Fluffy Idli With Sambar, Peanut Chutney and Coconut Chutney ~

Hello Foodies !!

This is Aditi Sharma , I am back with a New South Indian recipe “Idli sambar with coconut chutney”.

Idli

Idli is a fluffy steamed cake mae with rice and black lintel batter , originated in south india . Idli is mostly eaten in breakfast not only india but also in sri lanka . idli is famous breakfast and street food of sri lanka.

Sambar

Sambar is a South Indian  flavorful, spicy, and tangy dal made with vegetables(Loaded with vegetables) , dal, herbs, spices etc . Which we often serve with Dosa, Idli, Appam, Medu vada or Rice . In resturent it is server with breakfast combo – Dosa sambar, idli sambar, vada sambar etc. Not to mention , It’s healthy, protein packed and keeps you full longer. Sambar is very popular and traditional dish of south india and it gives complete nutrition to the body.

Coconut chutney

Coconut chutney  side dish that also originated in South India and is commonly eaten in the Indian subcontinent. It’s made from ground coconut pulp, spices, pulses and other ingredients, and it’s often served with idli, dosa, vada, sandwiches, and pakoras. 

Peanut Chutney

Peanut chutney is very  flavorful Indian condiment made from peanuts, chilies, cumin seeds, and garlic. It’s a great side dish for Indian breakfasts and snacks like idli, dosa, and vada, and it can also be used as a spread on toast, flatbreads, sandwiches, and wraps. Peanut Chutney is also known as Groundnut Chutney.

Instructions to make Fluffy Idli (with Fermented rice):-

• Soak Rice , Urad dal, Chana dal and Methi seeds in enough water for 4 – 6 hours , after washing off properly.
  • Now , after 6 hours , Rinse trice Rice , dal and methi seeds and blend them into a jar together while putting 2 or 3 tbsp water. (You may blend Rice, Dal and methi seeds saperately).

How to make idli batter ?

1. Rinse and soak poha in 1/4 cup water for 10 min, before blending the batter.

2. Drain the water from the dal & transfer to a blender jar along with soaked poha and water. grind to a smooth thick batter. it should be thick.

3. Drain the water completely from rice and add it to the jar. pour water and blend to a smooth batter.

4. Pour this to the batter bowl and mix well.

Fermenting Idli Batter :-

1. Cover the bowl loosely and keep the bowl in warm place like in sun light to ferment until the batter turns light and bubbly. it may take 4 to 5 hours in summer and in winter it may take 10 to 12 hours (It depends on temperature).
2. Take required portion to a small bowl and add salt as per your taste. If you had extra batter you may keep it in refrigerator for 1 to 2 weeks.

How to make Idli ?

1. Take a steamer Pour some water around 1/4 of the steamer or you may take pressure cooker and keep on stove on high flame. now take Idli mold plates, grease idli plates . if needed sprinkle some water . The batter should be of thick pouring consistency . pour it in the molds.
2. When water start boiling put the idli mold inside the steamer or pressure cooker (Make sure that whistle of the pressure cooker has removed) .
3. Next step is , steam it for 10 mins. (Make sure that flame is medium high, if you keep flame on low then your idli not steam better and if you keep flame on high the boiling water can bounce on idli mold).
4. After steaming for 10 min turn off the flame and rest ir for 2 mins then take out te mold from the steamer and rest it for 2 mins again.
5. Loosen the idli from the plates with help of spoon and kept on other plate.
6. Add some ghee on the idli and serve with sambar, peanut chutney and coconut chutney.

Instructions to make Sambar :-

1. . First of all take all dal after washing them 3 to 4 times. then add 2 cups of water (take only 2 cup water because later we will take water in veggies also.)
2. Heat 1tbsp oil (you may take cocnut oil, mustard oil or oliv oil) ina pot. saute onion for 1 – 2 mins. add all the veggies and saute for 3-4 mins. DON’T skip the step other wise your onion , tomato and chilly will not smell good when you boil them without sauteing.
3. Pour 4-5 cups of water in veggies, f you like spicy then add chilly powder as per your taste. (Use same cup which you take for toor dal.)
4. When water turns hot , take 1/4 cup hot water in a bowl and soak jaggery & tamarid in hot water and kept a side for 15 mins.
5. When veggies are cooked al dente, add turmeric , sambar powder & salt (as per you taste).
6. Now squeeze the Tamarid and jaggery and filter the water and pour the water in the pot.
7. first of all take all dal after washing them 3 to 4 times. then add 2 cups of water (take only 2 cup water because later we will take water in veggies also.)
8. Now mash the dal smoothly with a masher and put into the veggies.
9. Not mix them well and let be cooked for 4-5 mins. at last add coriander leaves.
10. Now take a small pan add 1tbsp ghee add mustard, methi , cumin and Dry red chillies. When the spices pop add curry leaves.
11. The leaves will turn crispy lastly add hing and pour this mixture to sambar.
12. Now serve sambar with dosa, idli or rice.
13. You may store sambar for 2-4 days in refrigerator.

Instructions to make Coconut Chutney :-

1. add 3/4 Cup grated coconut to a Blender jar you can use fresh or frozen If you are using frozen coconut bring it close to room temperatureadd 3/4 Cup grated coconut to a Blender jar you can use fresh or frozen If you are using frozen coconut bring it close to room temperature.
2. other way is to heat it in a pan until hot to touch cool down and use if you grind very cold coconut fats can separate from the chutney.
3. add two tablespoon fried gram it is also known as roasted gram if you don’t have these then you can add the same amount of roasted peanut another substitute is to roast chana dal until Golden and aromatic cool down and use if you do not add any of these after a while water will Separate in the chutney.
4. add half tablespoon cumin seeds 1/4 tablespoon salt 1 to 2 green chillies one garlic cloves you can also add a handful of fresh coriander leaves with tender stalk if you like to use lemon juice add it there to use tamarind soak it in little hot water and extract the paste add only a little.
5. Pour half cup of water and begin to blend to a smooth paste .
6. after this taste the chutney and add salt or chilly if needed.
7. transfer to a serving bowl.

Instructions to make Peanut Chutney :-

1. pour 1 tablespoon oil to a pan or kadahi and hit it at 2 to 3 slide green chillies one garlic cloves and one and half tablespoon urad dal or chana dal to make Andhra style peanut chutney garlic is not fried but added directly to the chutney jar letter so if you want to you can also add it directly to the jar Dal lens a naughty Aroma to the chutney however you can skip it here.
2. begin to fry them on a medium to low heat until Dal turns Golden and aromatic.
3. Remove the fried ingredients.

Roast Peanut:-

1. to the same pan add peanuts begin to roast on a medium flame a stirring constantly. when they are half done add 1 to 2 a strings of fresh curry leaves .you can also skip them if you don’t have . crry leaves are good for the body and also make the chutney more aromatic.
2. continue to fry until the peanuts are well roasted they begins to splitter as the roast this step is the key of bring out the aromas of peanut when they are done and half tablespoon cumin seeds and turn off the store curry leaves should be crisp to get a nice Aroma remove to a plate and cool all the ingredients.

Grint Peanut Chutney :-

1. add them to a Blender jar along with salt for water just enough to cover them if you want to use them red for the tamarind soaked water instead you can also add raw garlic at this stage if you have kids at home first blend the chutney without chillies set their portion aside and then add the chillies and blend again.
2. pour more water as needed and bring to a consistency you desire usually peanut chutney is made thick check salt and Spice add more if needed.
3. most people do not tempered peanut chutney if you prefer just heat 1 tablespoon oil add one Pinch of mustard one broken red chilli few curry leaves and one crushed garlic when the leaves turn crisp and garlic begin to smell good turn off the stove and add A Pinch of Hing if you want for the tempering over the peanut chutney
4. Now serve it with dosa, idli or snacks.