Idli Sambhar

Makes Restaurant Style Idli Sambar with Ritu’s Patr Sambar Masala

Want to make perfect, authentic, restaurant like Idli Sambar every time? Well let me share a little secret that will make cooking sambar easy and hassle free: Ritu’s Patr Sambar Masala. Made with slow roasted and home grounded spices and dal with pure Kashmiri red chillies, you will never have to worry about cooking sambar in a pinch. Just add Ritu’s Patr Sambar Masala and make cooking fun and easy!

Dosa, Vada, Uttapam, there are plenty of sides to pair your sambar with but today let me share with you my recipe for the perfect Sunday morning brunch: Rava Idli with Mixed Vegetable Sambar! Sweet, spicy, tangy and loaded with vegetables this recipe is sure to be an instant hit so be sure to make some extras, just in case

(Makes 2 servings)

Ingredients:

Sambar Ingredients

• 2-3 tsp of Ritu’s Patr Sambhar Masala
• ½ cup toor dal
• 1 pinch jaggery
• ½ tbsp tamarind
• 8 small shallots, halved
• 4 chillies, slit
• 1 tomato, chopped
• 1 carrot, chopped
• 10 green beans, chopped
• 10 pieces drumsticks
• ½ tsp turmeric
• 2 tsp salt
• 3-4cups water
• 4 tbsp coriander, finely chopped

For tempering

• 4 tsp oil
• 2 tsp mustard seeds
• One small pinch of hing
• Few curry leaves

Rava Idli Ingredients

• 3 tsp oil
• 1tsp mustard seeds
• 1/2 tsp jeera
• 1 tsp chana dal
• A pinch of hing
• A few curry leaves
• 1 chillies, finely chopped
• 1inch ginger, finely chopped
• 2 tbsp carrot, grated
• .5 tsp turmeric
• 1cup rava / suji, coarse
• 1 cup curd
• 2tbsp coriander, finely chopped
• 1 tsp salt
• 1 cup water
• .5 tsp eno / fruit salt
• 10 cashew halves

Instructions

                Sambar Instructions

• In a Pressure cooker add toor dal, imli, jaggery , 2 cups of water and nicely boil the dal until it becomes mushy .
• Keep this dal aside .

2)In a Pressure cooker add four of the shallots, two chillies , one tomato ,carrot, beans, drumstick

3) Further, add ¼ tsp of turmeric,  1 tsp of salt and a cup of water

4)Mix well, cover and give one whistle.

5) When this cools down open the lid and add the boiled dal to the vegetables.

6) You might need to add 1-2 cups of water depending on what consistency you want.

7)Add 2 tap of RITU’S Patr sambhar powder.

8) Give the sambhar a boil. Check if you want you can add another tsp of the sambhar powder.

9) For tempering , heat 2 tsp of Coconut oil in a pan, add hing , mustard seeds, one whole red chilli, curry leaves and add it to the sambhar

10) And finally garnish the sambhar with fresh green chopped Coriander.

Rava idli instructions

 

 

1. Firstly, in a kadhai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp jeera, 1 tsp chana dal, pinch of hing and a few curry leaves.
2. Now add 1 chilli, 1 inch ginger and sauté for a minute.
3. Further add 2 tbsp carrot, ¼ tsp turmeric and sauté for 2 minutes.
4. Keeping the flame on low add 1 cup rava and roast well.
5. Roast for 5 minutes or until the rava turns aromatic.
6. Cool the rava completely and transfer to a bowl.
7. Furthermore, add ¾ cup curd, 2 tbsp coriander and ½ tsp salt.
8. Mix well to form a thick batter.
9. Now add ½ cup of water and mix well to form a smooth batter.
10. Rest for 15 minutes or until the rava absorbs the water.
11. Mix well and add water as required to attain the right consistency batter.
12. Greast the idli plate with oil and place cashews in the cneter.
13. Just before steaming add a ¼ tsp eno (fruit salt) and mix well till it turns frothy. Alternatively, add a pinch of baking soda.
14. Pour the batter immediately in the idli plate, do not rest the batter.
15. Steam the rava idli for 13 minutes on medium flame.

Finally, your idli and sambhar and ready! Serve with Ritu’s Patr Chutney Powder and a tsp of ghee to give an extra punch of spice to your meal.