The famous southie snack can be converted into a healthy and delicious faraal snack by making the idlis with sanwa millet and the sambhar with boiled vegetable pur e. Serve with peanut curd chutney for an added dash of innovativeness.
1 cup sanwa millet (sama) 1/2 cup sago (sabudana) 1 cup fresh curds (dahi) 4 tsp ginger-green chilli paste rock salt (sendha namak) to taste 1 tsp oil 1 tsp cumin seeds (jeera) 1 cup boiled and peeled potato cubes 2 tsp sugar 1 tsp lemon juice 1/2 cup roasted peanut powder (optional)
For the sambhar
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5 tsp coriander (dhania) seeds 4 round red chillies (boriya mirch) 2 tbsp roasted peanuts 1 tbsp grated dry coconut (kopra) 25 mm (1") piece cinnamon (dalchini) 1 1/2 cups bottle gourd (doodhi / lauki) cubes 1 1/2 cups peeled and chopped yam (suran) 1 cup peeled and chopped potatoes rock salt (sendha namak) to taste 2 tsp oil 1 tsp cumin seeds (jeera) 1 tsp lemon juice
For the chutney
1 cup roasted and coarsely powdered peanuts 3/4 cup fresh curds (dahi) 1 1/2 tsp ginger-green chill paste 1 tbsp sugar 1/2 tbsp lemon juice Rock salt (sendha namak) to taste
Method
For the idli
Clean and wash the sanwa millet and sago.
Drain, add the curds, 2 tsp of ginger-green chilli paste, rock salt and 3 tbsp water and mix well.
Keep aside to soak for at least 6 to 8 hours.
Grind the mixture in a blender to a smooth batter without adding any water. Keep aside.
For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and saut on a medium flame for a few seconds.
Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes.
Cool and divide the stuffing into 16 equal portions.
Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it.
Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter.
Steam in an idli steamer for 10 minutes or till done.
For the sambhar
Combine the coriander seeds, 2 round red chillies, peanuts, dry coconut and cinnamon and blend in a mixer to a fine powder. Keep aside.
Boil a vesselful of water, add 1 cup of bottle gourd, 1 cup of yam and potatoes and cook for 8 to 10 minutes or till the vegetables are completely cooked.
Drain, cool and blend in a mixer to a smooth pur e.
Transfer it to a deep non-stick pan, add 4 cups of water, mix well and simmer for 7 to 8 minutes, while stirring once in between.
Add the remaining cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes.
For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the remaining 2 round red chillies and saut for a few seconds.
Pour the tempering over the boiling sambhar, mix well and simmer for another 3 to 4 minutes.
Add the lemon juice and mix well.
For the chutney
Combine all the ingredients and blend in a mixer till smooth.
Store refrigerated in an air-tight container and use as required.
How to serve
Serve hot idlis with sambhar and peanut curd chutney.
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The famous southie snack can be converted into a healthy and delicious faraal snack by making the idlis with sanwa millet and the sambhar with boiled vegetable pur e. Serve with peanut curd chutney for an added dash of innovativeness.