Hello, and greetings🙏 to all food lovers here today I am posting the recipe for the Qurator hive top-chef contest. which theme is steamed.
This is my popular south Indian breakfast or lunch. It is called Idli-sambar. because this steamed rice cake is served with sambar which is a kind of soup and chutney.
The Steamed rice cake.IDLI with chutney and sambar.
3/4 cup split black lentils. called urad dal in the Indian language
11/2 cup cracked rice.
1/2 tsp Salt
Wash coarsely cracked rice and drain the water. cover and keep aside.
though the lentils are black on the outside when they are white on the inside
and when split they are peeled so as dal they are white. wash them thoroughly and soak them in water for around 4 hours. then drain and with a mixer or blender grind to a fine paste together with some of the soaking water.
Pour this mixture in with the washed cracked rice.
Mix cracked rice and dal paste, cover, and keep in a warm place overnight.
The next day, the mixture should be naturally fermented add 1/2 tsp salt and mix it thoroughly. If it is very thick add a few spoons of water to it.
Now oil the Idli molds using a few drops of cooking oil. a special steaming pot with layers of molds is used. depending on the size of the mold, a little more than 1 tbsp batter will likely fill it. fill all the molds and make the layers of three sets fixed in the stand.
Boil some water in the steamer and put the stand into the pot. cook around 6-8 minutes on medium heat. After 6-8 minutes check the idlis (enough to check the top one) using a knife or a bamboo pin. if it comes out clean our idlis are ready.
Let them cool for 2-3 minutes then using the spoon remove them from the mold our steamed Idlis are ready.
Now we need the sambar and chutney.
2 tbsp coconut fresh grated frozen
1/2 lime juiced
1/2 chinese garlic
1 red paprika
1/2 tsp salt
1 tbsp roasted split chickpeas
1 tbsp raw peanuts,
Roast peanuts and then roast the chopped paprika using a few drops of oil. In the mixer place the coconut, split chickpeas, garlic, roasted peanuts, and lime juice.
Add salt and then red paprika pieces. Grind it finely. our chutney is ready.
Chutney for Idli.
But this steamed cake is not complete without sambar. Here is very short recipe for sambar.
1/2 cup yellow lentils
2 shallot onions
10 sticks of asparagus
1/2 tsp rock salt
1/2 tsp jaggery
2 tbsp sambar masala
1/2 tsp chili powder
1/2 tsp turmeric
1 lime size ball of tamarind.
10 stocks of fresh coriander
1/2 tsp cumin seed, 1/2 tsp mustard seed, 2 pinches of asafoetida, 1 tsp any cooking oil.
Wash yellow lentils, and cook together in a pressure cooker. with 2 cups of water, chopped tomato, chopped onions, turmeric, and salt.
soak tamarind in the water and after it is soft discard the fibers. keep the water ready.
Cook lentils and tomato, and onion around for 8-10 minutes.
Take off the lid of the cooker and add tamarind water, sambar masala, jaggery, chili powder, and finely chopped fresh coriander.
Add asparagus cut into small pieces. cook it around 3-4 minutes.
In a small saucepan warm 1 tsp cooking oil. when hot add asafoetida, cumin seeds, and mustard seeds, When it starts sputtering pour this mixture into the lentil mixture. cook one minute and the sambar is ready.
The ready sambar
The full plate of Idli sambar and chutney is ready.
Thank you 🙏for stopping by.