Ingredients:

For Idly

2 cups idly rice ( pour boiled rice)
1 cup urad dhal
Salt as per taste

For Sambaar:

1 cup thoor dhal
1 cup mixed vegetables ( beans/carrots/potato/sweet potato)
10-15 baby onions (kerala onions)
1 tomato or 1 tbsp. tamarind pulp
1 capsicum
3-4 tbsp. sambaar powder (preferably Eastern sambaar powder)
1" jaggery
1 medium onion
2 tbsp. oil.
1 tsp. urad dhal
1 tsp channa dhal
1/2 tsp mustard
1/2 tsp. jeera
1 sprig curry leaves
2 tbsp. chopped coriander leaves
Pinch of hing (asafoetida)
Salt as per taste

Method (Idly):

Soak rice & dhal seperately for about 2-3 hours. Grind rice adding enough water coarsely. Grind dhal into a smooth paste. Mix rice batter and dhal well. Add water if required. The consistency should be medium thick. Keep this batter overnight.

Next day morning add enough salt to the batter and mix well. Grease the idly moulds and pour the fermented batter into the moulds and steam till soft and done.

Method (Sambaar):

Wash thoor dhal and soak for 30 mts. Cut the vegetables, onion & tomato into cubes. Peel the baby onions. Cook dhal along with baby onions,tomato/tamarind,vegetables ( except capsicum), adding sambaar powder, jaggery and salt in a pressure cooker for abour 1 to 2 whistles.

Heat oil, splutter mustard & jeera. Add urad dhal, channa dhal and curry leaves and saute until brown. Add chopped capsicum and onion and fry until soft. Add asafoetida. Pour this into the cooked dhal mixture and bring to a boil. Garnish with coriander leaves.  Serve with hot steamed idlies.

For VIDEOS - Click Here