facebook twitter pinterest youtube googleplus email rss

Diwali 2014

Monday, January 13, 2014

14-idli-ghee-idli    
I know I could not post any new recipes at all last week, I think most of you know my in-laws were here and I spent most of my free time together with the family and gave a break myself from blogging and enjoyed family time to the fullest Happy. I won’t say I was very busy with works, as every one shared the works. So I had free time, but we spent those time playing card games, board games along with AjBlushing. Yesterday they left SG and we 3 are again left here with our routines. Aj went to school and Vj went to office and I am back to blogging. Though I felt sad, I am so much worried about Aj how he is going to take this. He was all tears when we came back to home and he could not forget the fun time he had all these days. I had tough time consoling him, actually, I don't know how toStriaght Face. Somehow today he went school and hopefully that could deviate him and only when he comes back, it wont be the same. Will take some time for him sure.
And I know most of you will be busy with the pongal cleaning works and planning for pongal. Though I don’t have any special recipe for pongal this time, I thought to break my silence with this simple post. Please go through the recipe for learning tips and tricks for getting delicious sambar that can be perfect for mini idlies.

WISHING YOU ALL A HAPPY PONGAL & MAKAR SANKRANTI




Mini Idli Sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 4

Ingredients


Toor dal  1/2 cup 
Tamarind extract  2 tblsp, thick 
Tomato  2 
Green chillies  3 
Sambar powder  1 tsp 
Turmeric  1/4 tsp 
Coriander leaves, chopped  1 tblsp 
Small onion  15 
Red chilli  1 
Ghee  1 tblsp 

To temper

Ghee 2 tsp
Mustard 1 tsp
Cumin seeds/ jeera 1 tsp
Curry leaves 1 sprig
Asafoetida / Hing 1/4 tsp

Method

  1. Soak tamarind and pressure cook dal for 4-5 whistles with enough water, turmeric, a pinch of asafoetida and a red chilli. Extract tamarind juice from the soaked tamarind. Mash the dal well once done.
  2. Heat kadai, temper with the items given under ‘To temper’ table in order. Add peeled small onions, slit green chillies and fry for a minute.
  3. 1-mini-idli
  4. Add chopped tomatoes and a pinch of salt and fry until tomatoes turn soft.
  5. 2-ghee-idli
  6. Add enough water with tamarind juice and bring to boil. Add turmeric, sambar powder and required salt. Bring to boil and add chopped coriander leaves. Boil for 3 minutes.
  7. 3-ghee-idli
  8. Add cooked dal and mix well. You can add a pinch of jaggery if you want at this stage. Bring to boil and boil for 2 minutes in medium flame. Top with ghee.
4-idli-sambar

Tips for making mini idlies:

  • Refer this post for making idli batter. Grind the rice a little coarse. This will make the idli textured perfect to absorb the sambar.
  • Either sambar or the idlies should be hot for perfect absorbing.
  • Do not soak for long time and keep as it will become soggy and mushy. Just do it 5 or 10 mins before.

Notes

    • The sambar should be more with tomatoes and less tamarind.
    • Add salt carefully so that the sambar is drinkable.
    • Ghee is perfect for tempering this sambar and topping too.

Enjoy hot for evening snack or as dinner. We love it for a dinner when ever we want something special for dinner, when we have only idli batter.

mini-idli-sambar

Posted by
Labels: ,

21 comments:

  1. Looks delicious. Pictures are making me drool.

    ReplyDelete
  2. sambhar idlies are drool worthy

    ReplyDelete
  3. Mouthwatering pics! Will try this sambar recipe soon.

    ReplyDelete
  4. Make me drool, early in the morning...so inviting

    ReplyDelete
  5. i love this and order it anytime i visit a restaurant. looks very inviting

    ReplyDelete
  6. Drool worthy!! I love to eat ghee-sambar-idly anytime.

    ReplyDelete
  7. This looks so tempting and delicious. Drooling!

    ReplyDelete
  8. Yummy..have never tried making mini-idlies,they look super cute.We always order this whenever we go to Sangeetha restaurant.Your platter however looks way better than that :) Happy Pongal :)

    ReplyDelete
  9. Picture itself says how delicious the idlis are! Nice recipe and lovely clicks dear..

    ReplyDelete
  10. When should the green chillies be added?? You havent mentioned it anywhere if im not wrong...

    ReplyDelete
  11. in ingredients list green chillies has been mentioned but while preparing not mentioned wen to add green chillies

    ReplyDelete
    Replies
    1. Sorry, I have edited, it has to be added along the onions

      Delete
  12. ur recipes r really superb...the variety of items u do for per servings is amazing even am trying to present like u now a days..keep doing the good work.. hw u r managing to prepare so many items tell me ur plan abt it..

    ReplyDelete
  13. Awesome....It came Really nice

    ReplyDelete
  14. Awesome...It came very well.....

    ReplyDelete
  15. Mashallah it has come good
    I have an question can we add gingelly oil instead of ghee

    ReplyDelete

Thank you for visiting my space and leaving comments,your comments are really appreciated...

To bloggers Please do not give link back to your event announcement along with your comments. I may delete your comment otherwise,sorry!

Related Posts with Thumbnails