Ingredients:
1) Urad dal (Minapappu gullu) = 1Cup.
2) Idli Rava = 2 1/2 Cup
3) Salt = Acc to taste.
Method:
1) Soak urad dal and Idli rava separately for 6hrs (add 3/4 water in a vessel while soaking Urad Dal and Idli Rava).
2) Grind Urad Dal in wet grinder keep adding water as and when required, batter should neither be too thicky nor in liquid form. Add salt for taste while grinding Urad Dal in wet grinder.
3) Wash idly rava and drain the water, repeat this process twice. If there is any extra water squeeze the water and then mix the idly rava with the batter prepared in the previous step, let the batter ferment over night and you can observe increase in the volume of batter on next day. Mix the batter well, now the batter is ready to prepare Idlis
3) Apply oil or water on the Idly plates and fill the batter in Idly plates.
4) Keep these Idly plates in a vessel with little water and place lid on it. Keep this vessel on stove for about 10 - 15 minutes and then switch off the stove and keep vessel aside. After 5 minutes remove the lid and take out each Idli carefully.
How to prepare yummy sambar ??
Ingredients:
1) Toor Dal (Kandhi pappu) = 1Cup.
2) Onions (vullipayalu) = 3
3) Carrots = 1
4) Tomatoes = 1
5) Drum sticks (Mulakkadallu) = 1/2Cup.
6) Green Chillies(Pachi mirapakayalu) = 4 (Cut into length wise.).
7) Potatoes (Aloo / Bangala dumpalu) = 1 (Cut in to pieces.)
8) Tamarind (Chinta pandu) = lemon size.
(Soak in water for about 15 min and extract juice, keep this ready to use)
9) Jaggary ( Bellam ) = 1 Tbl spoon.
10) Oil = 1 Tbl spoon.
11) Salt = Acc to taste.
12) Chilly powder = 1 Tbl spoon.
13) Sambar powder =1/4 Tblspoon
14) Curry leaves (Karivepaaku) = 1Spring.
15) Coriander Leaves(Kottimera) = 1 small cup
16) Turmeric powder (Pasupu) = 1/4 Spoon.
17) Asafotida (Inguva) = 1Pinch.
Method:
1) Cook Toor Dal in pressure cooker, add 3 cups of water for 1 cup of Toor dal and add 1 tblspoon of oil (Adding Oil to Toor dal while cooking will ensure Toor Dal cooks very soft and fast within less time, (on Pressure cooker 4 whistles are enough to cook Toor Dal by adding Oil), otherwise it may take little more time) after the pressure is released remove the Toor Dal vessel from Pressure Cooker and take cooked Toor Dal into a bowl.
2) Again cook all the vegetables in pressure cooker add some water while cooking vegetables and wait till you get 2 whistles on Pressure Cooker.
3) Then add tamarind juice and 1 cup of water in Toordal and add Salt, Turmeric Powder, Onions, Jaggery, Coriander leaves, Chilly Powder, Sambar Powder, mix all the vegetables and stir for about 15 min and then swith off the stove and keep this aside.
4) Popu/Garnish above prepared Sambar (Follow link for Garnishing)
You can serve Sambar, Chutney, Karapoddi seperately with Idlyor Pour sambar on Idli's
Sambar Idli's are ready to serve..... :)
1) Urad dal (Minapappu gullu) = 1Cup.
2) Idli Rava = 2 1/2 Cup
3) Salt = Acc to taste.
Method:
1) Soak urad dal and Idli rava separately for 6hrs (add 3/4 water in a vessel while soaking Urad Dal and Idli Rava).
2) Grind Urad Dal in wet grinder keep adding water as and when required, batter should neither be too thicky nor in liquid form. Add salt for taste while grinding Urad Dal in wet grinder.
3) Wash idly rava and drain the water, repeat this process twice. If there is any extra water squeeze the water and then mix the idly rava with the batter prepared in the previous step, let the batter ferment over night and you can observe increase in the volume of batter on next day. Mix the batter well, now the batter is ready to prepare Idlis
3) Apply oil or water on the Idly plates and fill the batter in Idly plates.
4) Keep these Idly plates in a vessel with little water and place lid on it. Keep this vessel on stove for about 10 - 15 minutes and then switch off the stove and keep vessel aside. After 5 minutes remove the lid and take out each Idli carefully.
How to prepare yummy sambar ??
Ingredients:
2) Onions (vullipayalu) = 3
3) Carrots = 1
4) Tomatoes = 1
5) Drum sticks (Mulakkadallu) = 1/2Cup.
6) Green Chillies(Pachi mirapakayalu) = 4 (Cut into length wise.).
7) Potatoes (Aloo / Bangala dumpalu) = 1 (Cut in to pieces.)
8) Tamarind (Chinta pandu) = lemon size.
(Soak in water for about 15 min and extract juice, keep this ready to use)
9) Jaggary ( Bellam ) = 1 Tbl spoon.
10) Oil = 1 Tbl spoon.
11) Salt = Acc to taste.
12) Chilly powder = 1 Tbl spoon.
13) Sambar powder =1/4 Tblspoon
14) Curry leaves (Karivepaaku) = 1Spring.
15) Coriander Leaves(Kottimera) = 1 small cup
16) Turmeric powder (Pasupu) = 1/4 Spoon.
17) Asafotida (Inguva) = 1Pinch.
Method:
1) Cook Toor Dal in pressure cooker, add 3 cups of water for 1 cup of Toor dal and add 1 tblspoon of oil (Adding Oil to Toor dal while cooking will ensure Toor Dal cooks very soft and fast within less time, (on Pressure cooker 4 whistles are enough to cook Toor Dal by adding Oil), otherwise it may take little more time) after the pressure is released remove the Toor Dal vessel from Pressure Cooker and take cooked Toor Dal into a bowl.
2) Again cook all the vegetables in pressure cooker add some water while cooking vegetables and wait till you get 2 whistles on Pressure Cooker.
3) Then add tamarind juice and 1 cup of water in Toordal and add Salt, Turmeric Powder, Onions, Jaggery, Coriander leaves, Chilly Powder, Sambar Powder, mix all the vegetables and stir for about 15 min and then swith off the stove and keep this aside.
4) Popu/Garnish above prepared Sambar (Follow link for Garnishing)
You can serve Sambar, Chutney, Karapoddi seperately with Idlyor Pour sambar on Idli's
Sambar Idli's are ready to serve..... :)
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