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Idli Sambhar Restaurant Style
Idli Sambhar Restaurant Style

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We hope you got insight from reading it, now let’s go back to idli sambhar restaurant style recipe. To make idli sambhar restaurant style you only need 32 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Idli Sambhar Restaurant Style:
  1. Prepare Toor dal (sambhar dal)
  2. Take tamrarind juice
  3. Prepare small piece of jaggery
  4. Prepare salt
  5. Take small piece of jaggery tsp red chilli powder
  6. Take turmeric powder
  7. Get sambhar masala
  8. Get oil
  9. Use grated coconut
  10. Take green chopped chillies
  11. Get curry leaves
  12. Take whole red chillies
  13. Use garlic
  14. Prepare big chopped onion
  15. Take chopped tomatoes
  16. Prepare fenugreek seeds
  17. Take mustard seeds
  18. Get Asafoetida (hing)
  19. Take chopped green gourd
  20. Prepare chopped gourd (petha)
  21. You need peas
  22. Prepare big peeled & chopped brinjal
  23. Get chopped potatoes
  24. Take any seasonal vegetables
  25. Take chana dal
  26. You need rice
  27. Prepare black pepper corns
  28. Prepare cumin seeds (jeera)
  29. You need coriander seeds
  30. Prepare garlic
  31. Prepare green cardamoms
  32. Provide methi dana
Steps to make Idli Sambhar Restaurant Style:
  1. Heat oil in a pan & add chana dal,cumin seeds, coriander seeds, rice,black peppercorns,methi dana, garlic cloves & green cardamoms.Roast on lowflame. Soaked the toor dal in the water for an hour.
  2. Now add whole red chillies,garlic, onions,curry leaves,turmeric powder,red chilli powder,sambhar masala,grated coconut,Roast all for few minutes & switch off the flame,let them cool down.
  3. Grind all in a mixie
  4. Heat 2 tsp oil in a cooker with chopped green chilies,stir for a second then add chopped tomatoes,stir again& addsalt, chopped vegetables.Stir for few minutes.now add half of the grinded masala with enough water.Add soaked dal.
  5. Cover the cooker with lid & give 2 whistles.
  6. Open the lid & again boil,now add tamarind juice& jaggery,stir constantly.Now add remaining half of the grinded masala,stir v well.
  7. Tempering:Heat oil in a pan with mustard seeds & methi dana,when they crackle up add asefoetina,whole red chillies & curry leaves. switch off the flame & pour this tempering in the cooked dal & mix well
  8. Serve hot with idli.

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