Idli Sambar and Chutney. Fulfilling breakfast, healthy and tasty too.A steamed cake made from rice and black lentils originating from Southern India. Idlis are made in a specialized mold and eaten with chutney, vegetable stew (sambar) or other flavorful toppings for breakfast or as a snack. These small treats are good for you and, as a bonus, convenient for those on the go. To make your diet a bit healthier, swap a donut or muffin for an idli.
1cup raw rice
1/2cup urad dal
1/2tsp fenugreek seeds
Salt to taste
1tbsp Oil for greasing
Water to mix
A pinch of Baking Soda (optional)
How to make Idli
Soak urad dal, fenugreek seeds and rice separately in water, for over night or about 5 hours.
After due time, grind the soaked ingredients in a mixer to make a smooth paste.
Now leave the paste aside, for about 8 hours.
Afterward add salt and baking soda to the paste. Mix well.
Pour the mixture gradually into the greased cavities of an Idli Stand.
Keep the Idli Stand in a idli cooker to steam for a 5 to 8 minutes.
Then, carefully take out the stand and remove the the idlis, using a spoon.
Repeat the procedure for the remaining mixture.
Serve them hot with chutney and sambhar.