PETITE Idli picks with Sambhar Dip is a trendy version of presenting the much adored and cherished south Indian food in a contemporary style. This starter is easy to make for a big gathering. This recipe, PETITE Idli picks with Sambhar Dip suits the palettes of all age groups and is a very healthy recipe. At the same time, the portion used per serving is such that you will not feel overloaded.
Idli batter: 3 cups idli rice and 1 cup urid dal soaked overnight and ground to fine paste. This batter is fermented for around 10 to 12 hours.
FOR SAMBHAR DIP: 1/2 cup Toovar dal
2 medium size tomatoes
1 green chilli chopped
1/2" piece of ginger
7-8 curry leaves
1/2 cup water for boiling the dal
walnut size tamarind soaked in water for ten minutes
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
salt to taste
1 teaspoon mustard seeds
1 teaspoon red chilli powder
1/4 teaspoon asafoetida (hing)
1 small onion finely sliced
1 tablespoon oil
2 teaspoon Sambhar powder
a few sprigs of chopped coriander leaves
FOR SAUTEING IDLIS: 2 teaspoon oil , 1 tablespoon of Podi powder
FOR IDLIS: Taste the idli batter and adjust salt and consistency. Fill the mini idli moulds with the idli batter and steam for 10 minutes
Heat oil in a skillet and saute the podi powder for a few seconds.
Switch off the gas and combine half quantity of the idlis with the podi powder. Cover and keep aside
FOR SAMBHAR: Boil the daal with tomatoes, green chilli, ginger, curry leaves and water.Cool and blend.
Add a little more water to the blended daal but it should be thick like a dip. Bring to boil
Mix a little bit of tamarind water to the dal.
In a skillet heat oil, let the mustard seeds splutter along with curry leaves and hing.
Add the sliced onions and saute till translucent
Add the sambhar powder, turmeric powder, salt, coriander powder, red chilli powder. saute the spices well.
Mix these sauteed spices into the sambhar dip. Let the sambhar simmer for two minutes.
Switch off the gas. mount idlis on toothpicks and serve with sambhar. Enjoy!!
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