Sambhar Recipe For Idali _Masala Sambhar


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Time for soaking rice 12 hours   

          Time for soaking rice flour 1 night

     time     prep  cook  total 

     min               30      30       60 

         serve   for    10 

      INGREDIENTS  FOR  IDALI 

         Rice  1 kg 

         Urad dal 1/4 kg 

         Fenigreek seeds  2 tabs 

         sugar       1/2 teaspoon 

      Baking soda   1 tabs  

  INGREDIENTS FOR SAMBHAR 

           Toor dal *   2 bowls 

Onion * 1 big size [chopped] 

          Tomato  *    2 chopped [middle size] 

          Garlic      *     7 TO 8  flakes 

         cumin   powder    1 tab         Ram Bandhu Sambhar masala      2 tabs 

           chilly powder     *  1 tabs 

             salt                   * as your convenience 

           mustard  seeds   *   2 tabs 

              oil                      *  1/2 bowl 

Hing                     *   2 teas  , Mr. Idli

Everyone Can Cook Hardcover – Abridged, Audiobook, Box set

    Cover Image

  •      PROCEDURE  FOR IDALI   * Take one kg clean rice & 1/4 kg Urad dal  , wash it with clear water & keep for soaking in a  sufficient water. 
  •      Now grind it in the mixture as like paste. Add Fenugreek seeds, some granules of sugar in it .  enquiry@mrildi.com.
  •     In the morning when you are making idali add baking soda, salt & stir it. Fermentation of solution takes place automatically & it becomes light to make idali . 
  •     PROCEDURE FOR SAMBHAR * Take the given amount of Toor dal , keep it to cook in a small cooker with enough water. Wait to get 3 to 4 whistles While cooking dal add turmeric & 1 tabs of oil in it so that evaporation didn’t come outside & Dal can cook smoothly.. http://www.mridli.com.
  •  Take down the dal crush it with spoon Nicely, make it as like paste, now add hot water in it     
  • Meanwhile, you can make the preparation of sambhar. Cut the onion, tomatoes, make the paste of garlic, keep all ingredients ready to make it. 
  •    Now keep the 2 & half lit water to boil. See the dal is cooked or not. 
  •     Keep the big pot having the thick bottom of the gas. Add oil to it , wait to heat it now add cumin’s, mustard seeds, curry leaves, one by one. Add onion fry it for small-time add tomatoes fry it well, add cumin powder, sambhar masala, chilly powder, salt, hing paste of garlic.IMG_20171020_100613 Fry it well till khamang smell spread everywhere. 
  •   at last after frying all ingredients well add dal with hot water, stir it well.unnamed (3)
  •                                                 Well  prepared Sambhar
  • Keep it to heat, not for boiling. Don’t boil Sambhar more time it reduces the taste & smell of  Sambhar.   Currylicious Menu, Reviews, Photos, Location and Info - Zomato

   

pranita Deshpande

I am an International author of ”QUOTATIONS & STORIES” book. I have written 3books which are 1] Future of students 2] How can be student intelligence? & 3] Importance of prayer.

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Published by dpranita583

I am the author in Maharashtra. since 10 years.My life is full of adventures and challenges.My father was poor farmer. He.was super spiritual man .I am also simple and spiritual lady.My life is full of drama. In my two books I wrote some life experiences. My every blog post is experience of my life.I learnt lot of from my life. God has given me power to observe small small things and so that I have learnt from surrounding more than books.

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