This is a popular Indian breakfast all over the world.The hot steamed ,soft rice and lentil cakes are traditionally served with a dal (lentils gravy)prepared with vegetables and special spices.Curry leaves are the only herbs which can endow this indigenous and authentic taste for this dish.Apart from this gravy a chutney is also served which varies from state to state and even from city to city containing the common ingredient of the south coastal lines, coconut.This is the staple breakfast of the state of Tamil Nadu which has gained its popularity all over India and even world due to its simplicity,filling property and easy digestible benefits.As a combo this can also be served in Lunch or dinner as main course.
Rice soaked overnight2 cups
White lentilsurud dal 1 cup soaked separately
Toor dal or yellow lentils1 cup
2small Auberginescut into big pieces
Ladies finger4 to 5 ,only the head and tail part removed
Drumsticks cut into big pieces1 cup
Shallots or onions chopped into big pieces
1handful of Curry leaves
1tspof yellow lentils for seasoning
Mustard seeds1 tsp
2tbspSambar powderready made powder available in Indian stores
4 to 6green chillies
Tamarind pulp 1/4 cup soaked in water.
2 tomatoes pureed
A pinch of Asafoetida powder
Salt to taste
1cupof chopped coriander leaves.
Salt as per taste
4 to 5clovesof Garlic
Ground the rice and lentils together after draining all water.
Add little water only sufficient to grind them finely
The mixture should be thick fine and smooth of pouring consistency.
Keep the mixture another 6 to 7 hours for fermentation.
Add salt to taste
grease the idli molds .
add 2 tbsp of the mixture ,so that it fills only 3/4th of the mold and steam for 5 to 7 minutes.
If you don't have idly mold ,you can use any mold like muffin cups or cup cake mold.
Serve hot with sambar and coconut chutney.
Parboil the vegetables and strain.
Boil the lentils till soft.
Grind in a grinder to make the boiled lentil smooth.
Add 2 tbsp of oil.
Add mustard seeds ,when it splutter add curry leaves and 1 tsp of toor dal.
Add tomato puree and saute till the raw smell disappear.
dissolve red chilly powder and sambar powder in water to form a paste.
Add this paste in oil and saute.
Add 1 cup of water.
Add the vegetables.
Add the tamarind pulp soaked in water.
Add the boiled lentils puree.
Add green chillies chopped or split
Allow to cook covered for 7 to 10 minutes.
the grave or dal should not be thick,it should be little more thicker than ordinary milk,add 1 cup of water and adjust the salt if necessary.
Mix everything into a smooth paste.
Serve in bowls
you can serve idli with sambar and chutney in separate bowls.Traditionally served on banana leaves.One can break a piece of idly ,roll it in chutney and have a spoonful of sambar after that.
As a breakfast in Maharashtra ,idli is served in a flat bowl and sambar is poured over it and chutney is served as an accompaniment.