Idli Sambhar is a popular South Indian breakfast dish that is cherished throughout India. Heavenly rice pancakes served with a steaming bowl of sambhar and fresh coconut chutney is one of the best breakfasts to kick start your day.
1) Rice Idli
Rice idli is one of the most popular idli varieties prepared from rice and urad dal. Soak urad dal, fenugreek seeds and flattened rice in water for 4-5 hours. Rinse short-grain rice and regular rice in water for 3-4 times. Then soak rice in water for 4-5 hours. Blend urad dal mixture to a smooth paste. Add water and blend again. Grind rice and water to a coarse paste. Combine both the mixtures in a large container. Add salt and mix well. Cover and leave aside the batter for 8-10 hours. Heat water in the steamer and place dollops of fermented batter on the greased idli moulds. Place idli stand in the steamer and cover with a lid. Steam the idlis on medium heat for 10 minutes. Then steam on low heat for 3-4 minutes. Serve hot with coconut chutney and sambhar.
2) Poha Idli
Poha idli is an instant variation of classic idli that can be prepared within 30 minutes. Soak poha in yogurt for 10-15 minutes. Mash poha using back of your spoon. Add rava, yogurt and water. Mix well. Leave aside for 10-15 minutes. Prepare the batter of desired consistency using water. Add a pinch of baking soda and salt. Heat water in a steamer. Pour the batter into greased idli moulds and then keep the idli stand in a steamer. Cook on medium heat for 8-10 minutes. Serve hot with chutney.
3) Rava Idli
Rava idli is a healthy variation of idli that should be on the menu of every fit foodie. Heat ghee in a non-stick pan. Saute a pinch of asafoetida, mustard seeds, cumin seeds, chana dal and urad dal. When dals turn light brown, add curry leaves, dry red chilli and sliced cashews. Cook for 30-40 seconds. Stir in rava and mix well. Roast rava on medium heat with constant stirring. Switch off the flame and let the mixture cool for 7-8 minutes. Combine yogurt, chopped green chillies and salt in a bowl. Stir in roasted rava mixture with constant stirring to avoid lumps. Add grated carrot and chopped coriander leaves. Mix well and leave aside the batter for 15 minutes. Heat water in a steamer on medium flame. Add fruit salt in batter and pour dollops of batter into the greased idli moulds. Place idli stand in the steamer and cook on medium heat for 10-15 minutes. Serve hot with coconut chutney.
4) Beetroot Oats Idli
Give a healthy twist to usual idli sambhar with beetroot and oats. Prepare batter by combining roasted oats powder, roasted semolina, yogurt, salt and water in a bowl. Then prepare tempering for the batter. Saute mustard seeds and urad dal in a pan. When seeds begin to splutter, add urad dal and saute till it turns brown in colour. Add cashews and curry leaves. When cashews turn light brown, add grated beetroot and cook for a minute. Pour the tempering over batter and mix properly. Leave aside the batter for 5-10 minutes. Heat water in a steamer. Add fruit salt to the batter and mix well. Pour batter into greased idli moulds and keep idli stand in the steamer. Cook for 10-15 minutes. Serve hot with tomato chutney.