Idli Sambhar

How to make Idli Sambhar 

Fixings required for Idli Sambhar 
(serves 6) 

For Idli: 

• Idli rice – 2 cups
• Urd dal – 1/2 cups 
• Poha – 1/4 cup 
• Salt to taste 

For Sambhar: 

• Arhar ki dal – 1/2 cup
• Turmeric powder – 1/2 tsp 
• Salt to taste 
• Oil – 2 tsp 
• Mustard seeds – 1/2 tsp 
• Curry leaves – 10-12 
• Onion – 1 cup (chopped) 
• Tomato – 1 cup (chopped) 
• Sambhar masala – 2 tbsp 
• Bottleguard – 1 (Chopped) 
• Tamarind pulp – 2 tbsp 

The most effective method to make Idli Sambhar

For Idli: 

• Wash and splash rice poha and urd dal independently for 4-5 hours. 
• Deplete and mix in a blender together with salt and poha till smooth. 
• Move the hitter in a major vessel and cover and keep to age for 6-8 hours. 
• Oil the idli forms and pour the hitter in each shape. 
• Steam the idlies for 15-20 minutes, till done. 

For Sambhar: 

• Wash the dal. 
• Include it in a weight cooker with salt and turmeric powder. 
• Cook till done. 
• Include oil in a dish. 
• At the point when the oil is hot, include mustard seeds and curry takes off. 
• Include onion and sear for 2 minutes. 
• Include tomatoes, bottleguard, and sambhar masala. 
• Include a large portion of some water and cook till brinjal is delicate. 
• Include the cooked dal and tamarind mash. 
• Cook for another 4-5 minutes. 

Serve hot with idlies.