November 1, 2012

Button Idli Sambar aka Mini idli dipped in sambar





Ingredients:

For Button idlis:
Idli rice - 1 cup
Urad dal - 1 cup

Preparation:
Soak the rice and urad dal in separate bowls for 6-8 hours. Grind them in a mixie or stone grinder with little water, The batter should be slightly thicker than dosa batter. Mix and keep them in warm place to ferment for a minimum of 8 hours. Add salt once fermented. Spoon them into idli moulds that is greased with oil. Steam them for 10 mins or till done. Spoon them out once little cold. Or you can dip spoon in cold water and take hot idles out :).

For Sambar:
Toor dal - 1.5 cup
Shallots/sambar onions - 10 nos sliced thinly
Tomato - 1large chopped finely
Tamarind -a small lemon size soaked in 1/4 cup water
Potato - 1 medium cut into small cubes
Carrot - 1medium cut  into small cubes
Turmeric powder - 1/4 tsp
Sambar powder - 2 tsp ( I used eastern)
Mustard seeds - 1/4 tsp
Coriander leaves - half handful
Salt to taste
Oil

To roast & grind:
Coconut grated - 2.25 tbsp
Chana dal - 2 tbsp
Fenugreek seeds - 1 tsp
Coriander powder - 1.25 tsp
Red chilly - 3 nos
Curry leaves - 7 leaves
Asafoetida - a pinch



Preparation:

Roast all the ingredients on low flame (under the grind ingredients). Then grind them in grinder when cooled.

Meanwhile pressure toor dal in almost 3 cups water till done. Then mash them nicely with back of the spoon. Keeping the dal to further boil, add in the vegetables.

Meanwhile, in a pan add a tsp of oil and to this add mustard seeds. Once seeds splutter, add in the onions and sauté. Once light, add in tomato and add a bit salt for faster cooking. Cook till tomato gets smashed. Then add in the turmeric powder, sambar powder. Sauté till oil starts leaving sides.

Crush the tamarind in soaked water with fingers to remove the pulp from seeds. Then add the pulp paste to the dal mix. Now add the onion mix sautéd to the dal mixture. Stir. Finally add in the roasted powdered masala and stir nicely. Add salt per taste. The consistency of sambar should not be too thick. A little thin will be right. Garnish with chopped coriander leaves.

Serving:
Serve in a bowl with mini idlis soaked in hot sambar.

Cheers,
Neetz ;)

9 comments:

Veena Theagarajan said...

Yummy and perfect idli
great-secret-of-life.blogspot.com

Roshu said...

superb dear!!!!
welcome back to blogging!!!!

divya said...

Ahh...this looks absolutely delicious!!

Lubna Karim said...

Congrats on the arrival of Prince in the family....Button Idli Sambhar is one of my favorite....love it...

Julie said...

wow..delicious:)
How's ur li'l one doing?
Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey

Vidya said...

Delicious....yummy...fantastic idli

Amy said...

Looks supper delicious....This is a dish I haven't try by myself yet.want to try soon...

Event: Cook like a Celebrity Chef

Tamilarasi Sasikumar said...

Hi,
sambarIdli looks so yum...Happy to follow you:)...Will be glad if you follow back...

Reshmi Mahesh said...

Wow...delicious and perfect idlis..

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