Mini idli sambar recipe
Mini idli sambar recipe is a healthy and delicious breakfast dish of Tamil Nadu. Sambar is an integral part of South Indian cuisine prepared with freshly ground sambar masala and tomatoes, It tastes heavenly with mini idlis when drizzled with hot ghee. Mini idlis are also called as Button idli sambar, Coin idli sambar. A kid’s friendly breakfast dish and a healthy breakfast dish for all age groups.
Method –
Ingredients:
Boiled rice (idli rice) – 2 cup
Urad dal – 1 cup
Flattened rice/Aval (poha)/cooked rice – 1/4 cup (optional)
Salt to taste
For sambar –
To pressure cook –
Toor dal – 1 cup
Tomato – 2 no’s
Asafoetida – 2 pinches (powdered)
Turmeric powder – 1/4 tsp
Coconut – 1/2 cup
Coriander – 2 Tsp
Chana dal – 1 tbs
Dry red chilies – 6 -7 no’s
Methi seeds – 1/4 Tsp
Oil – 2 Tsp
For seasoning –
Mustard seeds – 1/2 tsp
Cumin – 1/2 tsp
Curry leaves – 3-4 springs
Sambar powder – 1/2 Tsp
Sambar onion – 1 cup roughly chopped
Jaggery – 1 tbs (grated)
Method:
To make or to prepare mini idli’s –
- Rinse the rice, drain the water in it. Soak rice, urad dal, flattened rice separately for 3- 4 hours, After soaking rinse and drain the water in the soaked rice. Grind it to a fine paste by adding enough water.The consistency of the batter must be thicker than the dosa batter consistency. Keep the prepared batter covered to fermentation for overnight.
- Next morning the batter gets fermented, mix the batter with salt and cooking soda(optional), grease the mini idli mold with ghee/oil add batter to each mold, add enough water to the base of the steamer, place it in the steamer close the lid and steam it for 15 min. Rest it for 5 more min before you remove the idlis from the molds.
Ingredients –
To make or to prepare sambar for mini idli’s –
Rinse tur dal in water, pressure cook it by adding turmeric, asafoetida, and tomatoes (whole) with 3 cups of water, pressure cook it for 3-4 whistles.
Heat a Kadai by adding oil in it, when the oil is hot add chana dal fry until it turns to golden brown, add coriander, methi, chilies fry until coriander gets light brown, then add coconut fry it until it becomes hot and remove it from the flame and set aside.
When it is ready to grind, transfer it to a mixer jar
Make a dry powder without adding water to it, until all the ingredients get powdered,
Add little water and grind it to a paste and keep ready.
Mash the dal mixture until tomatoes get mashed properly. Bring it to boil, add grounded paste, grated jaggery and salt to taste. Combine it to medium thick in consistency.
Boil the sambar for 5 – 6 min.
Heat a pan by adding oil in it, when it is hot add mustard seeds, allow it to splutter, then add cumin, curry leaves and chopped sambar onions saute until onion is translucent, remove it from the flame add it to the sambar.
Stir with the sambar. Thus aromatic and delicious sambar is ready to serve it with mini idli’s.
Remove the idli’s from the mold, with a spoon.
Add prepared sambar, until the idli gets soaked in sambar.
Drizzle 2 or 3 tsp of ghee all around it, add chopped coriander for garnishing, serve hot and enjoy delicious, aromatic mini idlis with sambar.
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