Udupi style idli, dosa,vada, sambar & chutney..... mangalorean cuisine

Name: Udupi style idli, dosa,vada, sambar & chutney..... mangalorean cuisine
Prep time: 35 min
Cook time: 65 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: en
Ingredients: 1)IDLI:; 2 cups raw rice; 1 cup urad dal; Water for grinding; Salt to taste; Method; 2)Soft - Idli:; Idly rice - 2 cups; (Ponni rice if possible); Urad dal 1 cup; Cooked rice - 1/2 cup; Fenugreek seeds(Methi)- 1/4 teaspoon; Salt as per taste; 3)DOSA:; 1 cup urad dal; 2 1/2 cups rice; 1 tablespoon cooked rice; Salt to taste ( approximately 1 teaspoon ); Ghee / oil for frying; 4)SAMBAR:; 1 cup tur dal; 1/2 teaspoon turmeric powder; 1/2 teaspoon cooking oil; 2 drumsticks; 10 - 12 small onions; 100 g brinjal; 1 teaspoon tamarind paste; 1 tomato; Salt to taste; A pinch of asafoetida powder

Main Dish

4 servings

35 min

65 min

Very Easy

(4/5 - 44 votes)
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Ingredients

Number of serving: 4

1)IDLI:

2 cups raw rice

1 cup urad dal

Water for grinding

Salt to taste

Method

2)Soft - Idli:

Idly rice - 2 cups

(Ponni rice if possible)

Urad dal 1 cup

Cooked rice - 1/2 cup

Fenugreek seeds(Methi)- 1/4 teaspoon

Salt as per taste

3)DOSA:

1 cup urad dal

2 1/2 cups rice

1 tablespoon cooked rice

Salt to taste ( approximately 1 teaspoon )

Ghee / oil for frying

4)SAMBAR:

1 cup tur dal

1/2 teaspoon turmeric powder

1/2 teaspoon cooking oil

2 drumsticks

10 - 12 small onions

100 g brinjal

1 teaspoon tamarind paste

1 tomato

Salt to taste

A pinch of asafoetida powder

For sambar masala

7- 8 red chillies , roasted

1 1/2 teaspoon coriander seeds , roasted

3/4 teaspoon methi seeds , roasted

2 tablespoon scrapped coconut , roasted

For seasoning

2 teaspoon coconut oil

1 teaspoon mustard seeds

1 red chilli , broken

1 spring curry leaves

Preparation

1)IDLI:
Wash and soak dal and rice separately for 6- 7 hours. Grind the dal till very smooth. Add little water while grinding. Remove and keep aside in a big container. Then grind rice fine to sooji consistency. Add water while grinding. Remove and mix well with dal paste and add salt to taste ( batter shouldn't be too watery ) . Cover and keep it for fermenting for 8 hours. Grease the idli container with a little oil. Pour batter and steam idli cooker for 15 - 20 minutes.
2)Soft - Idli:
Soak Idly rice and Methi together in water for about 5-6 hours. Soak urad dal in water for 3 1/2 hours. Drain the water from urad dal and grind it in mixer / grinder 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 mixer / grinder . Now mix the ground items and add salt. Allow it to ferment for 6 - 8 hours ( or overnight ). Then make idlis.
3)DOSA:
Wash and soak urad dal and rice separately for 6 - 7 hours. Grind the urad dal and cooked rice to a very fine paste . Add little water while grinding. Remove and keep aside in a big vessel. Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Cover and keep aside for 6 - 8 hours. Heat dosa tawa. Apply little oil. Pour 1 ladleful of batter and spread it in a thin layer ( 1/4 inch to 1/8 inch thickness ). Sprinkle ghee on top. Cook till done . Then remove it carefully. Serve hot.
4)SAMBAR:
Grind together masala ingredients to a coarse powder. Boil dal , turmric powder , oil and 1 cup of water in a pressure cooker for 15 to 20 minutes. Cook the drumsticks with onion, tomato , brinjal , salt , tomato , tamarind paste and asafoetida powder. Add the cooked dal to the vegetable mixture. Add sambar masala and boil again for 10 to 15 minutes. Add seasoning and serve with dosa / idli. Seasoning: Heat oil in a pan.Add mustard seeds. When they splutter, add broken red chilly and curry leaves. Fry for 2 to 3 minutes.