Schezwan Idli and Sambar | Steamed Rice Cakes with Schezwan spiced vegetables and Lentil Stew

You know me, I don't make something regular, I have to give my twist. Just like this Schezwan Appam  or  Pesarattu Paniyaram or whole bunch of recipes which I tweaked. So When my husband asked , what's for lunch, I said Idli sambar, he said you will feed me that simple lunch? I didn't told him what I am going to do with my idlis, I said yes, just eat it. I have it with mysore red chutney , sambar and smoothie and he ate it without any complaints. So here presenting my way of Schezwan Idlis, I  added schezwan powder in the veg mix , you can sauce too.

For a list of yummy South Indian Recipes click  South Indian Dishes

Ingredients for Idli batter :

1 cup Urad dal (split black lentils)
3 cups parboiled rice
1/2 tsp. Fenugreek seeds / methi dana
salt to taste

Method:

Soaked urad dal and fenugreek seeds in enough water for 3 hours and drain.
Soak rice separately in enough water for 3 hours and drain.
Take the urad dal and fenugreek seeds and put it in blender and make a smooth paste using little water at a time.
Same with rice, grind it in smooth paste. keep it aside.
Combine both paste , cover it and let it fermented for overnight.
Once the batter is fermented , add salt in it and mix it and use it.


For schezwan Idli :

2 cups of vegetables - cabbage, carrot, green & red capsicum, ginger, garlic, chili
2 tbsp. schezwan sauce / powder
pinch of black peppercorn or pink peppercorn powder on all idlis

Method:

In a big bowl, put your idli batter , mix schezwan spiced vegetables  in it.


Pour one big tbsp. of batter in your idli stand and steam it for 10 minutes. When its done, take it out and make another batch.

When all is done, enjoy it with hot sambar.

Sambar : You can add your favorite vegetables in it like drumstick, brinjal. I made it simple.

1 cup tuvar dal
1 tsp. Fenugreek seeds / methi dana
1 onion
1 tomato
1 tbsp. chili, ginger, garlic paste
3 tbsp. sambar powder
salt to taste
1 tsp. Mustard seeds / rai
2 dry red chili
1 tbsp. red chili powder
1 tbsp. turmeric powder
small pea sized ball of tamarind paste
few curry leaves
1 tsp. urad dal
pinch of hing
2 tbsp. oil

Method:

Pressure cook the tuvar dal with fenugreek seeds in it.
Keep it aside.
Take a big pan, add oil in it.
Add mustard seeds, when its popped, add curry leaves, urad dal , dry red chili , hing.
Add onion , cook it for 2 minutes, add tomatoes and cook for 3-4 minutes until both is soft.
Add all powder masala, both paste and boiled dal.
Add enough water and let it boil.
You need to boil this on low to medium flame for 8-10 minute. The more its boil , the taste will be awesome.
When its done, sprinkle coriander leaves and enjoy with idli, Chana Masala Dosa,  Mysore Masala Vegetable Uttapam, Mysore Masala Pesarattu.

Our lunch was awesome.

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