
2). Bhunji Chana Daal : 2 Tablespoons
3). Curd : 2 Tablespoons
4). Green Chillies : 4-5
5). Salt to Taste
Grind all the ingredients in a fine paste. The Chutney is ready.
For Tempering of Chutney
1). Rai Seeds : 1 Teaspoon
2). Dry Red Chillies : 2
3). Curry Leaves : 8-10 Leaves
4). Oil : 2 Teaspoons
Heat oil , Add Rai seeds when these splutter and dry chillies , curry leaves. When the Tadka is ready , carefully put it on the chutney and mix properly.
So , Finally , all the three important dishes are ready. All are important as they go hand in hand :) :) :)
Manage your time and prepare all the three fresh and serve hot. I am sure you would really enjoy them :)
Idly taste best and soft when the batter is fresh. My batter gave me 20 medium sized idlies. You can soak more daal for making a variety like Chinese Chilly Idly , Idly Fry , Veg Uttapam etc etc ....
As of now , Enjoy the Platter below :) :) :)
Keep checking the blog dear all.... :) :) :)
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