Mini idli – 20 Nos…
Toor dal (cooked)– ½ cup
Small onion – 12
Tomato – 2
Coriander leaves – 1 tsp
Tamarind paste- 3 tsp
Turmeric power – ½ tsp
Coriander power – 1 tsp
Chilly power – ½ tsp
Jaggery – ½ tsp
Musard Seeds – 1 tsp
Cumin Seeds 1 tsp
Green Chillies -3
Red Chillies -1
Curry leaves – few
Hing – ¼ tsp
Ghee – 1 tsp
Heat a pan heat oil and ghee and do the tempering with the given Ingredients
Add the small onion, salt and fry till it is soft.
Add chopped tomatoes, coriander leaves and fry for 3 mints.
Add Turmeric power, Coriander power, Chilly power and fry for 2 more mints
Pour the Tamarind paste, required water, cooked dal and jiggery and boil for 3 mints in high heat.
In slow fire cook for 5 more mints.
Allow the sambar to cool a little and add mini idly into the sambar and server within 10 mints.
Idly Rice – 4 cups
Urad Dal – 1 cup
Fenugreek seeds – ½. Tsp
Wash and soak rice separately and urad dalwith fenugreek seeds for 6 hrs.
Grind urad dal first and then the rice.
Mix both the batter together with salt and keep it overnight for fermentation