◆材料
| Rice | 2 cups |
| Urad Dal | 1 cup |
| Salt | 1tbsp |
1.Soak rice , urad dal separately for 6 hours
2.Grind urad dal into a smooth paste with little water.
3.Grind rice until you obtain a rough paste, and mix with dal paste .Add salt and allow it to ferment for up to 12 hours. In case of winter add tsp of dry yeast mix with little warm water.
4.Pour into idli plates and steam for 10 min.
5. Remove with spoon and serve with sambar.
◆材料
| Toordal | 1cup |
| Tamarind Paste | 1tsp
Or Tamarind small lemon size to make pulp |
| Sambar Powder | 1-2 tbsp |
| Vegetables | onion, radish, carrot, egg plant |
| Seasoning | Mustard seeds, cumin seeds,& asaphodia |
| Salt | to taste |
1.Cook Toordal with water in a cooker Until soft.
2.In another pot, boil vegetables with enough water & salt. After the vegetables started becoming soft add Tamarind and boil for some time & add sambar powder, cooked toor dal & boil all for 3 min.
3.In a pan take 1tsp oil and add musterd seeds, cumin seeds until they pop add asaphodia and add this to sambar & serve with idli.
| Almonds | 0.5cup |
| Milk | 2-3 cups |
| Sugar | equal to the amount of almond paste. |
| Saffron | 1/2tsp |
| Seasoning | Cardamom |
Soak Saffron in little cold milk and keep aside. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into fine paste with 1 cup of milk instead of water. Measure the amount of almond paste and keepthe same amount of sugar aside. Cook the almond paste for 5-10 min while stirring it constantly and keep stirring. Add remaining milk and boil for 10-15 min. add soaked saffron and cardamom and serve cold.
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