پیٹ بھرنے، تسکین بخش اور صحت بخش کھانے کے
لیے نرم، چپل دار اڈلی کو ذائقہ دار، مسالہ دار، اور قدرے کھٹا سامبر، ایک سبزی کا
سٹو جو دال اور مختلف قسم کی سبزیوں کے ساتھ پکایا جاتا ہے۔ جیتنے والے کومبو کا مطلب
ایک ساتھ ہونا تھا۔
جنوبی ہندوستانی کھانا پکانے میں سانبر تیار کرنے کے متعدد طریقے ہیں۔
میں آپ کو اس کا ایک ورژن پیش کرتا ہوں جس کا ذائقہ اتنا ہی اچھا ہے جیسا کہ آپ کو
جنوبی ہندوستان کے کھانے پینے کی جگہوں اور رہائش کے اداروں میں ملتا ہے۔
اڈلی
سانبر کے لیے یہ نسخہ واقعی اچھا ذائقہ دار ہے اور یہ جنوبی ہندوستان کے دیگر ٹفن اسنیکس
جیسے پونگل، اُتپم، راوا اڈلی، راوا ڈوسا، میڈو وڈا، اور اڈلی کے ساتھ اچھی طرح چلتا
ہے۔
This recipe
for tiffin sambar is also among the best. This light and fluffy idlis went
really well with this hotel-style sambar. Yes, my all-time favorites at home
are vada and idli sambar. Not to mention how much we adore dosa.
My frequent
letter-writer buddy Priya shared this recipe with me. She was so kind as to
provide both this dish and her sambar recipe.
Priya was
gracious enough to translate and email me the recipe that I adapted from
Revathy Shanmugam. Revathy ji is a kind and modest lady, and I got the
opportunity to correspond with her via email thanks to a mutual friend.
I adjusted the recipe a
little bit to fit our
I still
prepare this sambar to serve with medu vada or idli. For a cozy dinner, you may
also have this with steamed rice.
Preparing
and cooking idli sambar 1. If you wish to have idli sambar for breakfast, you
will need to make some advance preparations and planning. Thus, prepare the
idli batter and let it ferment the day before, either in the afternoon during
winter or late at night during summer.
2. You can
pressure cook the dal and sauté the vegetables in a saucepan or pan, and then
steam the idli the next day when the batter has fermented. Usually, I start
with pressure-cooked lentils. Next, roast the spices and create a homemade
sambar powder. I steam the idli while the lentils are cooking and maintain
3. You can
prepare the sambar powder the day before and chill it for hectic mornings. Cook
the veggies and lentils the following day. Next, prepare sambar.
4. You can
either prepare regular-sized or tiny micro idli for idli sambar. They both have
a nice flavor.
5. Make sure
the idli sambar is hot before serving it. The idli may be warm or hot. If the
idli have become cold, add little water to them and reheat them in a microwave
oven or frying pan covered with a lid.
6. You can
use my failsafe recipes to prepare idli.
Soft idli
recipe – how to make them?
Rava idli is
a simple and quick type of idli cooked with semolina or sooji.
You can
serve idli sambar while
In
order to create a flawless and flavorful idli sambar dish, I would like to
provide a few pointers and recommendations. First off, I highly suggest making
fresh sambar powder using the formula I've included in this post. In actuality,
you can prepare this powder far in advance and utilize it whenever needed. It
should normally keep for at least two to three weeks when kept in an airtight
container. Alternatively, if the powder is labeled as tiffin sambar, you can
use store-bought powder instead of risking producing rice sambar. Additionally,
try to incorporate as much variety as you can and don't skimp on the veggies.
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