Mini Idli – Sambar

Another of V's favourite. He loves to hold the small idlis and gobble them up. We try our best to make him eat slowly. But he somehow manages to eat them really fast.

Its such a pleasure to see him eat like that. I think why cant he eat everything like that???

I make this once in 10 to 15 days. He gets excited when he sees the idli cooker and the mini idli stand on the counter.

For the idlis, grease the mini idli stand and keep it to the side. Add water in the idli cooker and get it to a rolling boil.

In the mean time, take sufficient amount of Idli / Dosa batter in a bowl. If you need, add boiling water to get the consistency for idli batter. Now add enough salt and a pinch of Soda-bi-carbonate and mix well. You will notice that the batter rises almost immediately. Spoon out the batter into the idli stand. Put this in an idli cooker and steam for around 20 mins.

Look at the mini idli stand ready to go into the idli cooker.

This sambar is a little different (and easy) from the regular sambar. This is how they make at my house when they make idlis (every day). Its more watery than the usual sambar. You can make it thick if that’s how you like.

Ingredients:
1/2 cup Toor Dal washed
1/2 Onion sliced thinly
3 Red Chillies torn in the middle
3 tsp Chopped Tomato
¼ tsp Fenugreek Seeds
½ tsp Mustard Seeds
½ tsp Cumin Seeds
10 to 15 Curry Leaves
½ tsp Tamarind Concentrate
¼ tsp Hing
2 tbsp Oil
Salt to Taste
Chopped Coriander Leaves for garnish

Method

1. Pressure cook Toor Dal, Onion, Red Chillies, Chopped Tomato, Hing in 1 and a half cup of water till done (it takes about 3 whistles for me). Mash it well.
2. In a separate pan, heat Oil.
3. When hot, add the Fenugreek Seeds, Mustard Seeds and Cumin Seeds and let them crackle.
4. Add the Curry Leaves and fry for a minute.
5. Add the Tamarind Concentrate and cook for 2 minutes. Add a little water if necessary.
6. Transfer this to the pressure cooker along with 1 and a half cup of water and Salt.
7. Mix well and bring to a rolling boil and turn off the stove.
8. Garnish with Coriander Leaves and serve hot with idlis.

Note 1: If you haven’t made idlis till date, I would suggest you watch it (either live or on the web) to know the consistency of the batter. It will be a trial and error later. But atleast you have a base to work on.
Note 2: If you want the sambar to be thick, add less water when mixing the salt.
Note 3: I like to put my idlis in a bowl, add the sambar and leave it for some time to cool and soak.
Note 4: If there’s any left over, I mix the idlis and sambar and put in the fridge. It tastes much better when the idlis are soaked well.

This goes to the following events:

Srivalli's Breakfast Mela

Suma's Cooking with Whole Foods (Legumes / Beans) - Toor Dal / Pegion Peas that was started by Kiran.