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Sambar Idli Recipe
|Idli batter||200 Milliliter|
|Tomato||2 Medium, chopped|
|Tamarind ball||1 Small (Half lemon size)|
|Sambar powder||3 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Curry leaves||2 Teaspoon|
|Coriander leaves||2 Tablespoon|
|Toor dal||100 Gram|
|Asafoetida powder||1⁄2 Teaspoon|
|Carrot||1 Small, cut into small pieces|
Calories 421 Calories from Fat 103
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 595.8 mg24.8%
Total Carbohydrates 70 g23.4%
Dietary Fiber 7.9 g31.8%
Sugars 5.3 g
Protein 14 g27.6%
Vitamin A 77.2% Vitamin C 26.1%
Calcium 8% Iron 14.3%
*Based on a 2000 Calorie diet
Things You Will NeedFrying pan
1. Soak tamarind in 400 ml of water to make tamarind water. Filter and keep ready.
2. Pressure cook toor dal with 300 ml of water. Mash and keep ready.
For The Sambar
3. Take a frying pan, add 2 tablespoon of oil, and heat. Sputter mustard seeds, add curry leaves.
4. Saute onions until soft. Add tomato and saute. Pour tamarind water.
5. Sprinkle sambar powder, salt, and jaggery. Once the vegetables boils, add mashed dal. Sprinkle asafoetida powder. Let it come to a boil. If the sambar is too thick, add some more hot water to make it a little watery. Switch off. Garnish with coriander leaves.
For The Idli
6. Make mini idli using a mini idli plate. If you don't have one, cut regular idlis in small pieces and use. Grease the plate with oil, add a small piece of carrot in the center of each mold, pour batter over it. The carrot may not be visible now, but will be visible when you take the idlis out.
7. Place the idlis in a shallow bowl. Add sambar over it. Serve hot.