Weekend brunch Idli served with Sambar, Ginger coconut chutney, sweetened coconut milk (kayi hallu). 🙂💕💝 💛💛And to finish it off my favourite sweet Rava Kesari💛💛
YouTube link:
Sambar Recipe:
Ingredients:
· Split black gram (urad dal) - 1 cup
· Idli Rava – 2 ¾ cups
· Salt
· Oil for greasing the idli moulds
Method:
• Take a large bowl wash and soak urad dal for 2-3 hours.
• Also, soak idli rava for 1 ½ to 2 hours.
• Now drain off the water from the urad dal and transfer to the grinder. Keep the water aside. Blend It into a fine paste using very little water.
• Transfer the batter and now add idli rava. Add water and salt.
• Mix well, making sure everything is well combined. Mixing the batter with hand helps for fermentation.
• Cover and ferment the batter in a warm place for 8 hours.
• Mix the batter gently.
• Boil water in a steamer/idli cooker.
• Grease and pour the batter in the idli mould and steam the idli for 8-10 minutes or until the idlis are cooked well.
• Unmould the idlis and serve hot soft idlis with chutney and sambar.
• I have also served the Idli’s with Kayi Hallu (Sweetened coconut milk).
💛💛And to finish it off my favourite sweet Rava Kesari also in frame💛💛