Soft Idlis ( South Indian Special)

Soft Fluffy Idlis
Idlis are one of the traditional South Indian recipe, which is served as a breakfast or tiffin item in most of the homes. Which are easily digested and prepared with minimum ingredients....even it can be served any time. 

To make it soft, fluffy, spongy only ingredients and measurement plays an important part. When measuring ingredients take the same cup to measure rice and dhall and we need to take heaped cups of both ingredients.
1.We need to wash both rice and dhall well atleast 3-4 times.
2. Soak Idli rice for atleast 2.5 hrs before you grind, but for whole urud dal only 45 min before is enough.
3. Wash and soak idli rice first. After 2 hrs wash and soak urud dal.

There is a slight variation in measurement, when you grind in Mixie and Wet grinder.
For Mixie 1:3....1 whole urud dal: 3 Idli rice...

Ingredients: ( Wet grinder)

Idli rice - 4 cups
Whole urud dal - 1 cup
Methi / Fenugreek seeds - 1 tsp
Salt to taste

Method:
# Soak idli rice and urud dal separately.
With urud dal add methi seeds and soak.

# Whether using wet grinder or Mixie always grind whole urud dal first and just Sprinkle little water and with your hand give a mix in every 10 min. To get a nice fluffy dough.

# Always use hands as with our body heat the idli batter will get furmented well.

# Once urud dal is grinded well....remove from the grinded or Mixie.

# Idli rice should be grinded well and smooth batter.... while grinding rice add salt according to your taste.

 #Remove the rice batter in a vessel and add urud dal dough and mix well with your hands. 

#If you are preparing dosa can use the batter immediately...but for Idlis need to wait for 7-8 hrs for furmentation.

# Once furmented can store in refrigerator.

# Atleast 1/2 hr before you prepare your Idlis, need to keep the idli batter out of the refrigerator.
# Give a nice mix..from the batter you can find whether your Idlis will be fluffy and soft.

# In an idli steamer add water, Grease oil in idli plates and steam for 20-25min.
# Check with a knife, if it comes out clean that means your Idlis are done.

Allow for few minutes and with the help of a spoon...dip it in water then remove the Idlis from plate.
Serve with Chutney or Sambar.
Pl. do try and provide your comments.
Thank U!

Hotel Style Sambar With Mini Idlis

Hotel Style Sambar With Mini Idlis
A very easy and  simple Sambar recipe, prepared with authentic hotel style. This recipe can be prepared without sambar powder.

Ingredients:
Vegetables - Shallots (china vengayam), yellow Pumpkin, white pumpkin, drumsticks, tomatoes, carrots, potatoes.

Dry roasted Masala

Dhania- 2 tsp

Chana dal - 1 tsp
Urud dal - 1/2 tsp
Methi seeds - 1/2  tsp
Pepper - 3-4
Red chilli - 7-8
Jeera - 1/2 tsp
Grated coconut - 1/2 cup

Other ingredients:
Toor dhal - 1/2 cup
Tamarind - 1 lemon size
Turmeric powder -, 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves few, asafatedia -1/2 tsp
Chopped coriander leaves
Oil - 2 tsp
Ghee - 2 tsp
Salt to taste
Idli batter

Method:

# Chopped vegetables, should be pressure cooked, with Toor dal adding turmeric powder until it turns soft.

# Dry roast masala's...such as corriander seeds, Channa dal, methi or fenugreek seeds, jeera, grated coconut, red chillis, pepper, urud dal along with shallots or Chinna Vengayam.

# once it comes to room temperature make a fine paste.

# Boil tamarind juice well with salt.

# Once the raw smell of tamarind goes, need to add the masala paste and boil well.

# Add cooked dal and vegetables to the boiling tamarind syrup and masala paste.

# Add Asafoetida to the Sambar.

# Seasoning with mustard seeds, curry leaves, Shallots and pour it in Sambar.

# Prepare mini Idlis.

# In a serving bowl pour sambar, add mini Idlis and a drizzle of ghee... which enhances the taste of hotel sambar.

Pl. do try and provide your comments.

Thank you!