I make sambar idli once in a while for Saturdays morning breakfast. When Happy was 8 months old, mom always talks about giving Happy mini sambar idli once she starts to eat our regular food. During her last visit in 2013, when I was shifting home she bought me this mini idli mold and forced me to use it for Happy. These mini idli's give me nice memories about my mom whenever I use this mold since it was my mom's dream to make sambar idli for Happy. I have already posted Idli Batter which you can refer while making sambar Idli. I have explained an easy to make sambar recipe in this post. For variation, you can check out my tiffin sambar post too. Let us move on to the preparation:
Ingredients:Idli Batter - as required
To Pressure Cook(for the Sambar):
Toor(Tuvar) dal - 1/2 Cup
Turmeric Powder - 1/2 tsp
Salt - as required
To Temper:
Ghee - 2 tsp
Mustard seeds - 1/2 tsp
Cumin Seeds(Jeera) - 1/2 tsp
Curry leaves - few
Dry Red Chilli - 1
Shallots - around 10
Tomato - 2 medium sized
Green Chilli - 2 (slitted vertically)
Sambhar Powder - 1 tsp
To Garnish:
Onion - as required(chopped finely)
Coriander leaves - as required(chopped finely)
Ghee - as required
Method:
1. Make the batter ready and spoon the idli's carefully as shown below.
2. Steam the idli's and keep it ready. In a pressure cooker, cook the items under 'To Pressure Cook' for 3 to 4 whistles. After the pressure releases, mash it roughly. Meanwhile, peel the skin of shallots, chop the tomatoes and slit the green chilli.
3. In a pan, add the ghee and temper it by adding mustard seeds, cumin seeds, dry red chilli and curry leaves. Then add the shallots, tomato and green chilli. When the tomato mashes well and the onions are transparent, add 1.5 cups of water and sambar powder. Bring it to a rolling boil.
4. When it is boiling, add the mashed dal. Allow everything to boil for 5 to 6 mins in high flame and switch off the flame. Keep it covered until we serve.
While Serving: In a bowl, arrange the required idli's and then pour the sambar generously to cover the idlis. Then top it with a spoon of ghee and garnish it with chopped onion and coriander leaves. Just assemble 5 to 10 mins before serving else the idlis will absorb the sambar completely and will be soggy.
- I have not added tamarind and if you really need it, add very thin tamarind juice instead of water. Tomato should dominate the sambar. Check out my tiffin sambar for variation.
- Check out my Idli Batter recipe for more inputs on Idli.
- Adding ghee give a great taste and so generously use it.
Happy's Cook - Divya
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