Love towards whole grain has made me try different combination of idlies and this simple ragi and brown rice idli is one such.. Bored of idlies with chutney so made hotel style sambar and turned into mini sambar idlies..

What you need:
Brown Rice – 2 cups
Whole Ragi – 1 cup
Urad Dhal – 1 cup
Methi seeds – 1/4 tsp
Salt as reqd

How to make:
Grind bown rice, ragi and urad dhal seperately and add salt mix well and let it ferment.

Pour into mini idlie moulds and rest aside.

What you need for sambar:
Any / Mixed vegetable – 1 cup
Toor dhal – 1/2 cup
Onion – 1 no
Tomato – 1 no
Green Chilli – 2 nos
Tamarind paste – 1 tsp
Turmeric powder as reqd
Sambar powder – 2 tsp
Asafoetida gen pinch
Salt as reqd
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp

To dry roast and grind to smooth paste with water:
Red chillies – 4 nos
Coriander seeds – 2 tsp
Channa dal – 1 tsp
Coconut – 2 small pieces
Cumin seeds – 1/2 tsp
Black Pepper – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Coriander leaves – 1 sprig

How to make:
In a pressure pan cook toor dhal with turmeric powder, tomatoes, green chillies for 5 hisses and mash them well once they cool down.

In a pan heat oil add mustard seeds once it cracks add curry leaves onion saute well add veggies, salt, asafoetida and cook in a cup water for 4 mins.

Add tamarind paste, sambar podi and cook for another 5 mins. Now add the paste more water and cook for 2 mins add dhal mixture add more water if reqd let it boil for 2 mins add chopped coriander and switch off the flame.

In a small plate place the ildies add enough sambar so they are well soaked add finely chopped onions and coriander and serve hot!!


  1. says

    Never made anything near to this dish though sambar is quite familiar. Its so good and definitely a must try. Keeping the recipe aside for the time being until I gather the ingredients.

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