Ghee idly

(South Indian breakfast recipe)

Ghee idly ingredients:

Idly ingredients: 

• 4 cups idly rice
• 1 cup urad dal
• 1 tsp fenugreek seeds

Idly preparation:

• Wash and soak the rice and dhal.
• Soak rice and dhal separately for 8-10 hrs.
• Soak fenugreek seeds along with urad dhal.
• Gring urad dhal first and then grind par boiled rice smoothly.
• Add salt and mix thoroughly with your hands.
• Keep closed and keep in a dark place for 10 hrs and let it ferment.
• After 10 hrs mix the fluffed batter with a spatula.
• Now mix a pinch of soda with little amount of water and add to the fluffed batter.
• Now your idli batter is ready.
• Grease the mini idly plates with oil and pour idli batter and steam cook in idly cooker for 7-10 mins.
• Now remove from flame and allow to cool for 5 mins.
• Then dip a spoon in cold water and run it around the mould and flip them out using a spoon.

Sambar ingredients:

• 1 cup toor dal
• 1/2 cup shallots (sambar onions)
• 1 tomato, finely chopped
• 1/2 tbsp tamarind paste
• 1/4 tsp turmeric powder
• 4 dry red chillies or to taste
• 1/2 tbsp coriander seeds
• 10 fenugreek seeds
• 1/2 tsp mustard seeds
• few curry leaves
• a pinch of asafoetida
• 1 tbsp oil
• few coriander leaves
• salt to taste

Sambar preparation:

• Take a pan and heat with 1/4 tbsp of oil.
• Roast red chillies, coriander seeds and fenugreek seeds for few seconds.
• Then remove from heat and allow them to cool for some time and then make a powder.
• Soak the sambar onions in water for 1 or 2 hrs.
• Remove the outer layer of the skin and keep aside.
• Wash the dal and keep aside.
• Take a pressure cooker and add the toor dal, chopped tomatoes, sambar onions, tamarind, turmeric powder and required quantity of water.
• Pressure cook till the dal become soft.
• Remove from heat and allow to cool for sometime.
• After some time remove the pressure cooker lid and separately take out the shallots and mash the the cooked dal.
• Then heat a pan with remaining oil and add mustard seeds.
• When they start to crackle add curry leaves and asafoetida.
• Now pour the mashed dal, shallots and little quantity of water.
  Cook on low flame for 5 mins.
• Then add the sambar powder and required amout of salt.
• Mix well and again cook for another 10 mins (In-between stir well. so that they don't burn).
• Finally garnish with coriander leaves and remove from heat.
• Now your tasty sambar for idly is ready to serve.

Ghee Idly preparation:

• Arrange the mini idlys ia a serving bowl and pour the sambar over the idlys.
• Add 2 tsp of ghee on the top of the idly sambar and garnish with finely chopped coriander leaves.
• Now your easy and tasty ghee idly is ready to serve.