Mini Idli sambar
Restaurant style delicious mini idli sambar, tiny idlis dunked in hot sambar
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup moong dal
- 1/4 cup toor dal
- 1 cup small onion | sambar onion
- 1 tomato finely chopped
- Gooseberry sized tamarind
- Water as needed
- 1 tsp sambar powder
- 1 tsp turmeric powder
- 1/4 tsp asafoetida
- Few coriander leaves
- 2 tsp oil
- 1 tsp mustard seeds
- Salt as needed
- 1 tsp ghee
- 1 tbsp dhaniya | coriander seeds
- 1 tbsp chana dal
- 1 tsp black pepper
- 1 tsp cumin seeds
- 5-6 red chilis
- 1/4 tsp fenugreek seeds
- Idli (Mini idli)
- Ghee to smear on the top
- Few finely chopped onions
- Few coriander leaves
Instructions
- 1
In a vessel add moong dal and toor dal.
- 2
Wash it twice and add sufficient water.
- 3
Add ½ tsp turmeric powder, one hand full of pealed small onions and 2 pinches of asafoetida to this.
- 4
Pressure cook for 4-5 whistles.
- 5
Keep it aside.
- 6
In a pan dry roast the coriander seeds, chana dal, red chili, pepper and cumin seeds.
- 7
Just roast for 1-2 minutes, till it gets nice heat. No need to roast till golden brown.
- 8
Turn off the stove and grind this into a fine powder, when it is still warm.
- 9
Keep this aside.
- 10
Soak tamarind in hot water and take 1 and ¼ cup tamarind extract.
- 11
In a pan add oil and add the mustard seeds and 2 pinches of asafoetida.
- 12
When the mustard splutters add the remaining small onions.
- 13
Saute till it becomes pink.
- 14
Now add the finely chopped tomatoes.
- 15
Saute till the tomatoes become mushy.
- 16
Add the tamarind water to this and add ½ tsp turmeric powder, sambar powder and salt.
- 17
Let this boil for 7-8 minutes.
- 18
Now add the cooked dal mixture to this and add water (1 cup approximately) to adjust the consistency of the sambar.
- 19
Now add the freshly ground masala. We are adding 2-2.5 tbsp of the fresh masala.
- 20
Mix it well without any lumps.
- 21
Let this boil for 2-3 minutes.
- 22
Switch off the stove and add finely chopped coriander leaves and1 tsp of ghee.
- 23
Adding ghee in the last gives a nice aroma to the sambar.
- 24
Restaurant sambar is ready.
- 25
Make mini idlis and keep it ready.
- 26
Arrange few mini idlis in a plate, add hot sambar on the top.
- 27
Garnish with finely chopped onions and coriander leaves.
- 28
Drizzle ½ tsp of ghee on the top.
- 29
Restaurant style mini idli sambar is ready. Serve hot.