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Sambhar-Idli With Coconut Chatani "Protein Treasure"

Sambhar-Idli With Coconut Chatani

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50


Serves 6

  • Sambhar :- Arhar dal 1 cup Bottle gourd 500g Carrot 1 Green beans 100g Cauliflower 1 small head Eggplant 3-4 small size Green peas 1/2 cup Onion 1 Tomato 2 Garlic 5-6 cloves Ginger 1piece Curry leaves 20 Mustard seed 1tsp Sambhar masala 2 tsp Turmeric 1tsp Dry mango powder (optional) Garam masala 1tsp Dry coriander powder 2 tsp Salt to taste Oil 2 tsp Idli :- Semolina 2 cup Curd 2 cup Cashew 2 tsp Baking Soda 1tsp Mustard Seed 1/2 tsp Curry leaves 8-10 Channa dal 2 tsp Turmeric powder 1/2 tsp Salt to taste Coconut Chatani :- Coconut 1 Urad dal 1tsp Channa dal 1tsp Garlic clove 1 Green chilly 1 Mustard seed 1/2 tsp Curry leaves 5-6 Oil 1/4 tsp Salt to taste


  • 01

    Sambhar :- Wash Dal add in a pressure cooker Cut vegetables wash them Add with dal in pressure cooker Add 7-8 cup of water Add Sambhar masala, turmeric, salt, half Curry leaves ginger-garlic Close lid cook on high flam till first whistle Turn flame low and cook for 10 minutes Heat oil in a pan Add mustard seeds and Curry leaves... fry for 30 seconds Add some water and stir Add rest masala and cook for oil remove Open pressure cooker Grind vegetables roughly Add tadka and mix well Hot Sambhar is ready Idli :- Take semolina in a bowl Roast fry mustard seeds, channa dal and Curry leaves Add turmeric and some water Add with semolina mix well Add curd, baking soda, oil and salt Mix well and leave for 10 minutes Add one cup of water to make a thick mixture Mix well Keep cashew on bottom of a microwave Idli utensil and pour idli mixture on it with spoon Cook for 3 minutes in microwave Hot Idlies are ready Coconut Chatani :- Roast fry both dal Break coconut Cut in small pieces Add in a grinder Add garlic clove, green chili,salt and roast fry dal and one cup water Grind well Heat oil on medium flame, add Curry leaves and mustard seed Fry for 30 seconds Add in coconut Chatani and mix well



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