For Idli;

250gm. parboiled rice

150gm. split and polished black gram dal (urad dal)

2 tsp. salt or to taste

Oil for greasing Idli mold


Wash and soak the idli rice and urad dal separately for 4 to 6 hours. Grind and add salt. Keep it on warm place for 6-7 hrs.

Lightly grease the idli molds with cooking oil. Put in some water into the idli cooker with the water level inside the idli cooker below the level of the last idli mold plate (so that the idlis don’t get immersed in water).put some grated carrot & beat root on greased mold.

Pour the fermented idli batter inside the idli molds leaving a little place for them to rise.

Place the idli cooker with the water on medium heat and when the water begins boil, put in the idli stand, cover and steam for exactly 10 minutes.

After you turn off the heat, let the idlis rest in their molds for about 10 to 15 minutes. Then, gently unmold the idlis with the help of a spoon and serve hot with chutney and sambar.

Coconut Chutney;


1 cup Fresh coconut, grated

2tbsp.Roasted Chick pea

2 green chilies

1inch Ginger

1/2 curry leaves

2tbsp. yogurt

Salt to taste

For the seasoning:

1 tsp. oil

1/2 tsp. mustard seeds

1/2tsp.split black gram

2 to 3 dry red chilies

2-3 curry leaves


Blend grated coconut, ginger chilli, salt and curry leaves in a blender with ½ cup water. Add yogurt and mix well.

In a small wok, heat the oil and put in the mustard seeds and gram. When they pop, add the chilies, curry leaves and turn off the heat.

Pour the hot seasoning over the ground chutney, mix well and serve with idlis or dosas.



1 cup yellow split gram (toor dal)

2 cups vegetables, chopped (Mix of carrot, French beans, Baby eggplant and pumpkin)

1/2 tsp. turmeric powder

1tsp. tamarind paste

1 tbsp. oil

3/4 tsp. mustard seeds

1/2 tsp. fenugreek seeds

4-5 curry leaves

1/2 tsp. asafetida

1 tbsp. sambar powder, available at Indian Stores

1/2 tsp. red chili powder

2tbsp. Tomato puree

Salt to taste


Wash and soak the toor dal for fifteen to twenty minutes. Pressure cook the dal with 3 cups of water and turmeric until done, about 3 to 4 whistles depending on your pressure cooker and the quality of your dal (organic dal takes longer to cook).

Once the pressure drops, put in the chopped vegetables and pressure cook again till done, about 1 whistle. Cool, add all dry powder and tamarind paste. Check the water consistency and simmer.

Heat oil in a pan over a medium flame and put in the mustard seeds. When they pop, lower the heat and add the fenugreek and the curry leaves along with the asafetida. Add tomato paste and pour this seasoned tomato paste into the boiled sambar.




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