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| Tamil Receipe | ||||||||||||||||||||||||||||
Idli: Ingredients Method  1. Pick, wash and soak the daal overnight or for 8 hours.
2. Pick, wash and drain the rice. Grind it coarsely in a blender. 3. Grind the daal into a smooth and forthy paste. 4. Now mix the grinded rice and daal together into a batter. 5. Mix the salt and set aside in a warm place for 8-9 hours or overnight for fermenting. 6. Idlis are ready to be cooked when the batter is well fermented. 7. Grease the idle holder or pan well and fill each of them with ¾ full of batter. 8. Steam cook idlis on medium flame for about 10 minutes or until done. 9. Use a butter knife to remove the idlis. 10. Serve them with sambhar or chutney. Sambhar: Ingredients  Spices
Method 1. Soak the daal for 20 minutes. 2. Drain and add 2 cups of water. 3. Pressure-cook it for about 5 to 8 minutes after the pressure is reached. 4. Heat the oil in a pot. 5. Add the methi seeds. Sauté till light brown. 6. Remove the seeds and let them cool. Grind in a grinder to make powder. 7. It is a good idea to make methi powder in advance and keep it in airtight bottle. 8. In a pot heat 2 tablespoons of oil on medium heat. 9. When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder. 10. Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves. 11. Stir for 2-3 minutes. Add the cooked toor daal and mix well. 12. Add 2 cups of water. Boil for 10-15 mintes. 13. Serve hot with idli. | ||||||||||||||||||||||||||||
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