Faraali Idli Sambhar ( Faraali Recipes)
by Tarla Dalal
Added to 120 cookbooks
This recipe has been viewed 68056 times
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 purée. Serve with peanut curd chutney for an added dash of innovativeness.
- Clean and wash the sanwa millet and sago.
- Drain, add the curds, 2 tsp of ginger-green chilli paste, rock salt 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 sauté 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.
- 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 purée.
- 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 ½ 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 sauté 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.
- Serve hot idlis with sambhar and peanut curd chutney.
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