Food Talk  Discussion Forum

I dont have a 'no fail' recipe of really soft idlees and sambhar.
CAn anyone tell me how to make those melt in the mouth idlees Anu replied. Arahar/Toor Dal 1 cup, washed and soaked in water for 1/2 hour.
Carrot 1/2, chopped thin 1 inch size
Green chili 5, chopped
Okra (Ladies fingers, bhindi) 5, chopped thin 1 inch size
Egg plant (Baingan) baby , tubular type 3 small size, chopped thin 1 inch size
Tomato 1, chopped
Ginger 1/2 inch chopped
Coriander leaves, chopped 1 cup
Curry leaves (curry patta) 8-10
Lemon/Lime juice 1 tsp
Tamarind (imli) 1 tsp soaked in water and crushed
Water 4-5 cups
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Spices:
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Salt to taste
Red chili powder 1 tsp
Coriander powder 1 tsp
Cummin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Hing (Asafoateda) powder 1/8 tsp
Mustered seeds 1/2 tsp
Fenugreek (Methi) seeds 1 tsp
Canola oil 3 tsp

* Take dal in a pressure cooker and add 2 cups water and 1 tsp salt. Cook for about 8-10 minutes after the pressure is reached.
* Take methi seed in a frying pan and place it on medium heat. Roast the seeds until turn dark. Remove the seeds and let them cool. Grind in a grinder to make powder.
* In a deep skillet take 2 tspn oil and put on medium heat. When the oil gets hot, first add cummin seeds. When the seeds pops up, add all the spices including methi powder. Fry the spices for a while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add 2 cup water. Boil for 10 minutes. Add dal of step 1 and mix well. Anu replied. Idly rice 2 cups (Ponni rice if possible)
Urud dal 1 cup
cooked rice 1/2 cup
Fenugreek seeds(Methi) 1/4 tsp
Salt as per taste

* Soak Idly rice and Methi together in water for about 5-6 hours.
* Soak urud dal in water for 3 1/2 hours.
* Drain the water from urud dal and grind it in mixie with little water.
* Fine grind it until the mixture is frothy. Keep aside
* Now drain water from soaked rice and methi.
* Grind these along with cooked rice and little water in mixie.
* Now mix the ground items and add salt.
* Allow it to ferment for 16 - 18 hours. Then make idlys in the idly steamer.
* Steam the idlys on high for 10 minutes