14 Idli Sambar | How to make Hotel Style 14 Idli Sambar | Stepwise Pictures | Glutenfree Recipe
Masterchefmom
Masterchefmom
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Ingredients

  • 250 ml cup
  • 5 cups Idli Batter
  • 1 large onion
  • 1 large tomato
  • 2 medium size ones
  • 15 -20 fresh curry leaves
  • 2 teaspoon tamarind paste
  • 1 lemon
  • 1 tablespoon moong Dal
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon Sambar Powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon sesame oil
  • 1 teaspoon finely chopped
  • 1 teaspoon finely chopped onions
  • 1/2 teaspoon Idli Milagai podi
  • 1 teaspoon ghee
  • 2. Spoon the idli cups with a teaspoon of idli batter.
  • 1. In a wide pan, heat oil and add the mustard seeds.
  • 2. When the mustard seeds splutter, add the curry leaves, thinly sliced onions and shallots with little salt and turmeric powder. Cook in medium flame.
  • 3. When they turn transparent ( around 1
  • 5. Add the tamarind juice
  • 6. Add the sambar powder and adjust salt.
  • 1. You can add chopped white pumpkin, drumstick , carrot in the sambar if you like ( You need to parboil them separately).
  • 2. You can powder the moong dal (uncooked) and pressure cook the sambar with adequate water.
  • 4. If you prefer thicker sambar, you can add
  • 2 teaspoon of Sattu powder
  • powder
  • 1 tablespoon of water
  • 6. If you are carrying the idlis for picnics or potluck parties, then take the sambar separately and heat it before you serve. Add the sambar to idlis just before serving.

Instructions

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