Fluffy Idli with Coconut Sambar (Vegan)

Instructions

1. 1

   For the Idli Batter: Wash and soak the parboiled rice, urad dal, and fenugreek seeds separately for at least 4-6 hours, or overnight.

2. 2

   Drain the water from the urad dal and fenugreek seeds. Grind them into a very smooth, fluffy paste using a little water. The batter should be light and airy.

3. 3

   Drain the water from the rice and grind it separately into a slightly coarse but smooth batter. Combine both batters in a large bowl.

4. 4

   Add salt to taste and mix well. The batter should be of pouring consistency, not too thick or thin. Cover and let it ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes airy.

5. 5

   Once fermented, gently stir the batter. Do not overmix. Grease idli molds and pour the batter into each mold.

6. 6

   Steam the idlis in an idli steamer for 10-12 minutes, or until a toothpick inserted comes out clean. Let them cool slightly before demolding.

7. 7

   For the Coconut Sambar: Wash the toor dal and pressure cook it with 2 cups of water and a pinch of turmeric until soft and mushy (about 3-4 whistles). Mash it gently and set aside.

8. 8

   In a small pan, dry roast the grated coconut, dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds until aromatic. Let cool and grind into a fine paste with a little water.

9. 9

   In a large pot, heat oil. Add mustard seeds and let them splutter. Add curry leaves, green chilies (if using), and chopped onion. Sauté until translucent.

10. 10

    Add chopped tomatoes and cook until soft. Add the mixed vegetables, turmeric powder, and a pinch of asafoetida. Sauté for a few minutes.

11. 11

    Add 2 cups of water, cover, and cook until the vegetables are tender.

12. 12

    Once vegetables are cooked, add the mashed toor dal, tamarind paste, and the ground coconut spice paste. Add jaggery/brown sugar (if using) and salt to taste.

13. 13

    Bring the sambar to a gentle boil, stirring occasionally. Simmer for 5-7 minutes to allow all the flavors to meld. If the sambar is too thick, add a little hot water to adjust consistency.

14. 14

    Garnish with fresh coriander leaves.

15. 15

    Serve the hot, fluffy idlis with the warm, aromatic coconut sambar. Enjoy!