RAGI IDLY SAMBAR AND COCONUT CHUTNEY

 

Prep Time : 30 mins
 Cooking Time : 30 mins
 Serve : 2

 INGREDIENTS

 Ragi seeds - 1 cup
Rice - 1/2 cup

 Urad dal - 1/2 cup

 Salt - to taste

 Oil - 2 tbsp

 COCONUT CHUTNEY INGREDIENTS
 Fresh grated coconut - 1 cup
 Roasted Bengal gram / chana dal - 2 tbsp
 Curry leaves - 8 - 10
 Green chilly - 4
 Salt - to taste
 For tempering
 Black mustard seeds - 1/4 tsp
 Oil - 1 tsp

 SAMBAR
 Tuvar dal - 1 cup
 Turmeric powder - 1/2 tsp
 Red chilli powder - 1/2 tsp
 Chopped veggie (Bringal,tomatoes, onion,) - 1 cup
 Imli pulp - 1 tsp
 Water - 3 cup
 Salt - to taste
 Sambar powder - 2 tbsp
 For the tempering
 Coconut oil - 1 tbsp
 Dry red chillies - 2
Mustard seeds - 1 tsp
 Hing - a pinch
 Curry leaves - 8 - 10
 Urad dal - 1 tsp

 METHOD
 For ragi idly

Wash and soak ragi seeds, rice and dal  for 4 hours.Blend all the ingredients together.Add more water if necessary.
The batter should be relatively thick
  Add salt and covered it for 12 hours fermentation.

Grease the idly plate and pour the batter in idly plate and steam for ten mins.
Enjoy  hot idly with sambar and chutney

 For coconut chutney
Dry roast the bengal gram / chana dal.
 Fry the curry leaves.
 In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt and 1/2 cup of water .
 Blend to make a paste.
 Heat one tsp oil.
 Add black mustard seeds to splutter and add in the coconut chutney.
 Serve coconut chutney with dosa.
 SAMBAR
 Heat oil add the chopped veggies and saute for 5 - 6 mins.
 Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water. After one whistle simmer the gas for ten minutes.
 After some time we open the cooker lid .
Now we add sambar powder, red chilly powder and imli pulp and mix well.
 To temper it with all spices and mix well in the sambar.
 Garnish with coriander leaves and serve with idly