Time to cook
A popular healthy South Indian breakfast meal where soft fluffy steamed cakes are served with a lightly tangy vegetable lentil stew.
Wash and soak urad dal & parboiled rice separately in water for at least 6 hrs.
Rinse and soak poha with water for about 30 mins before blending.
Drain the water from soaked urad dal & poha and blend these with salt & water to make a thick, smooth, bubbly & frothy batter.
Blend rice with water to a little coarse batter and mix with the dal batter.
Set the batter aside in a warm place for at least 8 to 14 hours.
For sambar - Pressure cook the rinsed toor dal and moong dal along with water, oil and turmeric for 5 to 6 whistles. Allow the cooker to release pressure naturally before opening the lid.
Mash the cooked dal well with a ladle and set aside.
Soak tamarind in warm water, crush it roughly and set aside for 15 mins.
After 15 mins, crush well to extract the pulp and make the tamarind extract.
For idli - Boil water in an idli steamer or a pressure cooker.
Mix the batter once and fill the greased moulds with batter.
When the water begins to bubble and steam up, place the stand in the steamer, cover and steam for exactly 10 mins on a high flame.
Turn off the heat, remove the idli stand after 2 mins and let it cool for 2 to 3 mins before removing the idlis.
For Sambar - Heat oil in a pot, add onion, tomato and green chilli, and saute for a few minutes until tomatoes turn mushy.
Add cooked, mashed dal and water, mix it well and cook covered for 10-12 mins for the veggies to get cooked.
Add tamarind extract and red chilli powder, mix well and let sambar boil.
For tadka, heat oil in a small pan, add mustard seeds, urad dal, asafoetida (hing), curry leaves and let it splutter.
Add sambar masala, give a quick mix and switch off.
Add the tadka to boiling sambar, mix it well and boil for 3-5 mins.
Garnish with chopped coriander leaves and switch off.