Sooji Idli, Sambhar with Coconut Chutney.. Perfect Weekend Brunch

Ingredients for Sooji Idli:

• 1 ½ cup Sooji / Rawa
• 1 cup Yoghurt
• 1 Carrot grated
• Salt to taste
• ¼ cup Broccoli grated
• 1 cup water
• 1 tsp ENO or ½ tsp Baking Soda

Method to make Sooji Idli:

• Mix all ingredients except the ENO properly, make sure you add water as needed and keep mixing.
• Once you get the right batter consistency then cover and leave the batter for ½ hour aside.
• After ½ hour the batter would have gone little thick, as sooji absorbs water, add more water as desired and then add ENO.
• Grease the idli moulds and steam it as per cookware instructions.
• Soft and healthy idli’s ready, serve hot with Sambhar and Chutney

Ingredients for Sambhar:

• 2 cups Toovar dal
• Salt to taste
• 1 tsp Turmeric (Haldi)
• ¼ tsp Garam masala
• 1 Tomato chopped
• 8-10 Drumsticks
• ¼ Pumpkin cubed
• 1 tbsp Oil
• 4-5 Curry Leaves (Curry Pata)
• 2 tsp Mustard seeds (Rai)
• 2 tbsp Tamarind pulp
• ¼ tsp Asafoetida (Hing)
• ½ cup desiccated Coconut
• 2 tbsp Sambhar powder
• Water
• Fresh Coriander

Method to make Sambhar:

• Wash the toovar dal properly and add it to the cooker, add tomatoes, salt, turmeric and garam masala to it.
• Fill water in the cooker about 1 inch above the dal and give two whistles.
• Once the pressure is out, with the help of wooden whisker or any whisker of your choice, mash the dal.
• Then add drumsticks and pumpkin to it and again give dal one more whistle.
• Meanwhile soak tamarind in hot water to extract the pulp.
• In a heavy bottom pan add oil, once the oil is hot add curry leaves, asafoetida and mustard seeds.
• When the seeds start to crackle add the coconut and sauté it till it starts getting brown.
• Then add the Sambhar masala and sauté it further till it starts releasing the aroma. Meanwhile the dal should be done add it to the pan and mix well. Add 4 cups of water and let it simmer.
• After 5 minutes add the tamarind pulp and mix again. Check for salt and taste and leave it to boil further for atleast 15 minutes. If needed add more water.
• Add fresh coriander and serve hot with Idli and Chutney

Ingredients for Coconut Chutney:

• 1 cup desiccated Coconut
• 1 Garlic clove
• 1 tbsp Lemon juice
• 1 ½ tbsp Chana dal
• 1 inch Ginger
• 2 Curry leaves
• 1 green Chilli (or more if you like it spicy)
• Water to Grind
• Salt to taste

Tempering:

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 tbsp Urad dal
• 2 -3 Curry leaves
• 2 dry Red chillies seeds removed

Method to make Chutney:

• Roast chana dal on a flat pan / tava till it’s roasted properly.
• Then add all the ingredients along with channa dal and water in a grinder and make it to a chutney paste consistency. Remove in a bowl.
• In a small pan add oil, once the oil is hot add the mustard seeds, urad dal, curry leaves break them in two and dry chillies broken in two.
• Once everything starts crackling put it over the grounded chutney paste and mix well and check for salt and lemon.
• Serve fresh with Idli and Sambhar