Sambar Mini Idly

Ingredients:

• Idly flour - 2 cups
• Toor dal - 150 g
• Chopped onion - 1 cup
• Chopped tomato - 1cup
• Tamarind paste - 1 Tablespoon
• Cooking oil  as needed
• Asafoetida - pinch
• Curry leaves - few
• Coriander leaves
• Salt as needed

For grinding:

• Dried red chili - 2
• Split channa dal - 1 Teaspoon
• Coriander seeds - 2 Teaspoon
• Fenugreek seeds - 1/4 Teaspoon
• Cumin seeds - 1/2 Teaspoon
• Grated coconut - 1 Teaspoon

Method:

• Make mini idlys by using a mini idly pan (available in Indian stores) and keep aside. The procedure for making idly is  here but the size depends upon the idly pan we are using.
• Cook toor dal with water and keep aside.
• Extract juice from tamarind.
• Heat a tablespoon of oil in a pan, toast red chili, split channa dal, coriander seeds, cumin seeds, fenugreek seeds, grated coconut together, grind to a paste and keep aside.
• In a wok, heat a tablespoon of oil over medium high heat and add mustard seeds. When they pop up add asafoetida, onion and a pinch of salt. Fry till onion is slightly brown.
• Add curry leaves and chopped tomato, saute till they are mashed.
• Add tamarind juice, ground paste and bring it to boil.
• Add cooked dal, adjust salt and water (for the gravy) and cook till it is done.
• Garnish with coriander leaves.
• In a serving dish place idlys and pour sambar over them. Adding a teaspoon of ghee will give you a pleasant aroma.

Note:

• This recipe is a Super healthy breakfast for kids, because it has all essential nutrients, minerals and vitamins. Kids love this mini idly shape, particularly suitable for picky eaters.
• This is a lovely dish helps for easy digestion. Urad dal and fenugreek are excellent for girl children. They help kids during born development.