Sambar Idli is another south indian famous tiffin, RATNA CAFÉ is named for sambar idli such an amazing food. I tried this version at home, instead of regular idli I used mini idli moulds, which is easy to grab and eat. Such a visual treat, you can easily convince your lil ones.
Ingredient:
- Hot mini idlis – 10 nos
- hot tiffin sambar – 1 cup
- ghee – 1 tsp
How to make Idli/ dosa Batter?
Ingredient:
- Par boiled rice – 4 cups
- Urad dhal -1cup
- Fenugreek seeds-1 Tblsp
- Salt-as req
Procedure:
Soaking
- soak the washed rice in a separate bowl and dhal with fenugreek seeds in a separate bowl,this will take minimum of 5-6 hrs
Grinding
- First Grind the urad dhal along with fenugreek seeds until the batter gets light and fluffy
- Second grind the rice into two batches inorder to attain the right consistency
- Once the grinding process is done we have add the salt as req (rock salt is preferable)
- Mix well with your hand (more important). For dosai the batter need not to be too thick.
Fermenting
- Another important process in this idli batter is FERMENTATION. Minimum of 7-8 hrs req for fermenting, the time duration might vary due to climatic conditions.
Steaming
- You can use idli pot/pressure cooker for steaming the mini idli batter, but make sure when you pressure cook the idli batter, the cooker does not need the weight, steam it for around 5-8 mins
- If you are using idli pot steam it for 8-10 mins
- Use a toothpick/ spoon edge/knife to check the idli is done or not, by simple means of once you insert the toothpick if it comes out clean then your idli is ready to serve
- Place the mini idlis into a bowl and pour a ladle full of hot tiffin sambar with a tsp of ghee.
NOTE
- Try to use gingelly oil/ghee to grease your idli moulds
- Mini idli’s are cook faster than our regular idli
- If you are using an old fashioned idli pot (ie using cloth for the moulds) invert the mould on a plate and gently remove from the mould,then sprinkle some water while taking out the idlis from the moulds.
