Stuffed Idli and Sambar Recipe

PREP TIME:40 MINUTES

COOK TIME:20 MINUTES

TOTAL TIME:1 HOUR

SERVINGS: -12

COURSE:IDLI

CUISINE:SOUTH INDIAN

Stuffed Idli and Sambar Recipe

INGREDIENTS

FOR IDLI BATTER OR YOU CAN USE NORMAL IDLI BATTER OR POHA IDLI BATTER

1 cup roasted rava/semolina/bombay rava
1 cup curd or yoghurt/vegan option for curd
salt to taste
½ tsp baking soda, optional
water as required

FOR STUFFING

mix veggies or carrot and capsicum 1/4 cup each

1 medium onion, finely chopped

2 green chillies, finely chopped

1 tsp ginger garlic paste

½ tsp turmeric powder

8-10 curry leaves, optional

½ tsp mustard seeds

few coriander leaves, finely chopped

½ tsp jeera / cumin seeds

salt to taste

2 tsp oil

pinch of hing

INSTRUCTIONS

STUFFING STEPS:

• heat oil in a pan, crackle mustard seeds, jeera, curry leaves and hing.
• now add ginger garlic paste or chopped ginger - garlic and mix well.
• add chopped chillies and chopped onions and all the veggies. 
• fry until onion turn pinkish in color and veggies are soften.
• once the onions have changed the color, add turmeric and mix it properly.
• add chopped coriander leaves to it and mix properly. 
•  keep this mixture aside.

INSTANT IDLI BATTER STEPS:

• in a large bowl, add 1 cup of roasted rava. using rava without roasting makes your idli slightly sticky.
• to that add 1 cup of vegan curd or yoghurt. it is best to use slightly sour curd. however it is not compulsory.
• add ¼ cup of water and mix it well. Add all the stuffing mixture to it.
• bring the batter to idli batter consistency by adding water if required
• keep the batter to soak for 30 minutes.
• after 30 minutes add ½ tsp of baking soda and give a stir. you can now see the batter turning slightly frothy. do not mix more.
• grease the idli plates and switch on the steamer with enough water.
• pour 1 tbsp of idli batter into each impression
• pour again 1 tbsp idli batter to cover the filling.
• stack up all the idli plates and steam for 10-12 mins. rest it for another 3-4 mins.
• unmould the idli plate and serve hot with chutney/dip or sambar.

South Indian sambar recipe

PREP TIME:20 MINUTES

COOK TIME:20 MINUTES TOTAL TIME:40 MINUTES

SERVINGS: -3 SERVINGS

COURSE:SIDE DISH 

CUISINE:SOUTH INDIAN

INGREDIENTS

FOR PRESSURE COOKING:

• ½ cup toor dal(split pigeon peas)/ lentils of your choice
• ½ tsp turmeric powder
• 2 cups water

VEGETABLES:

• 10 drumstick pieces
• ¼ onion, cubed
• ½ to mato, roughly chopped
• 7 pieces brinjal / eggplant
• ½ carrot, chopped
• ½ potato, chopped

OTHER INGREDIENTS:

• ½ lemon sized tamarind
• 1 tsp jaggery or sugar
• 2 green chilli, slit
• salt to taste
• ½ tsp turmeric powder
• 2 tsp sambar powder, optional if not using sambar powder use corriander powder, cumin seed rosted and powdered, 2 cloves.

TEMPERING INGREDIENTS:

• 1 tbsp coconut oil / any cooking oil
• 1 tsp mustard seeds
• ¾ tsp urad dal(black lentils)
• few curry leaves
• pinch of hing(asafoetida)

INSTRUCTIONS

•  firstly, in a pressure cooker add ½ cup of toor dal with 2 cups of water. also add pinch of turmeric. pressure cook it for 5 whistles.
•  meanwhile, in a small bowl take small half lemon sized tamarind and soak in water.
•  also, prepare and chop veggies like carrot, eggplant, drumstick, onions and tomatoes.
•  now, in a large kadai take the tamarind water.
•  to that add 1 tsp of jaggery/sugar along with green chill, salt and turmeric powder.
•  furthermore, add all the chopped vegetables to same mixture.
•  meanwhile, once the dal is cooked mash it well.
•  after 10 minutes, the vegetables should be cooked properly.
•  now add the mashed toor dal and bring it to boil.
•  add 2 tsp of sambar powder.
•  mix the sambar powder and bring it to boil.
•  prepare the tempering by heating urad dal, mustard seeds, hing, curry leaves and red chillies.
•  add the tempering to the freshly prepared sambar.
•  finally, sambar is ready.

Try the recipe and share you experience in the below comment section.