... (split and dehusked black gram lentils)
3 cups rice
Salt to taste
Ingredients for Chatni
1 cup grated coconut
3 green chilies
Marble size tamarind
Salt to taste
For seasoning (1 teaspoon ghee, pinch of mustered seeds, pinch of asafoetida, pinch of cumin seeds.1 dry red chili, few curry leaves)
Ingredients for Sambhar
1 cup cooked mung dal (petite yellow lentils split and dehusked)
2 big tomatoes
10/12 pieces of drumsticks
2 table spoon sambhar powder
1/2 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon jaggery
1 tablespoon amchoor powder or 1 tablespoons tamarind paste
For seasoning (pinch of mustered seeds, fenugeek seeds ,cumin seeds , asafoetida , few curry leaves, 2 red chilies .1 teaspoon ghee).
Preparation for idli
Soak rice and urad dal seperately for 8 hrs. .Grind the soaked rice and urad dal separately in a grinder. After grinding mix the rice and urad dal paste, and add salt. Consistency of batter should be thick enough.
Keep the batter for fermentation for 10 hrs. Apply little oil to idli pan and add batter with a spoon. Keep the idli pan in a pressure cooker and steam for 10 minutes.
After cooling remove the idli's by spatula.
Preparation for Chatni
Grind all the ingredients in mixer. For seasoning (Heat ghee in a pan and add all the ingredients of seasoning). Add seasoning to the mixture.
Preparation for Sambhar..
For seasoning (Heat ghee in a pan and add all the ingredients of seasoning). .Add crushed tomatoes. Fry for 5 min. Add all ingredients one after another. Then add 4 cups of water and boil till the entire mixture gets a thick consistency. Enjoy the Idli, Sambhar and Chutney!