Kitchen Champions

Process for Bajra Mini Idli Soak Urad Dal with methi seeds, Bajra, Idli rice after washing them for 7 hours . Now grind them separately and mix all. Add required salt. Ferment the batter for 12 hours. Pour in small idli moulds and steam the idli. After cooked, unmould them and smear sesame oil on it. Now Yummy Idli is ready to serve. Procedure for Small Onions Sambar: Pressure cook Arhar and moong Dal with ½ teaspoon turmeric for 4 whistles. Keep a Kadai on stove and add sesame oil 2 table spoon. Switch on the stove and once oil heats season mustard, urad, methi seeds, add hing, curry leaves, ½ teaspoon turmeric, green chillies, ginger and fry till good aroma comes. Add red chilli, dhania, jaggery, salt and fry. Now add small onions and tomatoes and fry a little till tomatoes smashes and reduces its size. Now add tamarind juice and bring to boil till the raw taste of tamarind goes and tomatoes are well cooked. Then add cooked dal. When every thing becomes thick and boils add sambar powder and boil for just 1 minute. Now garnish with coriander leaves and off stove. Tangy Sambar is ready. Take a bowl, add some idlis greased with sesame oil. Pour hot sambar on it, garnish with coriander leaves. Enjoy eating.