Ghee idly

Ghee idly ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Sambar ingredients:

1. Toor dal - 1 cup
2. Sambar onions (shallots) - 1/2 cup
3. Tomato - 1
4. Tamarind - small gooseberry size
5. Turmeric powder - 1/4 tsp
6. Oii - 1/2 tbsp
7. Salt - to taste
8. Coriander leaves - few, for garnishing

Sambar powder ingredients:

1. Dry red chillies - 3-4
2. Coriander seeds - 1/2 tbsp
3. Fenugreek seeds - 1/4 tsp
Seasoning ingredients:
1. Mustard seeds - 1/2 tsp
2. Curry leaves - few
3. Asafoetida - a pinch

Ghee idly with sambar preparation:

Idly preparation:

Soak the rice and dal separately for 8 hours.

Mix fenugreek with dal.

First grind dal and then grind rice smoothly.

Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

Then lightly mix the fluffed batter gently.

Now add a pinch of baking soda and little amount of water.

Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon and keep aside.

Sambar preparation:

Take a pan and heat with 1/4 tbsp of oil.

Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.

Remove from heat and allow them to cool for some time.

Then make a powder and keep aside.

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.

Chop the tomatoes and clean the tamarind.

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 with sambar preparation:

Take a serving bowl and place the mini idlys.

Pour the sambar over the idlis and add 2 tsp oh ghee on the top of the idly and sambar.

If you want garnish with coriander leaves and serve hot.