Updated Picture:- idli and sambar
Idli and Sambar is one of Malayalees favourite Breakfast . The steaming Idli with spicy hot sambar is a tongue tickling Combination. We love to have this any time of the day and it is our best recipe to fall back on any day.The best idli i have ever had is from Idli pillechen's Chaya kada ( tea shop ) near my house in Changanacherry..As a kid i used to crave for this, since my mom always make Appam :)..
Here goes a recipe for soft idli and yummy sambar from my kitchen.
Recipe for soft Idli:-
Urad dal - 1 cup
Rice flour - 2 cup
Cooked rice - 1/2 cup
Idli Rice - 2 1/4 cups
Poha / Aval - 1/4 cup
Fenugreek seeds - 1 tsp
Salt to taste
Soak Urad dal and Fenugreek seeds and aval separately for 6- 8 hours ( If using Idli rice soak it along with it in a separate bowl)
Grind urad dal into a paste.I dont make it to a very fine paste,but only 90% fine paste..there should be some "thari" as my mom says for the batter ( And then Idli rice)
Then grind the cooked rice,aval and fenugreek seeds to a paste
Mix rice flour and rice paste to the urad dal paste ,salt and blend it well so that there is no lump...
The batter consistency should be thick and do not make it too watery
Allow the batter to ferment for 14-16 hours by keeping it in a warm place
(In cold climate,the batter can be fermented by keeping it in a warm oven..Preheat the oven for 10 minutes..clear off the oven and keep the idli batter in the oven after 5 minutes..)
when you are ready to make the idli, add salt to taste, if it is needed.
Brush Ghee or oil to the idli thattam
Pour spoon full of batter to Idli plates and cook it in a steamer for 7 -10 minutes.