Idli & Sambar
3 cups boiled rice
1 cup black gram whole
Salt - 3 tsps
Soak the long grain boiled rice for 4-5 hrs & urad dal for 3 hours.
Grind the soaked rice & urad to a fine paste
Mix both of them ,add salt & let it ferment atleast for a day.(overnight) mix the batter well and using Idli moulds idli's can be steamed or can use microwave Idli maker.
Delicious SAMBAR !
Onion (small) - 3
Tomato -2 nos
Thoor Dhal - 1cup
coriander powder -1 tsp
MTR sambar powder 1tsp
Mustard -1 tsp
Tamarind - a lemon sized ball soaked in water
Red chillies - 4 nos
Curry leaves and coriander leaves
Salt to taste
Oil 2 to 3 tsp
Cook the dhal separately, mash it and keep it aside. Tamarind must be kept soaked in water for 10 mts. Squeeze the juice out of it. Heat the oil in a pan and allow it to splutter. Add chopped onions ,red chillies, chopped tomato, turmeric powder, coriander powder and fry it for a few seconds. Add the tamarind juice, MTR sambar powder, the cooked dhal and add salt to taste. Allow the gravy to boil for 10 mts. Remove from fire. Garnish with chopped coriander leaves and curry leaves. It is best eaten with hot rice and a spoon of ghee which is clarified butter.
A small note for Idli lovers, you can also have idli's with a variety of chutneys and of course chutney powders .can check on shammi's molagapodi for dosa/idli @(shyamala R) and Indira's Idly Kaaram Podi @(Mahanandi)which would be great for Idli/dosa !