Idli Sambar

Idli Sambar is the most delicious and slurpicious breakfast that is out there, originally from south of India. Now it is a well known dish all over the country and the world. It is a known fact that it has very low calories and it is a very metabolic friendly dish. Hot steaming idlis are soft in nature and fluffy in character with pure look (cotton soft white :))

Getting soft idlis depends on lots of factors. For Idli batter to ferment, it needs warm temperature. In tropical region, one need not think about temperature, which is a big advantage. In cold countries, one has to get creative and keep the batter in warmer places overnight to ferment like in the oven with the lights on or in microwave with a glass of hot water or near the vent where it is usually hot when heater is on :) etc. etc. Idli has basically 2 parts, black split gram dal and either rice or idli rava (also known as rice rava) My recipe has Idli rava and making idli is a breeze. When you make with rice, one has to rinse it, dry it and then grind it. Long process..:( Also if you grind it using a stone grinder (wet grinder) the batter ferments more nicely than when one grinds it in a regular blender.  I use a regular grinder and have no complaints :)

Idli's cannot be had alone (because it is bland), it is not a standalone dish :) it needs company, yes! Sambar or Chutney are the best accompaniments an idli can have. My personal favorite is ginger chutney to go with the idli's :) But I enjoy it with sambar and other chutneys too.
Sambar is again a staple curry from south India. It is a blend of mix vegetables cooked and then mixed with sambar masala (few spices), tamarind, jaggery etc and then finished with an aromatic tempering.

One more thing I like about it is that, it is kind of mess free. Kids take an immediate liking to it as it is bland and we can feed them with sugar and ghee or plain ketchup. Since it is very soft in texture, they will not know how many idli's go in their tummies without making any fuss. Easy to carry while taking road trips and going to picnics.

Let us take a look at the Idli recipe and Sambar recipe:

Ingredients:
Idli

• 1 cup black split gram dal (urad dal)
• 2 cups idli rava
• salt as per taste

Sambar:

• 2 cups vegetables chopped/cubed (beans, okra, potato, onion, carrots, drumsticks, eggplant etc- any 4 vegetables should be good enough)
• 1 cup cooked tovar dal
• 1 tsp tamarind pulp
• 1/2 tsp jaggery
• 2-3 tsp sambar powder (I use mtr brand a lot)
• 1 tbsp oil
• salt as per taste

for tempering:

• 1 tsp mustard seeds
• 2 sprigs of curry leaves
• 1/2 tsp asafoetida (hing)
• 2 dry red chillies
• 1 tbsp oil or ghee
• for garnish - grated coconut (optional)

Preparation:

         Idli:

• Soak urad dal overnight or for 6 hours. Wash and drain the water out. Transfer to the blender and add just enough water till the dal is immersed. Grind it in a blender with addition of little water if needed and make a smooth paste (shouldn't be a running batter). If you have a stone grinder, even better :). Transfer the paste to a bigger steel ( if possible) container.
• Now take 2 cups of idli rava in a bowl, add some water till it is immersed. Scoop the idli rava in your palms, squeeze the water out and add the idli rava in the urad dal batter. Repeat the process till all the idli rava is in the batter. Mix the batter nicely, it should have thick consistency. Now add salt, mix it with the batter.
• Leave the mixture in a warm place to ferment for good 6- 8 hours. If the temperature is 90F and above you can do a happy dance :) as the batter will explode after fermentation like this

• If the weather is not cooperating, you can place it in oven, turn the heat to 200F, switch it off and place your batter utensil in the oven overnight or 8-10 hours. 
• In todays' time you can also make it in instant pot very easily too, get the mode on yogurt and keep your batter inside the pot for say 8-10 hrs.
• You will see that the fermented batter increases in volume and becomes very airy and fluffy.
• Now take an idli mould stand and grease it with oil, scoop batter and fill the moulds (do not overfill). Steam it for 12 minutes on med-high heat. 
• Take the mould stand out, let it cool for 2 minutes and then scoop the idli's out. Yeilds around 24-25 idli's.
• Serve hot with Sambar and chutney.

           Sambar:

• In a pan add oil and dump all the chopped vegetables. Saute it for few seconds, and add little water, cover and cook for about 6-7 minutes till they are 3/4 done. Stir in between.
• Add sambar powder, mix with the vegetables and then pour cooked tovar dal, adjust the thickness of the sambar as per your liking by adding water. Stir everything gently.

• Add tamarind pulp, jaggery, salt, and bring to a quick boil. Then simmer the sambar for few more minutes. Taste and adjust tamarind and jaggery as per your liking.
• Make a tempering by heating oil, add mustard seeds, after it splutters add curry leaves, red dry chillies and hing. Pour it over the sambar and cover the lid. Let the steam get infused in the sambar. Serve hot with steaming Idli's or Dosas.

You may also like, Ragi Iddiyapam, Potato Stew, Instant Poha Idli, Plain Dosa, Cilantro Chutney, Ginger Chutney etc.

njoY!! happY cookinG!!



Health Benefits:
Idlis are a great source of carbohydrates and proteins. The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food. As it is steamed, fat content is low and it is easily digestible. Use of dal and rice in idli is a good combination as the amino acids in them complement each other. An idli fills you up with fewer calories. 1 idli contains only 50-65 calories only. Some foods burden your digestive system whereas some get easily digested. Idli-sambar is a dish which can easily be absorbed by your body. Also, some foods don't make you feel lazy or sleepy after consuming and this dish is one of them.
Shown here are the pics of Idli rava and its packaging, just to give an idea :)

Oats Rava Idli (With Carrots and nuts)

  If dosa is the heart of south Indian breakfasts then idli is the soul :) Man! I am starting this post with an intense statement :) In today's world of fusion cuisine, experimenting with oats and quinoa has become a normal norm. Health conscious community is constantly coming up with innovative ideas, some really good and some super flop :) I have made oats dosa and gave a thumbs up (yet to list it on my blog) and now tried Oats Idlis, I have to say I have fallen in love with these beauties.

It is easy to make with no fermentation process involved. It is nutritious as all ingredients used are healthy and last but not the least it is FILLING. Yes!! Eat 2 or 3 Oats Idlis and you have a full stomach :) Great for dieting according to me :)

Pair it with some spicy peanut chutney and you will know what I am talking about once you have had it. I have added carrots to the idlis and that gives a nice yellowish-orangish tinge to it making it irresistible.

Idlis can be consumed as breakfast, or as a snack, as light supper. It is one perfect dish to have on the days that you are fasting or you can carry it while you are travelling on the road. Another advantage of these oats idlis is that you don't necessarily need any accompaniment, like chutneys or sambar, it in itself is a delicious treat.

 So without any further ado, let us take a look at the recipe:

Ingredients:

• 1 cup regular oats
• 1/2 cup semolina (rava, sooji)
• 1 cup carrots grated
• 1 cup yogurt
• 1/2 cup water
• 1/2 tsp baking soda
• 3 tsp oil
• 2 tbsp cashews (lightly crushed)
• 2 tbsp cilantro chopped
• 1 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp channa dal
• 1 sprig of curry leaves (optional)
• salt to taste

Preparation:

• Heat a pan or a tava/griddle and roast oats for just a couple of minutes. Transfer to a blender and grind it to a powder.
• In the same pan add 3 tsp oil, add mustard seeds, cumin seeds, channa dal, urad dal, curry leaves, cashews and saute for a couple of minutes, then add grated carrots, saute for another minute.
• Add semolina and roast further for 3 minutes on med flame. 
• Now transfer this mixture into the bowl, add powdered oats, yogurt, salt, cilantro and mix everything. Add water and keep the consistency little thick, don't make it a running batter. Mix and keep aside for 10 minutes. Rava will soak in water and raise a little. Now add more water if needed.
• Lastly, add baking soda and sprinkle few drops of water over it. Mix the batter again.
• Grease the idli moulds with oil or oil spray and add 2-3 tbsp of batter into each mould. Steam it for 12 minutes on med-high flame. 
• Remove and wait for a couple of minutes for the idlis to cool down. Use a spoon and scoop it out into a plate.
• Serve hot with your favorite chutney. I have shown red peanut chutney in the picture.

You may also like Poha Idli (Instant), Dosa, Cilantro Chutney, Ginger Chutney, Sabudana Khichdi.

njoY!! happY cookinG!!

recipe adapted from another foodie Priya Reddy! 

Notes:* If you don't have an idli mould no worries, use a plain steel vessel, add batter and steam for 12 minutes. Cut the idlis in square or diamond shape and enjoy :) Roasting the ingredients is an important step to make fluffy oats idli. The sour the yogurt better the taste :)

Health Benefits:

Oats are high in fibre content, helps lower cholesterol. Enhances the immune response to infection. It is known to stabilize sugar levels. Studies show that it may reduce asthma risks in children.

Semolina(Rava, Sooji)- Since rava, sooji or semolina is made from durum wheat(hard variety, cream of wheat) and not the usual soft wheat which is used in bread making, it is digested slowly. Having a low glycemic index, semolina is ideal for those who wish to lose weight or those who have blood sugar problems. It improves kidney problem due to its potassium content.

Instant Poha Idli (Beaten Rice Idlis)

Making Idlis is a fun deal on warm days because the batter ferments beautifully and you get soft fluffy Idlis.  It is a struggle in winter days, especially in a country like USA. My friend Harsha recently mentioned about a quick/instant preparation of Idlis using poha (beaten rice), yogurt and Idli rava(rice rava).  I loved the idea and thought will make it some day. That same day, I came across a post from a foodie friend Mitha Arun Hegde and was very tempted to try it out. The result was amazing. So thank you to both my friends :) In today's hectic lifestyle we are always looking for a quicker and faster ways to cook food without compromising on the taste and health.
So without any further delay let's get to the recipe:

Ingredients:

• 1 cup thin poha (beaten rice)
• 1 cup yogurt
• 1 and 1/2 cup idli rava (rice rava)
• salt as per taste                                                              

  Preparation:

• In a mixing bowl, add poha and mix with yogurt.
• Wash idli rava and squeeze the water out, add to the poha mixture. Add salt and about 1 cup of water to bring the batter to a thick consistency, like that of the regular idli batter. Let it sit for 10 minutes. The idli rava soaks in the water. Add little more water if needed.
• Now scoop the batter into idli mould and steam for 12-15 minutes. Switch off the gas and let it cool down a bit.
• Scoop it off with a spoon and serve with your favorite chutney or sambar.

recipe courtesy: healthy cooking with mitha.
Nutrition Benefits: Poha is said to be packed with iron. So it is a good grain to consume to overcome an iron deficiency. Makes a healthy and filling breakfast as it is a good source of carb and low in gluten. It is said to be good for diabetics as it releases sugar slowly into the bloodstream keeping one full for a longer time. Rava/Suji/Semolina also more or less serves the same purpose, so Idlis are considered as one of the best breakfast in the world :)