Sambar Idly / Mini Idly with Sambar / 14 Idlies:

• Idly rice                         - 6 cups
• Urad dal                        - 1 cup
• Methi / fenugreek seeds - 1 tsbp
• Salt as required

1. Wash & soak the rice & dal separately for 6 to 8 hrs.
2. Mix fenugreek with dal.
3. First grind dal & then grind rice to smooth batter.
4. Add salt and mix thoroughly.
5. Keep closed in a warm place for 8 hrs or overnight to ferment.
6. Then slightly mix the fluffed batter gently.
7. If required add little water.
8. Now grease the mini idly mould with oil.

9. Pour the batter in the moulds with a spoon.

10. Steam in idly cooker for 10 to 12 mins.
11. Turn off flame, remove the moulds and leave for 2 to 3 mins.

12. Dip a spoon in cold water and run it around the idlies in the mould, flip them out & keep it aside.

13. Soft & fluffy idlies are ready..!

• Toor dal                        - 1 cup
• Tamarind                       -  small lemon sized
• Onion                           - 1
• Tomato                         - 1
• Vegetables chopped     - 1 cup
• Turmeric pwd                - ½ tsp
• Asafetida/ hing              - a pinch
• Red chilly pwd              - ½ tsp
• Oil                                - 1 tbsp
• Salt to taste

• Chana dal                     - 2 tbsp
• Fenugreek seeds           - 1 tsp
• Red chilly                      - 2 to 3
• Grated coconut             - 2 tbsp
• Coriander seeds/pwd     - 1 tsp
• Curry leaves                  - a few

1. Wash and soak the toor dal for 5 mins.

2. Add 2 cups of water, turmeric pwd and pressure cook it until soft.
3. Mash it well.
4. Soak tamarind in water and squeeze the thick extract and keep aside. ( if you’re using tamarind paste, dilute it with half cup of water)
5. Heat ½ tsp of oil in a pan, roast in the ingredients given under label “ To grind”
6. Allow to cool and grind it to coarse pwd.
7. Chop onion, tomato, preferred vegetables in desired size.
8. In a wide pan / kadai, heat a tbsp of oil.
9. Add mustard, cumin, urad dal, chana dal, curry leaves and sauté well, till it changes color.
10. Add onion, salt and sauté till transculent. ( adding the salt, will make the onion cook soon )
11. Add finely chopped tomato and cook soft.
12. Add the preferred vegetables and stir well.
13. Add turmeric pwd, hing, red chilly pwd and mix.
14. Add a cup of water and allow to boil well , until the vegetables are cooked soft.
15. Add the cooked dal and combine.
16. Add water as necessary to adjust the consistency.
17. Now add the thick tamarind pulp, cook well.  
18. Add the freshly ground masala pwd.
19. Mix well and cook sambar for 2 to 3 mins.
20. Remove from stove top & garnish with freshly chopped coriander leaves.

• Take a serving bowl and pour sambar to it.
• Add the mini idlies to the delicious sambar.
• Soak them for few minutes.
• Serve hot with coriander leaves garnishing.

• Enjoy the sumptuous combo of mini idlies literally floating in the sambar..:)