Idli, Uttapam, Sambar and Chutney

Idli, Sambar and Chutney

Uttapam and Chutney

Washed: Idli rice, Udid Dal, Poha and Methi (Fenugreek) Seeds

Soaked in Water: Idli rice, Udid Dal, Poha and Methi (Fenugreek) Seeds

Electric Stone Wet Grinder

The batter should not be too thick. Add salt to the batter and mix gently with your fingers for atleast 5 minutes. This step is very important and do not skip it. The heat of your palm and fingers help to make the idlis very soft and light.

Batter before fermentation.

Tip: During winter season - Heat the oven to 250 degrees F. Turn it off. Place the covered pot with the idli batter inside the warm oven and leave it overnight for fermentation. You can leave the oven light on and  move the pot closer to the light. The heat emitted by the oven light keeps the oven temperature warm & helps in the fermentation process.

Idli batter is fermented after 8 - 10 hours.

Idli Stand for making idlis.

Recipe for Idli 

Ingredients:

• Idli Rice - 4 cups
  
• Udid Dal - 1 cup
• Rice Flake (thick poha) - one handful
• Methi Seeds - 1/2 teaspoon
• Salt - 2 teaspoons
• Water - 4 1/2 (4.5) cups

1. Wash idli rice, udid dal, poha and methi seeds several times till the water runs out clear. 
2. Soak everything together in enough water for 6-8 hours/overnight. 
3. After 6-8 hours drain the water and set it aside. Do not discard the water. You have to use 4 1/2 cups of this water for grinding.
4. Add the soaked rice, udid dal, poha and methis seeds into the electric stone wet grinder or a high power grinder/blender.
5. Grind the above ingredients into a smooth batter by adding the 4 1/2 cups of water little at a time.
6. I run the electric stone wet grinder for 15 minutes at a time, then stop it for 10 minutes to cool down the motor and then run the grinder again for 15 more minutes. So it takes a total of 30 minutes for grinding with a 10 minute rest for the motor.
7. Remove the ready batter into a stainless steel stock pot. The batter should not be too thick. 
8. Add 2 teaspoons of salt and mix the batter gently with your fingers and palm for at least 5 minutes. This step is very important and do not skip it. The heat of your palm and fingers help to make the idlis very soft, light and fluffy.
9. Cover the stock pot and keep it in a warm place to allow the batter to ferment for 8 - 10 hours. The fermentation process depends on the outside temperature. In summer season the batter may ferment sooner than during winter time. 
10. Tip: During winter season - Heat the oven to 250 degrees F. Turn it off. Place the covered pot with the idli batter inside the warm oven and leave it overnight for fermentation. You can leave the oven light on and  move the pot closer to the light. The heat emitted by the oven light keeps the oven temperature warm & helps in the fermentation process. This step is not necessary during summer or when the outside temperature is warm.
11. When the batter is fermented well you will see tiny air bubbles on the surface and the batter becomes light and airy. 
12. Before making the idlis mix the batter gently with a ladle. 
13. For making idlis, grease the idli plates from the idli stand with a few drops of oil. Pour the idli batter with a ladle into the idli plates. 
14. Place 1 inch of water in a big stock pot or pressure cooker and bring it to a boil. Place the idli stand inside the stock pot or pressure cooker and place the cover. Do not place the whistle/weight on the pressure cooker as the steam needs to escape.
15. Steam the idlis in the pressure cooker/stock pot for 20 minutes.
16. After 20 minutes test with a knife tip to see if the idlis are cooked. Remove the idli stand and leave it on the counter to cool down for 5 minutes.
17. Dip a blunt knife or a spoon in water and use it to carefully remove the idlis from the idli plate. Place the ready idlis on a serving platter. Cover the idlis to keep them warm and soft.
18. Serve idlis with sambar and chutney.

Recipe for Uttapam

Usually I make uttapams with the left over idli batter. The extra idli batter can be refrigerated in an air tight container for up to 4-5 days. The consistency of the batter for making uttapams should be like pancake batter (not too thick nor too watery).

1. Heat a non stick griddle/pan on medium-high heat. Sprinkle a few drops of water on the pan. If the water drops sizzle and evaporate immediately, it means the pan is ready for making uttapams.
2. Turn the heat to medium. Put a few drops of oil on the pan. Pour one ladle full of the batter on the pan. The batter should spread by itself in a round pancake like shape. 
3. Sprinkle some finely chopped onion, green chili, carrot, cilantro leaves and a few drops of oil on the uttapam. 
4. Cover the uttapam for a few minutes so that it gets cooked.
5. Flip the uttapam on the pan once the bottom side turns golden brown in color. 
6. After a minute flip the uttapam back on the golden brown side.
7. Place it on the serving platter.
8. Serve hot with chutney and sambar.

Recipe for Sambar

Ingredients:

• Toor Dal - 1 1/2 (1.5) cups
• Onion - 1 large - chopped
• Tomato - 1 large - chopped
• Potato/Sweet Potato - 1 medium - chopped into medium cubes
• Cauliflower - 2 cups - medium size florets
• Olive oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Methi (Fenugreek) seeds - 1/4th teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 1 teaspoon
• Curry leaves - 8 -10 - roughly chopped
• Home made Sambar Masala - (see recipe below) OR Store bought Sambar Masala – 4 teaspoons
• Tamarind pulp concentrate - 1 teaspoon
• Salt - to taste
• Coriander leaves - 1/2 cup - chopped

1. Add 3 cups of water to the washed toor dal, add a pinch of asafoetida and 1/4th teaspoon turmeric powder and cook the dal in a pressure cooker. If you don't want to use a pressure cooker, the dal can be cooked on the stove top with extra water added to it and stirring at regular intervals. Cooking on the stove top will take longer than cooking in a pressure cooker. Once the dal is cooked well, mash it into a smooth paste and set it aside.
2. Heat the oil in a large sauce pot. Add the mustard seeds and let them pop. Add the methi seeds, asafoetida, turmeric powder and curry leaves. Stir for a minute.
3. Add the chopped onion and stir for a few minutes. Let the onion turn into golden brown color.
4. Add the chopped tomato. Stir and cook for 3-4 minutes.
5. Add the chopped potato/sweet potato and cauliflower. Stir well.
6. Add the home made sambar masala and stir well.
7. Add 6-8 cups a water and bring it to a boil.
8. Add the cooked toor dal which has been mashed into a smooth paste. 
9. Add salt to taste and the tamarind pulp. 
10. Let the sambar simmer on low-medium heat for 10-15 minutes.
11. Adjust the water quantity to get the right consistency. The sambar should not be too thick nor too watery.
12. Garnish with chopped coriander leaves. Serve hot with fresh steamed idlis.

Tip: Various vegetables can be used in the sambar recipe such as potatoes, sweet potatoes, opo squash (dudhi), green peas, eggplant, bell peppers, etc.

Sambar Masala can be bought in the Indian grocery stores or can be made at home.
Home made Sambar Masala:

• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1 teaspoon
• Udid dal - 1 teaspoon
• Chana dal - 1 teaspoon
• Desiccated/Dry Coconut powder - 2 teaspoons
• Dry Red Chilies - 4-5
• Asafoetida - 1/4th teaspoon
• Mustard seeds - 1/4th teaspoon
• Turmeric powder - 1/4th teaspoon
• Black peppercons - 5-6
• Methi (Fenugreek) seeds - 4-5

Heat a pan and dry roast all the above ingredients for a few minutes or until they turn into a nice golden brown color and you can smell the wonderful aroma of the spices. Turn off the heat and let the spices cool for a few minutes. Dry grind them into a spice powder/sambar masala. This masala recipe proportion is enough for making the above sambar recipe.

Recipe for Chutney

Ingredients:

• Chana Dal - 1 tablespoon
• Udid Dal - 1 tablespoon
• Peanuts - 1/4 cup
• Coconut (fresh/frozen) - 1 cup
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Green chilies - 2 / to taste
• Curry leaves - 6-8 - roughly chopped
• Garlic - 1 clove (optional)
• Salt - to taste

1. Dry roast the chana dal and udid dal until they turn into golden brown color. Set it aside.
2. Heat the oil in a little pan. Add the mustard seeds and let them pop. Add the asafoetida, green chillies and curry leaves. Stir for 2-3 minutes. Turn off the heat.
3. In a grinder add the dry roasted dals, the curry leaves and green chili pieces (from step 2- leave the oil and mustard seeds aside), peanuts, coconut, garlic, salt. Add little water and grind this into a fine paste. 
4. Transfer the above ground chutney into a serving bowl. Garnish it with the oil & mustard seeds that were set aside in step 3.
5. Serve chutney with hot idlis and sambar.

Note: The above proportion for idli batter will make approximately 60 idlis and about 8-10 small uttapams.