INGREDIENTS
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