Pattu Idli & Pachai Malli Sambar (silky , soft idli with green coriander leaves sambar )
Pattu idli as the name suggests, is simply super soft idli , and I have tried this so so so so many times and it never failed even once. A very simple recipe , can make it for parties and I’m sure your guests will love it and appreciate a lot. Here is the recipe for you.
Idli rice – 4 cups
Whole urad dhal – 1 cup
Thick poha ( thick rice flakes, getti aval ) – 1 handful
Salt to taste
Water – enough to grind the batter
My Custom made idli plate
Wash and soak the idli rice in water for 3 hours. Wash and soak the whole urad dhal in water for 3 hours. Wash and soak the poha in water ( see that the water is just an inch above the poha) for 3 hours. Drain the urad dhal and grind it first with sufficient water in a wet grinder for 20 minutes till light and fluffy . Transfer the ground urad dhal into another vessel, cover it and keep it aside. Next , grind the drained rice and drained poha, with enough water to a fine paste. Add this batter to the ground urad dhal. Add salt to taste and mix very well with your hand. Cover the dish and leave it aside for 8to 10 hours to ferment. Mix well with a ladle and transfer the batter into food safe , good quality air tight containers and leave it in the refrigerator. Make idlis . Serve hot with Pachai Malli Sambar.
1) Just scoop out the batter and make idlis. Do not mix the batter vigorously up and down and make idlis, by doing this the idlis will not turn out fluffy and soft.
2) Do not make the batter very watery. Grind to a idli batter consistency.
Pachai Malli Sambar (green coriander leaves sambar)
This recipe is my aunt’s speciality. OMG! This Sambar is jade green in colour, bursting with flavours. An apt dish for idlis and dosas.
Boiled toovar dhal( arhar dhal ) with a pinch of turmeric powder – 1/2 cup
Beans ( cut to long pieces) – 1/2 cup
Carrot (cut to batons) – 1/2 cup
Potatoes( peeled and cut to thick slices) – 1/2 cup
Onions – (sliced) – 2
Tomatoes – ( chopped) – 1
Sambar powder- 1teaspoon
Tamarind paste – 1 teaspoon
Salt to taste
Jaggery – a small piece
Roast in oil and grind to a fine paste
Oil – 1 teaspoon
Urad dhal- 1 tablespoon
Channa dhal – 1/2 tablespoon
Fenugreek seeds( methi seeds) – 4 numbers
Green chilles- 3 ( cut to pieces)
Roast all the above ingredients to a golden colour and grind it with cleaned and washed and chopped green coriander leaves ( 1 bunch) and 1/2 cup of grated coconut, with little water to a fine paste.
Oil – 2tablespoons
Mustard seeds- 1 teaspoon
Cumin( jeera) seeds- 1/2 teaspoon
Heat a pan. Season . Fry sliced onions on medium flame till translucent. Add the chopped tomatoes and sauté on medium heat for 2 minutes. Add sambar powder and sauté for 2 minutes. Add the tamarind paste , salt to taste, and the jaggery. Add the boiled toovar dhal and the boiled vegetables. Add little water. Boil for 5 minutes on sim flame and finally add the ground paste. Simmer for 2 minutes and switch off the stove.Serve hot with pattu idli.
1) Do not over boil the sambar after the ground paste is added as it will discolour.
2)Cutting the vegetables in the same size will give a good look, table presentation and plating are very , very important.