Mini-Idly Sambar is a South-Indian, especially, a specialty of Tamil Nadu cuisine. In most hotels/restaurants you will see miniature idlies soaked in lots of sambar, being served for breakfast/dinner.
Generally it is a feeling that making hotel type mini idly sambar at home is not easily possible, because we think hotel sambar's has some different preparation method than the sambar's made at home. Actually making this sambar taste like hotel sambar is in our hands and not that tedious a task. If we just get the ingredients right, we too can make a hotel mini idly sambar at home and relish it endlessly.
Children generally like this mini idly sambar, as the small size of idlies are of attraction to them. So enjoy making this delicious mini idly sambar at home and relish with entire family.
General Name : Hotel Idly Sambar / Hotel Mini Idly Sambar / Sambar Idly
Ingredients:
Small onion (peeled) - 1/2 Cup
Big onion - 1, Chopped
Tomato (big) - 2, Chopped
Toor Dhal - 1 1/2 Cups
Tamarind extracted water - 1 Cup
Sambar Powder - 3 tsp
Fresh Ground powder - 4 tsp
Red Chilly powder - 1 tsp
Turmeric Powder - 1 tsp
Salt - 2 to 3 tsp
Seasoning Ingredients: Oil & ghee - each 2 tsp, mustard - 2 tsp, broken urud dhal - 2 tsp, channa dhal - 1 tsp, curry leaves - 15, hing - 1 tsp, red chillies (broken) - 3, fenugreek seeds - 1/2 tsp, Coriander leaves (chopped)- 2 tsp
Optional vegetables to add in sambar - drumstick - 1 (or) Carrot - 1/2 (or) yellow pumpkin - 1/2 - all or any , chopped to medium size boiled & cooked until soft.
Pre-requisite:
1. Pressure cook the toor dhal adding pinch of salt, turmeric powder & hing for 4-5 whistles and cool & open and mash very well and keep ready.
2. Dry roast the ingredients below and ground to powder and keep the Fresh Ground Powder ready.
- Coriander seeds - 3 tsp, Red chilly - 6. Fresh coriander-chilly powder is ready now.
Method:
Preparation of Sambar:
1. In a non-stick pan/kadai, add 3 teaspoon of oil and when it becomes hot, add the small onion and big onion and fry well until onion turns light brown and aromatic.
2. Add the chopped tomatoes and mix well. Cook until the tomatoes turn pulpy. At this stage, take a ladle of the mashed onion-tomato into a plate, and the remaining continue cooking.
3. Cool the onion-tomato mixture taken aside into a plate and grind it into a paste adding very little water and keep this tomato paste ready.
4. When the ingredients in step 2 are well cooked , add the cooked toor dhal into it and mix well and boil for 3-4 minutes. Optionally, add the cooked vegetables now, if you want.
5. Add the tomato paste and cook for a minute or two.
6. Now add the red chilly powder, sambar powder, turmeric powder and required salt into the boiling dhal and cook for another 2-3 minutes.
7. Add the tamarind extracted water now and mix well and continue boiling for another 2-3 minutes until the tamarind raw smell goes.
8. Now add the fresh coriander-chilly powder into the sambar and mix well. Boil for another 2 minutes.
9. Now season as given and pour the seasoning ingredients into the sambar and mix well and remove.
Preparation of Mini Idly:
1. Grease the mini idly plates with oil and using a teaspoon scoop the idly batter and fill it into each idly mini hole-plate.
2. Cook in a idly cooker or pressure cooker until the idly is cooked (approximately 7 to 10 minutes cooking time).
Preparation of Mini Idly Sambar:
1. Arrange the idlies in a suitable container of your choice.
2. Pour the sambar on the idlies lavishly and add a teaspoon of ghee on top. Let the idlies get soaked into the sambar for 2-3 minutes & then serve as it is.
Tips:
1. Better to prepare the coriander-chilly powder fresh, before making the sambar, for best aroma and flavour, rather than storing it and using it.
2. Adding the coriander-chilly powder at the end, adds up the flavour to the sambar. This is required ingredient if you want your sambar to be extra tasty.
Generally it is a feeling that making hotel type mini idly sambar at home is not easily possible, because we think hotel sambar's has some different preparation method than the sambar's made at home. Actually making this sambar taste like hotel sambar is in our hands and not that tedious a task. If we just get the ingredients right, we too can make a hotel mini idly sambar at home and relish it endlessly.
Children generally like this mini idly sambar, as the small size of idlies are of attraction to them. So enjoy making this delicious mini idly sambar at home and relish with entire family.
General Name : Hotel Idly Sambar / Hotel Mini Idly Sambar / Sambar Idly
Ingredients:
Small onion (peeled) - 1/2 Cup
Big onion - 1, Chopped
Tomato (big) - 2, Chopped
Toor Dhal - 1 1/2 Cups
Tamarind extracted water - 1 Cup
Sambar Powder - 3 tsp
Fresh Ground powder - 4 tsp
Red Chilly powder - 1 tsp
Turmeric Powder - 1 tsp
Salt - 2 to 3 tsp
Seasoning Ingredients: Oil & ghee - each 2 tsp, mustard - 2 tsp, broken urud dhal - 2 tsp, channa dhal - 1 tsp, curry leaves - 15, hing - 1 tsp, red chillies (broken) - 3, fenugreek seeds - 1/2 tsp, Coriander leaves (chopped)- 2 tsp
Optional vegetables to add in sambar - drumstick - 1 (or) Carrot - 1/2 (or) yellow pumpkin - 1/2 - all or any , chopped to medium size boiled & cooked until soft.
Pre-requisite:
1. Pressure cook the toor dhal adding pinch of salt, turmeric powder & hing for 4-5 whistles and cool & open and mash very well and keep ready.
2. Dry roast the ingredients below and ground to powder and keep the Fresh Ground Powder ready.
- Coriander seeds - 3 tsp, Red chilly - 6. Fresh coriander-chilly powder is ready now.
Method:
Preparation of Sambar:
1. In a non-stick pan/kadai, add 3 teaspoon of oil and when it becomes hot, add the small onion and big onion and fry well until onion turns light brown and aromatic.
2. Add the chopped tomatoes and mix well. Cook until the tomatoes turn pulpy. At this stage, take a ladle of the mashed onion-tomato into a plate, and the remaining continue cooking.
3. Cool the onion-tomato mixture taken aside into a plate and grind it into a paste adding very little water and keep this tomato paste ready.
4. When the ingredients in step 2 are well cooked , add the cooked toor dhal into it and mix well and boil for 3-4 minutes. Optionally, add the cooked vegetables now, if you want.
5. Add the tomato paste and cook for a minute or two.
6. Now add the red chilly powder, sambar powder, turmeric powder and required salt into the boiling dhal and cook for another 2-3 minutes.
7. Add the tamarind extracted water now and mix well and continue boiling for another 2-3 minutes until the tamarind raw smell goes.
8. Now add the fresh coriander-chilly powder into the sambar and mix well. Boil for another 2 minutes.
9. Now season as given and pour the seasoning ingredients into the sambar and mix well and remove.
Preparation of Mini Idly:
1. Grease the mini idly plates with oil and using a teaspoon scoop the idly batter and fill it into each idly mini hole-plate.
2. Cook in a idly cooker or pressure cooker until the idly is cooked (approximately 7 to 10 minutes cooking time).
Preparation of Mini Idly Sambar:
1. Arrange the idlies in a suitable container of your choice.
2. Pour the sambar on the idlies lavishly and add a teaspoon of ghee on top. Let the idlies get soaked into the sambar for 2-3 minutes & then serve as it is.
Tips:
1. Better to prepare the coriander-chilly powder fresh, before making the sambar, for best aroma and flavour, rather than storing it and using it.
2. Adding the coriander-chilly powder at the end, adds up the flavour to the sambar. This is required ingredient if you want your sambar to be extra tasty.
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