#idli #delicious #tasty Sabudana Idli With Peanut Chutney Servings - 2 - 3 INGREDIENTS Washed sabudana - 125 grams Washed rice rava - 190 grams Yogurt - 350 grams Oil - 20 milliliters White lentils - 1 teaspoon Green chili - 1 1/2 teaspoons Garlic - 1 teaspoon Roasted peanuts - 75 grams Salt - 1 teaspoon Tamarind - 1 tablespoon Water - 45 milliliters Oil - 30 milliliters Mustard seeds - 1 teaspoon Dry red chili - 1 Curry leaves - 6 - 7 Asafoetida - 1/4 teaspoon Oil - 20 milliliters Cumin - 1 teaspoon Turmeric - 1/4 teaspoon Boiled sweet potatoes - 230 grams Salt - 1/2 teaspoon Red chili - 1/2 teaspoon Salt - 1 teaspoon Baking soda - 1/2 teaspoon Water - for steaming PREPARATION 1. In a blender, add 125 grams washed sabudana, 190 grams washed rice rava, 350 grams yogurt and blend it into a paste. 2. Rest the batter for 6 - 8 hours. 3. Heat 20 milliliters oil in a pan, add 1 teaspoon white lentils and stir for 1 - 2 minutes. 4. Add 1 1/2 teaspoons green chili, 1 teaspoon garlic and stir for 2 - 3 minutes. 5. Remove it from heat and transfer this into a blender, add 75 grams roasted peanuts, 1 teaspoon salt, 1 tablespoon tamarind, 45 milliliters water and blend it into a paste. 6. Heat 30 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 dry red chili, 6 - 7 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes. 7. Pour the tempering over the prepared chutney and mix it well. 8. Heat 20 milliliters oil in a pan, add 1 teaspoon cumin, 1/4 teaspoon turmeric and stir well. 9. Then, add 230 grams boiled sweet potatoes and mix it well. 10. Add 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well. 11. Cook for 3 - 5 minutes on medium heat. 12. Remove it from heat and keep aside. 13. Take the prepared batter, add 1 teaspoon salt, 1/2 teaspoon baking soda and mix it well. 14. Pour the batter into the idli maker and then add the prepared sweet potato mixture in it. 15. Now, again add the batter on top of it. 16. Heat some water in a pot, add the idli maker in it. 17. Cover it with lid. 18. Steam for 12 - 1 5 minutes on medium heat. 19. Open the lid and remove it from heat. 20. Serve with prepared chutney. Rice Idli With No Oil Sambar Servings - 2 - 3 INGREDIENTS (For No Oil Sambar) Soaked split pigeon peas - 200 grams Water - 800 milliliters Salt - 1/2 teaspoon Turmeric - 1/2 teaspoon Dry red chili - 4 Mustard seeds - 1 teaspoon Cumin seeds - 1/2 teaspoon Fenugreek seeds - 1/4 teaspoon Asafoetida - 1/8 teaspoon Curry leaves - 10 - 12 Onions - 80 grams Tomato - 160 grams Green chili - 1 tablespoon Carrot - 80 grams Green beans - 70 grams Cauliflower - 75 grams Eggplant - 80 grams Salt - 1/2 teaspoon Turmeric - 1/2 teaspoon Coconut - 30 grams Water - 700 milliliters Sambar masala - 2 teaspoons Tamarind pulp - 50 milliliters Coriander - 2 tablespoons (For Rice Idli) Soaked rice - 400 grams Soaked white lentils - 200 grams Salt - 1/2 teaspoon PREPARATION (For No Oil Sambar) 1. Take a pressure cooker, add 200 grams soaked split pigeon peas, 800 milliliters water, 1/2 teaspoon salt, 1/2 teaspoon turmeric and cover it with lid. 2. Cook until you hear 2 whistles. 3. Open the lid and remove it from heat. 4. Take a heavy skillet, add 4 dry red chili, 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1/8 teaspoon asafoetida, 10 - 12 curry leaves and stir for 1 - 2 minutes. 5. Then, add 80 grams onions and fry till translucent. 6. Add 160 grams tomato, 1 tablespoon green chili and mix it well. 7. Cook for 5 - 7 minutes on medium heat. 8. Now, add 80 grams carrot, 70 grams green beans, 75 grams cauliflower, 80 grams eggplant and mix it well. 9. Cook for another 5 - 7 minutes on medium heat. 10. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 30 grams coconut and mix it well. 11. Then, add 700 milliliters water and mix it well. 12. Add 2 teaspoons sambar masala and mix it again. 13. Cover it with lid and cook for 10 - 15 minutes on medium heat. 14. Open the lid and give it a nice stir. 15. Now, add the cooked dal in it and mix it well. 16. Add 50 milliliters tamarind pulp and mix it well. 17. Cook for 5 - 7 minutes on medium heat. 18. Add 2 tablespoons coriander and mix it well. 19. Cook for another 3 - 5 minutes. 20. Remove it from heat and keep aside. (For Rice Idli) 1. In a blender, add 400 grams soaked rice and blend it into a paste. 2. In a another blender, add 200 grams soaked white lentils and blend it into a paste. 3. Transfer the mixture into a bowl, add the blended rice, 1/2 teaspoon salt and mix it well. 4. Rest the batter for 6 - 7 hours. 5. Pour the batter into the idli maker. 6. Heat some water in a pot, add the idli maker in it. 7. Cover it with lid. 8. Steam for 10 - 12 minutes. 9. Open the lid and remove it from heat. 10. Serve with prepared sambar. Official website: https://ift.tt/2YE99SY Like us on Facebook https://ift.tt/345eOSQ Follow us on Instagram https://ift.tt/2rlkF9E
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