Petite Idli Picks With Sambhar Dip

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 chili 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 Asafetida hing
- 1 Onion small, finely sliced
- 1 tbsp Oil
- 2 tsp Sambhar powder
- 10 to 12 sprigs Coriander leaves chopped
FOR SAUTEING IDLIS
- 2 tsp Oil 1 tablespoon of Podi powder
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!!
Notes
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