Idli is a traditional breakfast item in South Indian households. It has a long history and most probably must have originated in Karnataka, though there are certain other studies that link its origin to Indonesia. Idlis along with sambar are considered as a 'complete and healthy meal' ; the rice and urad dal in idlis complement each other well making it a 'complete protein'. The vegetables and dal in the sambar act as good supplements. All in all, idlis are healthy and are easy on stomach and hence the doctors recommend them to patients as the first solid food in our part of the world!
Preparation time: 4-5 hours of soaking + 15-20 minutes to prepare the batter+overnight fermenting
Cooking time: 30 minutes
Ingredients:
Idli rice : 2 cups
White Boiled (Par-boiled) rice : 1 cup
Urad dal(split black lentils) : 1 cup
Salt-to taste
Oil - to grease the idli moulds
Method:
1. Wash and soak both the rice together. Soak the urad dal separately. Let them soak for 4-5 hours.
2. Drain the urad dal and grind it into a fine paste. keep aside in a handi(pot).
3. Drain both the rice and grind them to a smooth mix.
4. Mix the ground rice with the urad paste. Take care to see that both the pastes have really mixed well together. Cover and keep aside. Let the batter ferment overnight.
5. In the morning, add salt to the fermented batter and mix again.
6. Grease a few idli moulds with oil and then pour a ladle of the batter into each of them.
7. Now, steam them in idli-maker or a pressure cooker for 10-12 minutes.
8. Repeat step 6 and step 7 with remaining batter.
9. Serve hot with sambar and coconut chutney.
Sambar
This is the traditional Tamil Brahmin recipe for Sambar.
Preparation time :
Cooking time :
Ingredients:
Tur Dal (split pigeon pea)- 1 1/2 cup
Shallots - 1 cup, chopped
Green chilli -1, slit
Cumin seeds - 1 tsp
Asafoetida (Hing) - 3/4 tsp
Garlic- 10-12 cloves
Tomato - 1, big
Drum sticks -5
Coriander seeds - 3 tbsp, heaped
Red chilli powder - 2 level tsp
Turmeric - 1/2 tsp'
Tamarind paste - 1 1/2 to 2 tbsp
For seasoning:
Mustard seeds - 1 tsp
Curry leaves - 2 sprigs
Kashmiri dry red chillies - 3
Coriander leaves - to garnish.
Method:
1. Soak the tur dal for half an hour. In the meantime, clean and chop the shallots and garlic. Chop the tomato too. Also, clean and cut the drumsticks into 3'' pieces.
2. In a pressure cooker, add the tur dal, chopped onions, garlic, slit green chilli, cumin seeds, hing and chopped tomato.
3. Boil for 3 whistles and then on slow fire for 5 minutes.
4. When the pressure is fully released, open the cooker. Add the drumstick pieces and tamarind paste. Close the cooker and cook for 2 more whistles. Put off the fire.
5. In a kadai (pan) heat oil. Add the mustard seeds. when they start to splutter, add the curry leaves and broken red chillies. When there is further spluttering, add the coriander powder, red chilli powder and turmeric powder.
6. Keep stirring until a pleasant aroma emanates from it. Remove from fire and add it to the prepared dal. Mix well.
7. Garnish with Coriander leaves and serve along with the idlis.
Coconut Chutney:
Coconut - 2 cups, grated
Green chilli - 1
Ginger -1/2 inch piece
Garlic - 2 cloves
Coriander leaves -2 tbsp
Cumin seeds - a pinch
Tamarind paste - a drop
Salt - to taste
Method:
Grind to a smooth paste all the ingredients.
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