Sooji Idli, Sambhar with Coconut Chutney.. Perfect Weekend Brunch

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Idli, Sambhar and Chutney are a perfect meal which is delicious and very refreshing.. I am not sure about the people from Southern part of India, but for the rest of the India it’s a treat..

My family just loves it.. Girls love to eat Dosa at least twice a week for their lunch. I normally keep the batter in my refrigerator. But this way of making instant Idli is for the days I don’t have the batter in stock..

But lately I started realizing that Sooji idli is not only easy and fast to make but also very healthy.. It does not fluff the way usually the rice batter does (or maybe just for me) but it’s still soft and very yummy..

Here is my versions of this Everyday Meal Idea – Simple & Easy

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Sooji Idli

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Sooji Idli

Ingredients for Sooji Idli:

  • 1 ½ cup Sooji / Rawa
  • 1 cup Yoghurt
  • 1 Carrot grated
  • Salt to taste
  • ¼ cup Broccoli grated
  • 1 cup water
  • 1 tsp ENO or ½ tsp Baking Soda

Method to make Sooji Idli:

  • Mix all ingredients except the ENO properly, make sure you add water as needed and keep mixing.
  • Once you get the right batter consistency then cover and leave the batter for ½ hour aside.
  • After ½ hour the batter would have gone little thick, as sooji absorbs water, add more water as desired and then add ENO.
  • Grease the idli moulds and steam it as per cookware instructions.
  • Soft and healthy idli’s ready, serve hot with Sambhar and Chutney

It amazes me to know how people all over India have different versions of Sambhar.. Even in down south people have their own version some are similar but some are very different.. That’s the beauty of this dish..

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Coconut Chutney4

Sambhar

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Sambhar

Ingredients for Sambhar:

  • 2 cups Toovar dal
  • Salt to taste
  • 1 tsp Turmeric (Haldi)
  • ¼ tsp Garam masala
  • 1 Tomato chopped
  • 8-10 Drumsticks
  • ¼ Pumpkin cubed
  • 1 tbsp Oil
  • 4-5 Curry Leaves (Curry Pata)
  • 2 tsp Mustard seeds (Rai)
  • 2 tbsp Tamarind pulp
  • ¼ tsp Asafoetida (Hing)
  • ½ cup desiccated Coconut
  • 2 tbsp Sambhar powder
  • Water
  • Fresh Coriander

Method to make Sambhar:

  • Wash the toovar dal properly and add it to the cooker, add tomatoes, salt, turmeric and garam masala to it.
  • Fill water in the cooker about 1 inch above the dal and give two whistles.
  • Once the pressure is out, with the help of wooden whisker or any whisker of your choice, mash the dal.
  • Then add drumsticks and pumpkin to it and again give dal one more whistle.
  • Meanwhile soak tamarind in hot water to extract the pulp.
  • In a heavy bottom pan add oil, once the oil is hot add curry leaves, asafoetida and mustard seeds.
  • When the seeds start to crackle add the coconut and sauté it till it starts getting brown.
  • Then add the Sambhar masala and sauté it further till it starts releasing the aroma. Meanwhile the dal should be done add it to the pan and mix well. Add 4 cups of water and let it simmer.
  • After 5 minutes add the tamarind pulp and mix again. Check for salt and taste and leave it to boil further for atleast 15 minutes. If needed add more water.
  • Add fresh coriander and serve hot with Idli and Chutney

Chutney compliments the dish the best, there are lots of chutneys that people make to go with idli’s like with mint, gun powder, dal chutney but the most popular one is coconut chutney and that too have loads of versions…

Coconut Chutney

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Coconut Chutney

Ingredients for Coconut Chutney:

  • 1 cup desiccated Coconut
  • 1 Garlic clove
  • 1 tbsp Lemon juice
  • 1 ½ tbsp Chana dal
  • 1 inch Ginger
  • 2 Curry leaves
  • 1 green Chilli (or more if you like it spicy)
  • Water to Grind
  • Salt to taste

Tempering:

  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tbsp Urad dal
  • 2 -3 Curry leaves
  • 2 dry Red chillies seeds removed

Method to make Chutney:

  • Roast chana dal on a flat pan / tava till it’s roasted properly.
  • Then add all the ingredients along with channa dal and water in a grinder and make it to a chutney paste consistency. Remove in a bowl.
  • In a small pan add oil, once the oil is hot add the mustard seeds, urad dal, curry leaves break them in two and dry chillies broken in two.
  • Once everything starts crackling put it over the grounded chutney paste and mix well and check for salt and lemon.
  • Serve fresh with Idli and Sambhar

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