You can make it with less effort, still kids will love to have it. Take the idli rice, urad dal, fenugreek seeds, and toor dal in a bowl. Mix everything with enough salt.
In The Same Kadai , Add Oil And Saute The Items Given Under “To Saute”.Saute Till Tomato Turns Mushy.then Add The Sambar Powder, Tamarind Extract, Hing & Salt.
Black gram dal should be of a good quality for idli to turn out soft. Add in dry red chilli and start roasting till they turn golden. Close the lid and cook until 4 whistles on medium flame.
Take Curry Leaves In The Same Pan And Roast Them For 2 Mins, Till They Turn Dry.
2) grind coarsely to a pouring batter. Grind the soaked rice and toor dal as a slightly coarse batter. Remove them to a plate to cool down.
While Making Out Idlis, Heat The Oil And Add The Mustard Seeds, Urad Dal, Channa Dal, Let Them Splutters.add The Chopped Onions And Curry Leaves And Stir Until The Onions Turns Transculent.add This Tempered Spices To The Toor Dhal Idli Batter, Give A Stir.grease The Idli Moulds With Oil And Pour The Toor Dhal Idli Batter In The Moulds, Steam.
Ready to serve toor dal idli with chutney. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.powder coarsely and keep aside. Adding red gram powder to hot rice and ghee is thought to be more delicious.
Now Add Sufficient Water Soak Poha For One Hour.
Next, add 3 cups of water into the cooker and mix well. Idli podi or milagai podi is a coarse spice powder, originating from the indian subcontinent, with a mixture of ground dry spices.the spice mix is commonly referred to in informal speech as gunpowder or chutney powder. It will take around 5 mins.