Petite Idli Picks With Sambhar Dip

Petite Idli Picks With Sambhar Dip - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Served As: Snacks
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Savoury
Calories 808 kcal
Servings 4

Ingredients
 

Idli batter

  • 3 cups Rice idli rice, soaked overnight
  • 1 cup Urad dal soaked overnight, mix with the soaked rice above and ground to fine paste, ferment for around 10 to 12 hours.

FOR SAMBHAR DIP

  • 1/2 cup Toor dal
  • 2 Tomatoes medium size
  • 1 Green Chillies chopped
  • 1/2 inch Ginger
  • 7 to 8 Curry leaves
  • 1/2 cup Water for boiling the dal
  • 1 Tamarind walnut size, soaked in water for ten minutes
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • Salt to taste
  • 1 tsp Mustard seeds
  • 1 tsp Red chili powder
  • 1/4 tsp asafoetida hing
  • 1 Onion small, finely sliced
  • 1 tbsp Oil
  • 2 tsp Sambhar powder
  • 10 to 12 sprigs Coriander chopped

FOR SAUTEING IDLIS

  • 2 tsp Oil 1 tablespoon of Podi powder
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Instructions
 

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!!

Please appreciate the author by voting!

4 from 1 vote

Recipe Nutrition

Calories: 808kcal | Carbohydrates: 155g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 80mg | Potassium: 410mg | Fiber: 17g | Sugar: 4g | Vitamin A: 1105IU | Vitamin C: 51mg | Calcium: 112mg | Iron: 6mg
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Neha Pahilwani
Neha Pahilwani

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