Aaji is old now , almost 80 and she really doesn’t do any chores around the house. Her teacher brain though is Sharp as Tipu Sultans Sword( I’m not sure why i compared them both) and she is one of the most brilliant cooks i have ever come across. She gets it from her mother who raised 8 children, cooking 4 meals a day ( Sometimes 5, this story sometime later) and i can barely go through a single day with 3 meals and one child without complaining. All her nieces and nephews have her favorite dish and i for one like everything she makes. Even “Mou Bhaath” . And i try to get as many recipes i can from her and her sisters who again are Brilliant Cooks, “Sugran” as they say in Marathi. One of her popular dishes in the family is the Dhokla or the Lentil Idli/Dal Idli.
She makes them in Idli Moulds only and they are more like Mixed Lentils Idlis. Her version has lots of Coriander and a Ginger Rich Tadka. I made a similar version of these Dhoklas. I kept them plain because thats how Inara likes them.
There is also a recipe for an Easy Homemade Sambar Masala and Shallots Sambar.
LENTil Idli Recipe
1 cup Raw Rice- I used Sona Masoori
1 cup- Red Lentil Split, Moong Dal,Chana Dal, Toor Dal, Udad Dal,Green Gram Dal
Wash Everything and Soak for six hours. Grind to a smooth paste with required salt and let it ferment overnight in a warm place.
Variation to the Idli
Temper the batter with the following and mix in the lentil idli batter . Grease the Idli Plates and Pour the batter. Sprinkle each with Chilli Powder.
- Oil-3 tbsp
- Cumin Seeds-1 tbsp
- Mustard Seeds-1 tsp
- Turmeric- 1 tsp
- Asafoetida- 1/2 tsp
- Ginger Garlic and Chilli Paste- 2 tbsp
HOMEMADE Sambar Masala
I learnt the Sambar Masala from Mum and Kaku. They learnt this from the several house helpers that were with us over the years. My aunts also follow the same recipe so this is a family favorite. There isnt really any exact measurement that i learnt but when i made this i measured out ingredients for my readers.
- Coconut-1/4th cup
- Whole Coriander-2 tbsp
- Whole Red Chillies-6
- Curry Leaves-9-12
- Asafoetida-1/2 tsp
- Cumin and Whole Methi Seeds-1/2 tsp each
- Oil-1 tbsp
In a wok heat the oil till smoking point. Add all ingredients except coconut. Roast for a minute and add the coconut.Dry roast until its dark brown but not burnt. Make sure you do this on slow flame only. Once the coconut is brown add some water and grind.
For the Shallots Sambar/ Ulli Sambar
- Cooked Toor Dal-1 cup
- Sambar Masala-1/4 cup
- Water-1 cup
- Shallots-1/2 cup , peeled
- Tamarind Paste-4 tbsp
- Oil-4 tsp
- Mustard Seeds-To Temper
- Salt- To Taste
- Curry Leaves- One sprig
In a wok heat 4 tbsp oil , add a few mustard seeds . Once they splutter, add the curry leaves , Turmeric, Cooked Dal, Masala, Water , Salt and Tamarind Paste. Bring this to a rolling boil or until Shallots are cooked through. Serve Piping HOT.