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Idli Sambhar

Steamed rice cakes served with a lentil curry. This dish can be enjoyed as a snack or meal. The light fluffy idlis are a treat and the curried lentils - Sambhar is delicious. South Indian dishes are liked not only through out India but also the world over. Usually the Idli is made with rice and urad daal in the ratio 3parts rice and 2 parts urad daal.  Here we are using the Idli rava that is easily available from your local Indian grocery store. 

Now if you are in a jiffy and don't have time to soak the rice and daal Here is HOW TO MAKE QUICK IDLIS ? 


Idli rava 2 1/2 cups
Urad dhal 1 cup

Soak urad daal for about 3 hrs and at the same time mix the idli rava with water and let the consistency be thick. Later grind the urad daal till soft and fluffy and mix with the idli rava. Add salt to taste. Mix well. 

Place the mixture in a warm place for 8-10 hours or overnight to let the mixture ferment. The mixture will rise. In winter, you can place it in oven (switched off). Grease the idli maker plates with the oil and fill with the idli batter. Steam, covered for about 10 minutes.


Fermentation is the key step in making fluffy idlis. The softness of idlis (like sponge) depends on proper fermentation. After fermentation, the mixture should increase to at least double the volume. The fermentation is slow in winter and quick in summer.

if you do not have idli maker take a flat bottom wide pot. Pour 2 cups of water. Invert a round cake tin on the base of the skillet. Take another round cake tin, lightly grease it and fill it to a height of about half inch with the batter. Place this on top of the inverted cake tin. Steam for 8-10 minutes. Remove the idli, cut into smaller pieces and serve hot.

Idlis can be stored in the refrigerator. When required, microwave them for a few seconds to get idlis as good as freshly made and serve with hot sambhar.

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Toor Dal 1 cup
Carrots 2, chopped roughly approx. 1 inch size
Green chili 1, chopped 
Okra 5, sliced lengthwise into 4
Egg plant (baby) , tubular type 3 small size, 1 inch cubes
Tomato 2, chopped coarsely
Ginger 1/2 inch chopped
Coriander leaves, chopped 1 cup
Curry leaves 8-10
Lemon/Lime juice 1 tsp
Tamarind 1 tsp soaked in water and crushed
Water 4-5 cups
Salt to taste
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Hing (Asafotida) powder 1/8 tsp
Black mustard seeds 1/2 tsp
Fenugreek (Methi) seeds 1 tsp
Oil 3-5 Tablespoons

Soak the daal for 20 minutes. Drain and add 2 cups of water. Pressure cook it for about 5 to 8 minutes after the pressure is reached. Heat the oil in a pot. Add the methi seeds, sauté till light brown. Remove the seeds and let them cool. Grind in a grinder to make powder. It is a good idea to make methi powder in advance and keep it in air tight bottle.

In a pot heat 2 tablespoons of oil on medium heat. When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder. Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add the cooked toor daal and mix well. Add 2 cups of water. Boil for  10-15 mintes.

Serve idli and sambhar hot.


How to make quick idlis?

The easiest way to make perfect idlis is to use the easy Gits package.

The instructions are easy. When you do mix the water they migh seem watery but they come out great. Do not adjust the water. 

Here are the instructions as they appear on the package. 

Mix contents of pack with 320ml (11 fl.oz) water and 15ml (1 fl.oz) refined edible oil. Stir into smooth batter and set aside for 10 mins. Lightly grease Idli moulds with oil. Stir batter gently and pour 35ml (1 fl.oz) into each mould. Boil 600ml (21 fl.oz) water in a large steaming vessel or pressure cooker. Place Idli moulds inside the vessel/pressure cooker, and cover and steam on high heat for 15-20 minutes. Serve steaming hot, fluffy side up and Gits Instant Sambhar and coconut chutney





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