Coimbatore Annapoorna Hotel Sambar Recipe – Restaurant Style Idli Sambar Recipe

Coimbatore Annapoorna hotel sambar was in my try list for years. Usually I make varieties of idli, dosa at least thrice in week. So I keep trying different side dishes, it may be either chutney or sambar. As a result of this, I could share a collection of South Indian style 50 chutney recipes and 30 idli sambar/Tiffin sambar recipes in my blog. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurant style sambar, Udupi hotel style sambar and AAB sambar recipes. But my collection won’t be a complete one without some of the most popular idli sambar recipes like Coimbatore Annapoorna Hotel Tiffin sambar and Madras Ratna Cafe Sambar. I have tasted this sambar only once from Hotel Sree Annapoorna Sree Gowri Shankar near Coimbatore Bus stand. 

Recently my friend Sudha suggested me to try this sambar recipe from Kannamma’s blog. Thank you so much Suguna & Chef Mr.Palanisami for sharing this wonderful recipe with us. After seeing the excellent feedbacks from many readers of Coimbatore, I got the confidence to try it. Just like other hotel sambar recipes, this one also calls for roasting, grinding and adding freshly ground spices. But the ingredients for sambar powder is different.

Actually my friend had advised me to use half the quantity of ingredients as the yield of this sambar will be more for a 2-3 members family. So I halved the quantity of sambar powder ingredients & dal, modified the cooking procedure slightly for ease. Raksha & Sendhil loved it a lot. Friends, do try this yummy hotel style sambar recipe at home (If possible with drumstick). Its one of the best side dish for idli/ mini idli, dosa, pongal and vada. You will love it for sure. Ok, Lets see how to make this yummy, Coimbatore special Annapoorna hotel sambar recipe with step by step photos and a video !! Don’t forget to go through the “Points to note” given below.

UPDATED :  Recently I tasted this sambar in Annapoorna hotel, Coimbatore. I felt the sambar was more sweet in taste and I could smell some ginger too. So I have updated this recipe based on the one I tasted. Also I tried this sambar with drumstick and updated a picture above. When I added drumstick, it tasted good with rice as well. So this sambar can be had with rice if you add drumstick. But reduce the quantity of jaggery if making for rice. Also see the actual color of sambar. I served it with brown rice idli below.

Please check the video recipe below.

POINTS TO NOTE

1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, you should use 1 drumstick. Chop into small finger size pieces. Alternatively, you can use 2 brinjal, 1 medium carrot,1 medium sized potato. But flavor of the sambar may vary.
2. If you add drumstick, u can serve this sambar with rice too. Color of the sambar also varies.
3. This Sambar masala needs 12 ingredients. So please keep them ready in a plate before roasting. Roasting the spices perfectly is the key for this sambar.So do not burn them.
4. According to the original recipe, the quantity of tamarind and jaggery should be equal. But I reduced the jaggery as Sendhil doesn’t like the sweet taste in sambar.
5. I used long red chilli but original recipe called for using guntur chilli. So slight color deviation in the sambar was there. 
6. The original recipe called for pressure cooking tomato, onion and drumstick pieces separately for one or two whistles in high flame whereas I cooked them along with the dal by keeping them in a small box inside the cooker. Refer the pics and video for more detail. I did this to reduce the cooking time of sambar.
7. As a general rule of hotel sambar, it tastes the best when you give more standing time.So if you prepare this sambar for your guest, prepare it 3-4 hours in advance. Reheat it at the time of serving.
8. The yield of this sambar will be more as it thickens when cools down. So add little water at the end, mix well, check for salt and then serve.
9. If you want to make this sambar only for 2 people, use half of the quantity of ingredients mentioned.
10. Adding ghee at the end is a must. It gives awesome flavor to this sambar.
11. Garnish with coriander leaves without fail.

Annapoorna Hotel Style Idli Sambar Recipe

Coimbatore Annapoorna Hotel Idli Sambar Recipe - One of the best hotel sambar recipes !

Cuisine: South Indian

Category: Side dish for Idli, dosa

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal - 1/4 cup Water - 2 cups Turmeric powder - 1/4 tsp Cooking oil - Few drops Tomato - 1 no ( Chopped) Big onion - 1 no ( cube cut) Drumstick - 1/2 no ( Chop into small finger size) For sambar powder Sesame oil/Gingely oil - 2 tsp Methi seeds - 1/8 tsp Cumin seeds - 1/2 tsp Pepper corns - 3 nos Red chilli - 2 nos ( I used long variety, 3 Guntur chilli can also be used) Coriander seeds/Dhania - 2 tsp Chana dal - 1 tbsp Urad dal - 1/2 tbsp Grated coconut or dry coconut - 1 tbsp Curry leaves -  5 nos ( 1/2 sprig) Asafetida - 2 big pinches Jaggery - 1 tsp to 2 tsp (I used 2 tsp after tasting the original sambar) Ginger - 1/4 tsp ( chop finely, optional) Tamarind - Medium gooseberry size ( slightly bigger than small gooseberry size) Water – 2 + 1/2 cup ( To boil + grind) To temper Sesame oil/Gingely oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few Red chilli powder - 1/2 tsp To garnish Coriander leaves - 2 tbsp ( finely chopped) Ghee - 1 tbsp

HOW TO MAKE ANNAPOORNA HOTEL SAMBAR - METHOD

In a cooker base, add toor dal, 2 cups water, 1/4 tsp turmeric powder and few drops of cooking oil. In a small box, add chopped onion, tomato, drumstick pieces or other vegetables if using. Add 1/4 cup water. Keep the box inside the cooker. Pressure cook in low flame for 2 whistles. Open the cooker and take the box out. Keep aside.Mash the dal with a whisk or ladle. Set aside. In a kadai, heat 2 tsp sesame oil. Roast methi seeds, cumin seeds, chana dal, urad dal, red chilli, pepper corns, dhania and roast till dals turn golden in color. Add pinched tamarind. Saute for a second. Add the curry leaves, hing, grated coconut, ginger and jaggery. Saute for 30 seconds. Grind this mixture to a smooth paste adding 1/2 cup water. Slightly coarse paste is also fine. In the same kadai, add the ground paste + 2 cups of water.Mix well and boil for few minutes. Add the cooked onion+ tomato + Veggies mixture.Boil for a minute. Add the mashed dal, required salt & boil the sambar in medium flame for few minutes. Heat oil in a kadai and when it gets heated , splutter mustard seeds, curry leaves. SWITCH OFF THE FLAME !  Add red chilli powder, mix well quickly and add this to the boiling sambar. Do not burn the red chilli powder. Boil the sambar for a minute. Last but not the least, add 2 tsp ghee,  chopped coriander leaves and mix well. Serve hot with idli ! This sambar becomes thick as it cools down. So add water to adjust the consistency before serving. Check for salt as well. Enjoy !

Note

Adjust the quantity of red chilli & chilli powder if you want more spicy taste. Do not add more tamarind. Tamarind should be minimum for idli sambar. This sambar becomes thick as it cools down. So add water whenever needed, mix well. Check for salt and serve.

Enjoy this yummy idli sambar with piping hot idli ! Tastes great.

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Chola Poori Recipe – How To Make Chola Puri

Recently I tasted a big sized, puffy Chola poori with chana masala in Hotel Saravana bhavan, Salem. Actually speaking, Punjabi special chole bhatura was in my try list for years. But I haven’t tasted it so far. Soon I must taste it in North Indian restaurants to know its actual taste and then experiment at home. I think Chola poori must be an adaptive version of chole bhatura in South. So I tried this Tamil nadu style chola poori at home. I was thinking chola poori is called as chole bhatura in Hindi. But there are variations in the ingredients for dough and preparation for making bhatura and chola poori. 

For making bhatura yeast, baking powder or soda water is used whereas chola puri is made without yeast or any raising agent. Only curd/yogurt is used. Bhatura dough needs a resting time of 3-4 hours whereas this one needs just 30 minutes. The method of preparation of chola poori is quite similar to our plain wheat flour poori. All the tips and tricks we follow for wheat flour poori is applicable to this as well.I got this awesome recipe from this blog. I have tried it thrice during weekends. It comes out very well with a puffy looking, soft texture. 

We all know the best, popular side dish for chola poori is chana masala or chole masala. So I prepared Punjabi chole following this recipe from my Punjabi thali post and served with chola poori. It was a yummy combo.We loved it to the core. Friends, do try this easy chola poori recipe. Don’t mind about calories, just enjoy with chana masala. Serve it for weekend breakfast or dinner. 

Ok, Lets see how to make Chola poori recipe with stepwise pictures. I will try to make a detailed video post soon.

Check out my beetroot poori and Palak poori recipes if interested !

Chola poori recipe

How to make Chola poori recipe - Delicious breakfast recipe for weekends

Cuisine: Indian

Category: Breakfast/Dinner recipe

Serves: 12-14

Prep time: 30 Minutes

Cook time: 2 Minutes

Total time: 32 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Maida/All purpose flour - 2 cups Sooji/Rava – 1/4 cup ( Semolina, Upma rava) Wheat flour/Atta – 1/4 cup Cooking oil - 1 tbsp Fresh Curd/yogurt – 2 tbsp Salt - as needed Water - as needed Cooking oil - to deep fry

METHOD

In a wide bowl, sift the maida and wheat flour.To this, add sooji, Oil, salt and curd. Mix well with your fingers. Oil and curd should spread well with flour and the mixture looks crumbly. ( Sooji helps to maintain puffiness for long time. Wheat flour helps to make perfect round shape. Oil  & curd is to give softness to the poori) Add the required water little by little and make a stiff dough.Dough should be non-sticky, thick and stiff like our usual wheat flour poori.Cover it with a damp cloth. Let the dough rest for 30 minutes. After 30 minutes, knead the dough for 2-3 minutes and make it smooth. Make small or big sized balls from the dough as per your wish. In hotels, they serve big sized poori. Roll it slightly thicker than the usual poori. Use wheat flour to dust the balls. Arrange them in a paper or a plate. Heat oil in a kadai and when it gets heated, drop a pinch of dough to check the oil temperature.The dough should rise immediately to the top. Keep the flame medium high and drop one poori at a time. Poori will puff up immediately. If not, press the poori gently with a slotted ladle. It will puff up. Flip it and cook the other side till bubbles cease.It will look slightly golden in color. The color of poori will change based on the oil temperature. You can find the difference in color or pooris in the main picture. To maintain white colored pooris, switch off the heat after making 2-3 pooris, let the oil cool down slightly. Then heat it and check with a pinch of dough. Proceed as mentioned above and deep fry the poori. Remove the puri in a tissue paper. Drain and enjoy with chole masala or chana masala. Adjust the heat before frying each poori. Make sure oil is not smoking hot. Please check my POORI RECIPE for more details. Enjoy ! Check out my beetroot poori and Palak poori recipes if interested !

Note

Make sure the dough is thick and hard but smooth. It should not be too soft like soft chapathi dough. So add water accordingly. Resting time of 30 minutes is needed. Poori will puff up only when its rolled thick. Thin poori will become like papad. So roll it thick. The temperature of oil is very important to get puffy poori. If the oil temperature is too low, poori will absorb more oil and does not puff up. If oil temperature is too high and smoky, poori will turn golden brown very soon and cook unevenly.

Enjoy this white, puffy chola poori at home with chana/chole masala !!

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Vazhaipoo Dosai Recipe – Banana Flower Dosa

Recently I tasted vazhaipoo dosai / vazhaipoo uthappam in Salem Saravana bhavan – Aasai Dosai restaurant. It was very tasty and I din’t have the feel of eating vazhaipoo/ banana flower. As its a healthy dosa, I wanted to try at home. I was able to guess the ingredients of the masala(topping) and recreated the same. It came out very close. Sendhil loved it a lot. 

Most of us make Vazhaipoo usili, vazhaipoo vada  and even vazhaipoo adai at home. This vazhaipoo dosa is sure a welcome change from them. The consumption of banana flower would be more in this dosa. Make this dosa for your husband and ask him to guess the ingredients. He would love its taste for sure and definitely becomes surprised to know it is a vazhaipoo recipe. This dosa tastes the best with coconut chutney . 

Make sure you use fresh banana flower and its not bitter to taste. For variations, you can make thin dosa and stuff this masala in the center. You can make it as vazhaipoo masala dosai. Ok, let see how to make restaurant style, healthy vazhaipoo uthappam recipe for your breakfast/dinner with step by step photos.

Don’t forget to check out my how to clean vazhaipoo,  Vazhaipoo kuzhambu, Vazhaipoo vadai, vazhaipoo poriyal, Vazhaipoo usili and vegetable uthappam recipes.

Vazhaipoo dosa/ Banana flower dosa recipe

Vazhaipoo/Banana flower dosa recipe – Healthy dosa variety for breakfast/dinner

Cuisine: South Indian

Category: Main - Breakfast

Serves: 7

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dosa batter  or Idli, dosa batter - 2 cups  Cooking oil or sesame oil - as needed ( to drizzlr over dosa) For the masala Vazhaipoo/Banana flower - 1 no Big onion - 2 nos Green chillies - 2 nos ( thinly sliced) Curry leaves - few Ginger,garlic paste - 1 tsp  Chilli powder or sambar powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Lemon juice – few drops (optional) Garam masala powder - 1/2 tsp  To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp fennel seeds or cumin seeds - 1 tsp Hing/Asafetida - a big pinch

HOW TO MAKE VAZHAIPOO DOSAI - METHOD

Wash and clean the vazhaipoo ( Refer this post on how to clean vazhaipoo). Chop it finely and keep them immersed in water till use. Finely chop the onion and green chillies. In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds OR fennel seeds. Add finely chopped green chillies and saute till its color changes. Add onions, curry leaves and ginger garlic paste. Saute till onion turns transparent. Now add the turmeric powder, chopped vazhaipoo, red chilli powder or sambar powder, required salt and garam masala powder (If adding). Mix well. Mix well until vazhaipoo shrinks and cooks well. Cover the kadai with a lid and simmer the flame. Let the vazhaipoo cook soft. Stir it once in the middle. Switch off the flame and add few drops of lemon juice if needed. Check for taste. Heat a dosa pan and pour 1 ladleful of batter. Spread it slightly for making uthappam. After you see the bubbles over the dosa, spread the vazhaipoo masala over the dosa and drizzle a tsp of gingely oil over the dosa. Flip the dosa carefully and cook for a minute. Remove the dosa and serve hot with chutney or sambar ! Enjoy ! Note :  Add more green chillies or chilli powder as per your wish.

Yummy, healthy vazhaipoo dosa is ready to serve with coconut chutney and sambar !

 

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Channa Kurma Recipe - Chickpeas Kurma - Kondakadalai Kuruma - Side dish for Roti,Poori

Before going to this recipe,let me tell you,this is not North Indian style Chana masala. This is purely South Indian style kuruma type chana masala (Kondakadalai kurma in Tamil). I followed my Saravana bhavan kurma recipe with small changes and made this korma adding kondakadalai/Chickpeas. You can use black chana as well. It was very flavorful and the addition of chana made it more healthy too.

As suggested by my friend Shalini, I serve this kurma garnished with chopped onions. It adds a great taste and goes well with chapathi, poori & dosa. If you like,  you can mix this kurma with plain rice and enjoy. Soon I will post North Indian restaurant style chana masala.

Do check out my one pot , pressure cooker Chana masala in North Indian style !

Channa Kurma/chickpeas Kurma

Chana Masala / Chana kurma for chapathi/Roti and Parota

Cuisine: Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

White Chana/Kondakadalai - 1 cup ( Soak for 8 hrs) Cooking oil + ghee – 2 tbsp Bayleaf – 1 no Black stone flower/Kalpasi – 1 no Cinnamon – 1 inch,Cloves – 1 no,Cardamom –1 no Cumin seeds – 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) Ginger&Garlic paste - 1/2 tsp Red chilli powder or sambar powder - 1/2 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Kasoori methi – a pinch Salt & water - as needed To grind Grated coconut - 1/3 cup Green chillies - 2 no Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

HOW TO MAKE CHANA / KONDAKADALAI KURMA - METHOD

Wash and soak the chana / kondakadalai over night. Pressure cook for two whistles in low flame. You can also add the soaked chana directly to the kurma and pressure cook it. Both works. Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee.Saute the bayleaf and black stone flower/Kalpasi. Splutter cumin seeds. Add onions, g&g paste and saute till it turns transparent & raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste,turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame. Lastly add the soaked chana( Here I used boiled chana). Mix well and add a 2cups of water. Mix well and add a pinch of kasoori methi and curd. Stir well and pressure cook in low flame for just one whistle. Chana kurma is ready to serve !! Enjoy with chapathi ,poori or parota.It tasted great with dosa too!

Note

Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must. Adjust the quantity of chillies and red chilli powder based on your taste. You can try to replace Red chilli powder with chana masala powder if you have. But adjust the quantity as per your wish.

Try this yummy channa kurma for roti/Parota, enjoy your food !!

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Very good recipes Tags: Channa kurma, Channa kurma recipe, Chana kuruma, Chana kurma, Chana kurma recipe, chana masala, Chana kurma for poori, Chana kurma for chapathi, side dish for roti, Kurma recipes, Kurma varieties

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Saravana Bhavan Kurma Recipe - Hotel Vegetable Kurma For Parotta, Roti With Video

Any South Indian would love to try a recipe if its titled as “Saravana Bhavan Hotel Style”. I am no exception to this. I have tasted Saravana Bhavan hotel vegetable kurma for parotta in Chennai before marriage. I love try all the recipes of it that I come across in my fellow bloggers blog. 

Recently I saw this Saravana bhavan hotel style mixed vegetable kurma recipe for parotta and chapathi in Amudha’s blog. I tried it for Sendhil’s lunch box to pack with roti by following an easy one pot method. It smelt and tasted very similar to most of the hotel style vegetable kurma. I loved it very much. I packed this kurma and soft Chapathi for his lunch box & I had it with some store bought frozen parotta for my breakfast. It tasted great for both. So you can make this kuruma as a side dish for roti and parotta as well. If you don’t have all the vegetables in hand, just try adding potato, peas and make it as potato kurma. Kids would love this combo. 

Try this recipe and don’t forget to smell your hands after you finish eating this kurma. It would be awesome !! Ok, lets see how to make this most popular, super flavorful Saravana Bhavan Hotel Style mixed vegetable kurma with video and step by step photos and video.

Check out my Saravana bhavan hotel white kurma and  hotel style coconut chutney recipe too.

Also have a look at my collection of 20 kurma varieties for chapathi, poori, idli and dosa.

Saravana Bhavan Hotel Veg Kurma

Saravana bhavan hotel style vegetable kurma recipe for Chapathi/Roti and Parotta.

Cuisine: Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Mixed vegetables - 1 cup ( 1 carrot, 5 beans, a handful of peas, 1 potato) Bayleaf - 1 no Black stone flower/Kalpasi - 1 no Cumin seed/Jeera - 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) G&G paste - 1/2 tsp Red chilli powder - 1/4 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Salt & water - as needed Cooking oil + ghee – 3 tbsp To grind Grated coconut - 1/3 cup Green chillies - 2 nos Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

HOW TO MAKE HOTEL SARAVANA BHAVAN KURMA - METHOD

Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee. Saute the bayleaf and black stone flower/Kalpasi. Add cumin seeds,onions , gg paste and saute till it turns transparent and raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste, turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame. Lastly add the finely chopped vegetables and peas. Mix well and add a 1.5 cups of water.  Mix well and add curd. Mix well and pressure cook in low flame for just one whistle. Sarvana bhavan style mixed vegetable kurma is ready to serve !! Enjoy with chapathi or parota. It tasted great with dosa too! NB: As per the actual recipe, vegetables has to be cooked before adding the masala. But I made everything in one shot. Still the taste was great.

Note

Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must. I did not add mint leaves as I din’t have it. Don’t forget to add it if you have them. It adds a nice flavor to this kurma. Adjust the quantity of chillies and red chilli powder based on your taste. I used fresh green peas here. If you are using dried peas, soak it overnight in required water. Some hotel kurma recipes called for using water + milk in equal ratio. But I never use milk as I don't want to mix curd & milk together. So you can try this for variations if you like.

Try this yummy Mixed vegetable kurma for roti/Parota. Take the credits from your family members and enjoy !!

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Mini Idli Sambar - Ghee Sambar Idli Recipe - Hotel Style 14 Idli Sambar

Hello friends, Sorry I couldn’t post biryani recipes in my Sunday lunch series for the past two weeks. As l was having continuous trips to Salem, I couldn’t do it. I will come up with a yummy biryani this weekend for sure. Today’s post is a kids friendly breakfast recipe. Yes, it is hotel style mini idli sambar. It is popularly known as ghee sambar idli, 14 idly sambar in Tamil nadu. My friends here call it as Button idli sambar, Coin idli sambar etc etc by different names. This is my daughter’s favorite breakfast/dinner recipe. 

Generally I make idli sambar for dinner more than breakfast. I follow my hotel idli sambar recipe with some modifications for making mini idli sambar. Most of the people make this sambar in a simple way just by adding sambar powder and tamarind. But I always make it using freshly ground sambar masala and tomatoes (without tamarind and vegetables). 

My friend Shalini suggested me to use raw onions and coriander leaves along with ghee for topping which adds great taste to this recipe. You can drink/eat this sambar with raw onions as such even without mini idlis. This combination tastes soo good. Last year I conducted a small party at my home for Raksha’s birthday.

On that day, I made mini idli sambar, vermicelli pulao and curd rice along with corn cheese balls , chips,  ice cream and gulab jamun. This mini idli sambar was a super hit among my friends and kids. Everybody asked for second serving and the whole sambar bowl got emptied quickly. I was thinking to share this recipe in my blog for long time. But I couldn’t. At last I made it yesterday just for blogging sake. It came out really well. Sendhil liked it a lot. 

For parties, you can make it in bulk quantity easily if you have mini idli stand with 3 plates and you can serve them hot anytime by reheating the sambar. 

Friends, do try this kids favorite ghee sambar idli during this vacation and take the credits from your family members. Lets see how to make this mini idli sambar recipe in detail.

Mini idli sambar recipe

How to make  hotel style 14 idli sambar/ghee sambar idli recipe.

Cuisine: Indian

Category: Breakfast

Serves:  2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

For idli Idli dosa batter - 2 cups Rice flour -1.5 tsp( optional) Water & salt - add only if needed Oil - to grease Ghee - to serve For sambar Toor dal - 1/2 cup Turmeric powder - 1/8 tsp Hing/Asafetida – 2 pinches Cooking oil - few drops Ripe tomatoes - 3 nos ( Do not chop) To roast & grind Cooking oil - 1 tsp Dhania/Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chillies - 2 nos Methi seeds - 1/4 tsp Grated coconut - 2 tbsp ( 2 small finger size pieces) To saute in oil Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera/Cumin seeds - 1/2 tsp Hing - few pinches Small onions - 10 nos Curry leaves - few Sambar powder - 1/2 tsp Salt & water - as needed Jaggery – a small piece For topping Coriander leaves - for topping Finely chopped big onion - 1 no ( for topping) Ghee - few tsp to drizzle on top

HOW TO MAKE MINI IDLI SAMBAR - METHOD

Pressure cook toor dal adding turmeric powder, hing, whole ripe tomatoes( I don’t chop tomatoes because dal may not turn mushy) and a drop of cooking oil.  Cook for one whistle in very low flame adding 2 cups of water (If you wish, You can add drumstick and other vegetables in a bowl and cook separately inside the cooker). Remove the lid and mash the dal with tomatoes using a whisk. Peel and chop onions. Heat oil in a kadai and roast all the ingredients given under “to roast and grind” in medium flame till the dals turn golden. Make sure u don’t burn the dhania seeds. Lastly add the coconut , mix well and switch off the flame.  If using pieces of coconut, just add it at the beginning and roast it along with dals. Grind everything to a fine powder and set aside. Mix this powder with the cooked & mashed dal. In the same kadai, heat oil and temper mustard, jeera. Saute small onions, curry leaves. Add a cup of water, sambar powder, required salt, jaggery, turmeric powder, hing and cook the onions well. Add the cooked dal + ground masala powder mixture to the sambar and add 1/2 cup of water to adjust the consistency. Boil well for few minutes till you get a nice aroma. Switch off the flame and garnish with coriander leaves. Transfer the sambar to a vessel and add 2 tsp of ghee. Keep it closed and give a standing time of 30 minutes to 1 hour for all the taste to blend well. To make mini idlis, take 1 cup of idli batter and add 1 tsp of rice flour if you want to thicken the batter. Mix well . Grease the mini idli stand with oil and spoon the batter in each hole. Steam in idli pot for 10 minutes till they are done. Keep it in a hot box/ Casserole till serving. While serving, reheat the sambar. Take a small bowl and pour 2 ladleful of sambar. Put the idlis, add few tsp of ghee, finely chopped coriander leaves, onions and serve hot. Enjoy !

Note

I have not used vegetables here. If you wish to add some veggies, take the chopped carrot, drumstick, potato in a small bowl and pressure cook with dal by keeping the bowl inside the cooker. You can also saute the finely chopped tomatoes along with onions instead of pressure cooking with dal. Adding jaggery gives a nice sweet taste to sambar. U can replace the jaggery by adding few pumpkin pieces to add natural sweetness. If you want to make this sambar in a simple way without grinding masala, add 1 tsp of sambar powder and 1/2 tsp of red chilli powder while cooking onions.

Try this yummy mini idli sambar for your kids during this vacation and make them happy.

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