Comments on: Idli – sambar – chutney

By: Shilpa

Shilpa — Tue, 02 Mar 2010 00:33:13 +0000

Sorry, I don’t know what is idli pindi

By: anusha

anusha — Mon, 01 Mar 2010 21:05:15 +0000

hi
i want idli pindi recipie without idli rava…as iam in UK i can’t get idly rava.so can u pls help me

By: Savita

Savita — Tue, 26 Jan 2010 16:51:58 +0000

Hi what do you mean by 1 Cup Boiled Rice (Ukdya Tandul)… please explain.

By: pinky.a

pinky.a — Thu, 07 Jan 2010 16:20:32 +0000

tis sambar recipe really tastes good.tis s first time i made sambar and mom s very impressed wow…thank u so much

By: prathusha

prathusha — Thu, 07 Jan 2010 16:15:22 +0000

wow it was so easy and tasty….thanks for the recipe:)

By: vaidu

vaidu — Wed, 09 Dec 2009 09:39:51 +0000

hi idli receipe is same as i do.but sambar is little different.there is no tamarind in sambar.if u put little tamarind juice,it ll b more tasty nd traditional.

By: Om

Om — Tue, 08 Dec 2009 20:36:02 +0000

While making the Idli batter preparation. Take the combination as follows for good taste
1 ) 1 Cup Urad Dal
2 ) 1Cup Rice (Sadha Tandul)
3) 1 Cup Boiled Rice (Ukdya Tandul)
4) 5gm Methi (Methya)
Soak all for around 4-5 hours.
Grind it to a paste but not to fine paste it should be just like fine Rava paste. Keep the batter in a warm place overnight.
Check in the morning if the batter is fermented. The volume would have increased.
then make the idlis in idli cooker.

By: Shilpa

Shilpa — Wed, 25 Nov 2009 14:33:47 +0000

Shabana, could you please elaborate? What is the ratio you used?

By: shabana

shabana — Wed, 25 Nov 2009 11:46:25 +0000

I prepared idly (using rice) ones but it was too hard. Any solution for that? Kindly reply to my mail

Thanks,
Shabana

By: jyothi shanbhag

jyothi shanbhag — Mon, 17 Aug 2009 04:54:01 +0000

hi shilpa,Here’s the recipe for gun powder asked by Rajesh.
1 cup Urad dal/blackgram dal
1 cup chana dal/bengal gram dal
1 tbsp til / sesame seeds
3-4 red chillies
a pinch of asafoetida
salt to taste
a little jaggery(optional)
Method:
Roast the dals and til separately
Put them in the hotkadai together later and add red chillies,asafoetida and salt and turn off the flame.
Powder when cool