August 8, 2011

Mini Idly

Since I have been married, the aura of Saravana Bhavan has been surrounding me. And the very first time I went to HSB I ate the mini idly or 14 idly as they call it. Definately it tasted good, but why dont we prepare it at home. Troublesome work??? One day my BIL said I prepare the sambar and we will have 14 idly for dinner. Im damn sure it was a ton times better than HSB. Since then, once in a while we have mini idlys at home. Yesterday was one such day.
For the Idly
Idli Dosa Batter
Gingelly Oil
For the sambar

Toor Dal - 1 1/2 cup
Onion - 2
Tomato - 2
Beans - 4-5 (optional)
Sambar Powder - 1/2 tbsp
Masala Powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Tamarind - size of a gooseberry
Mustard Seeds - 1/4 tbsp
Red Chilies - 2
Curry leaves - a little
Coriander leaves -a  little
Asafoetida - 1/4 tsp
Salt to taste
Oil for cooking
For the masala powder
Red Chili - 6
Coriander Seeds - 3 tbsp
Chana Dal - 1 1/2 tbsp
Fenugreek Seeds - 1/4 tbsp
Asafoetida - 1/4 tbsp
Black Pepper - 1 tbsp
Cumin Seeds - 1/2 tbsp
Toor Dal - 2 tbsp
Dry roast all these and grind to a fine powder.

Using the mini idly plates, prepare small fluffy idlys.
In a pressure cooked, add cleaned toor dal in boiling water along with turmeric powder and 1 tbsp of oil.
Add onions, tomatoes, salt, sambar powder, tamarind extract and stir well. Allow to cook for 5-6 whistles.
If the sambar is very thick dilute it with some water and temper with mustard seeds, red chilies, curry leaves and asafoetida.
Garnish with corainder leaves and serve idlys fully immersed in sambar with ghee on the top.

Im sending this recipe to Simply food's Announcing Event Flavors of South India

Bon Appetit!!

2 comments: said...

Thank you for this lovely entry and dropping by

julie said...

Cute mini idly's Rudra, looks delicious..
First time to your space and glad to follow you :-))
Do drop by my space too
Erivum Puliyum