Idli with Sambhar hotel style

Idli with Sambhar hotel style breakfast special

South Indian special breakfast Idli with Sambar, make fluffy soft Idli's at home easily combine it with Hotel style Sambhar

Can be served Dipped in Sambhar:

Ingredients for Idli
For Idli Batter:
Urad Daal: 1 cup

Raw Rice(Idli Rice): 3 cups

• Soak Urad Dal & Dosa Rice in separate containers for  4 hrs 
• Wash & Grind Urad dal with little water to fine paste
• Remove in a big vessel
• Then Wash & Grind soaked Rice with little water to a coarse paste, mix this with Urad dal
• Keep in warm place to Ferment Overnite (6hrs)

Procedure is as follows:
After fermentation when making Idli add Salt to batter & mix

Grease the Idli mould with Oil

Pour a laddle full of Idli batter in each section of Idli

Keep in Idli steamer(Keeping water below)& steam for 20 min

After 20 min switch off the heat & let it cool down a bit

Then remove the Idli stand, let it release its steam a bit

Then with help of a wet spatula(ie dip the spatula in water)

Remove the Idli from each section & serve

Ingredients for Sambhar:

1 Potato: Cubed

Lentils( Toor daal): 2 cups

Tomatoes: 2 chopped

Tamarind: 2sps

Jaggery: 1sp

Sambar powder: 3 sps

For tempering:

Oil: 3sps

Mustard seeds: 1sp

Curry leaves: 5-6

Procedure for Spice mix(Sambar powder):
This spice mix is used for hotel style Sambhar & also very famous South Indian gravy "Udupi Style Sambar"

Ingredients needed:
Black gram(Udal daal): 2Tbsps
Bengal gram(Chana daal): 4 tbsps
Red chilies(Byadgi/Kashmiri): 6-7
Coriender powder: 2Teaspoon
Jeera: 1 teaspoon
Methi(Fenugreek seeds): 1Tsp

Method to prepare this spice Mix powder:

In a pan dry roast chana daal & urad daal till it slightly changes color & remove
Similarly dry roast the red chilies
Then lastly roast Jeera(cumin) & methi & coriender just for a min & remove
Let the spices Cool down then transfer to a dry blender & make a fine powder

                  
Store in an airtight container, 

Procedure for Lentil sambhar:

Wash the daal & soak it in water for 15-20 min

This way the daals will get cooked easily

Wash the Potato peel the Outer skin

Cut it to get cube size pieces

Pressure cook the lentils(Daal) along with the chopped potato

For the Tempering:

In a deep dish, Add Oil heat it then add mustard seeds

Once it splatters add curry leaves &  chopped Tomatoes

Fry the tomatoes till mushy, add salt to taste, this way tomatoes will soften fast

Add little water & cook the tomatoes, then add the cooked lentils with potato

Add 2 cups water (Depending on the consistency you need) add the sambar powder 3tbsp

Bring it to boil, the gravy will thicken, now add Tamarind paste & jaggery & mix

Add more water if the gravy is still very thick,check the taste,(if you want it move spicy you can add chili powder)

Sprinkle coriender leaves, Enjoy spicy tangy hotel style Sambhar

Serve with Idli by dipping the Idlis in sambhar
Enjoy super breakfast