Indian recipe – Idli

Par-boiled rice – 3 cups
urud dal – 1 cup
Rinse and soak the above ingredients in water for about 2-3 hours.Then grind in a blender (with adding water in steps).Add salt and keep it aside (to get sour)for 12 hours.
Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.Pour 2 tsp of sesame oil while serving.
Side dish – Sambar, Dosai Milagai powder, and Coconut chutney
While using pressure cooker for making idlis, the steam hole should not be covered by adding the cooker weight. Steam should escape freely.
Sambar
Vegetables required – Onions, Raddish, potato, green peas,drumstick, green peppers(Capsicum), pearl onions, okra, eggplant, pumpkin, chowchow
Heat 2 teaspoons of oil and add 1 tsp mustard seeds.When the mustard splatters add 1/2 fenugreek seeds and 1/4 tsp asafoetida. Add any of the vegetables (cut into large pieces) and fry lightly.Add 2 cups of water and allow it to boil.Add 1 teaspoon salt, 1 1/2 teaspoon Sambar powder and tamarind juice(amount vary to taste). Heat until the raw smell of tamarind is gone.Then add 1 cup boiled toor dal(like paste) and heat until it mixes uniformly.Add a teaspoon of Kari masala powder.
If you want to use fresh paste, you may grind Sambar paste and add it to the sambar instead of Kari masala powder. Add a bunch of curry leaves.

Dosai Milagai powder
Whole red peppers – 15
Urud dal – 50 g
Gram dal – 50 g
sesame seeds – 2 teaspoons
asafoetida – a pinch
tamarind – a pinch, sugar – 1/2 spoon, salt to taste
Slightly heat in little oil until the ingredients turn golden red in a fry pan and grind the above ingredients.

Coconut chutney
Grated coconut – 1 cup, green chillies – 2, salt – 1/4 tsp, asafoetida – a pinch. Add a pinch of tamarind and grind into a thick paste. Splatter with mustard seeds and urud dal. While grinding, 3 tsp of pottu kadalai or roasted peanuts can be added if required.

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