Ingredients

• 2 cups - Idli batter
• For sambar:
• 1/2 cup - Toor dal
• 2 - Tomatoes
• 2 - Green chillies (slit)
• 1/4 tsp - Turmeric powder
• 1 tsp - Mustard seeds + urad dal
• A few curry leaves
• Oil
• Salt
• To roast and grind as spice powder:
• 1 tsp - Coriander seeds
• 1/4 tsp - Fenugreek seeds
• 2 tbsp - Coconut (grated)
• 1/2 tsp - Cumin seeds
• 1/4 tsp - Asafoetida powder
• 3 - Dry red chillies

How to Make Sambar Mini Idly

• Roast and finely grind all the spices required for spice powder and keep aside.
• Take the toor dal, tomatoes, slit green chillies, turmeric powder and salt with enough water and pressure cook for 3-4 hisses.
• Once the steam gets released, add the spice powder as per need and bring to boil.
• Finally temper the mustard seeds, urad dal and curry leaves, add to the boiling sambar and put off the stove.
• Grease the mini idli plates with oil, pour enough idli batter and steam cook for about 10 minutes in idli cooker.
• Remove carefully with a spoon, soak these mini idlis with sambar topped with ghee and serve warm. Recipe courtesy: Priya Easy N Tasty Recipe