Idli Sambar is made of pulses and it is a good source of proteins. Protein is the building block of the body, mainly required for muscle growth and weight loss too. Pulses used in idli sambar are high fibers too. Due to the presence of water, sambar is the best food for smooth digestion. Idli is rich in carbohydrates, proteins, and fibers and the main thing is that it doesn’t contain any saturated fat. It is a healthy south Indian food.
Idli Sambar Ingredients:
- For Idli:
- 1 cup white urad daal
- 1.5 tbsp salt
- a pinch of baking soda
- oil for greasing
- 2 cup toor daal
- For Sambar:
- 0.5 tbsp turmeric powder(Haldi)
- 3 red chilies
- 1 tbsp sambhar powder
- 1 pinch Hing
- 2 tbsp mustard
- 1/4 tbsp Tamarind paste
- 1 tomato, chopped
- ½ carrot, chopped
- 1 potato, cubed
- 5 beans, chopped
- 5 pieces drumstick
- ½ brinjal/baingan
- green chilies to taste
- few curry leaves
- salt as per taste
- cooking oil
Step by Step Procedure for Idli
- Pick, wash and soak the dal for 8 hours or overnight.
- Pick, wash and drain the rice. Grind it coarsely in a blender.
- Grind the dal into a smooth paste.
- Now mix the rice and daal together into a batter.
- Mix salt and set aside in a warm place for 8 to 9 hours or overnight for fermenting.
- Idlis are ready to be cooked when the batter is fermented.
- Grease the idle handler and fill each of them with 3/4 full of batter.
- Steam idlis on a medium flame for about 10 minutes or until done.
- Use a butter knife to remove the idlis.
Step By Step Procedure of Sambar
- For Sambar:
- Cook toor daal with Haldi and water and keep aside.
- Cook the vegetables in water enough to soften them and add Haldi and salt.
- When vegetables are cooked add tamarind paste.
- Then, heat some oil in a pan, splutter mustard, add red chilies, green chilies, curry leaves, hing, and sambhar powder and keep stirring for a few minutes.
- Add this to the boiling vegetables.
- Add the toor daal and let it cook for a few more minutes.
- Sambar is ready…