Whenever we visit a South Indian restaurant, we order poori or parotta or any special variety of dosa. Since Idlis we make at home on a regular basis, we don’t order this in the restaurant. But when the mini 14 idli sambar was introduced in Hotel Saravana Bhavan many years back, it is a must in our order. Even at home, we used to cut the regular idlis into small bite-size pieces and dunk them in hot sambar and enjoy it. Later we amma got mini idli pan from the shop. We used to recreate the restaurant-style mini idli at home. I have been thinking to post the Hotel saravana bhavan style mini Idli sambar in Jeyashris kitchen. Finally today I could manage to take the video. I have posted many varieties of sambar recipes in Jeyashri’s Kitchen. This sambar is a bit unique and without the addition of coconut. We are adding a freshly ground podi to this sambar and that makes it more flavourful. Also, check out my
Sambar vadaiHotel style sambarGhee podi idli
Mini Idli sambar recipe
In a vessel add moong dal and toor dal.Wash it twice and add sufficient water.Add ½ tsp turmeric powder, one hand full of pealed small onions and 2 pinches of asafoetida to this.
Pressure cook for 4-5 whistles.Keep this aside.
In a pan dry roast the coriander seeds, chana dal, red chili, pepper and cumin seeds.Just roast for 1-2 minutes, till it gets nice heat. No need to roast till golden brown.
Turn off the stove and grind this into a fine powder, when it is still warm.Keep this aside.
Let’s make sambar now.Soak tamarind in hot water and take 1 and ¼ cup tamarind extract.
In a pan add oil and add the mustard seeds and 2 pinches of asafoetida.When the mustard splutters add the remaining small onions.Saute till it becomes pink.
Now add the finely chopped tomatoes.
Saute till the tomatoes become mushy.
Add the tamarind water to this and add ½ tsp turmeric powder, sambar powder and salt.Let this boil for 7-8 minutes.
Now add the cooked dal mixture to this and add water to adjust the consistency of the sambar.Now add the freshly ground masala. We are adding 2-2.5 tbsp of the fresh masala.
Mix it well without any lumps.Let this boil for 2-3 minutes.
Switch off the stove and add finely chopped coriander leaves and1 tsp of ghee.Adding ghee in the last gives a nice aroma to the sambar.Restaurant sambar is ready.
Make mini idlis and keep it ready.Arrange few mini idlis in a plate, add hot sambar on the top.Garnish with finely chopped onions and coriander leaves.Drizzle ½ tsp of ghee on the top.Restaurant style mini idli sambar is ready. Serve hot.
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