Idli and dosai are a staple breakfast item in Southern India. The batter is made every few days or once a week and is used for breakfast daily. Nowadays a lot of stores are selling ready made batter that makes it even more convenient to make idli or dosai. The usual side dish is coconut chutney and/or sambar.Sambar is normally made by cooking the dal separately and adding to the simmering vegetable stew.  To save time, you can make this quick version that uses pottukadalai instead. Pottukadalai thickens the sambar perfectly. All that is left is to dunk the mini idlis in this delicious sambar . Off to the recipe.

1 year ago: Melon Pan (Japanese Melon Bread)
2 years ago: Hokkaido Milk Bread with Tangzhong
3 years ago: Black Bean Burger

Pictorial
1. Prepare the masala. Heat oil and fry coriander seeds, red chillies, channa dal, fenugreek seeds and asafoetida.2. To the fried spices, add onion and tomatoes.3. Saute until onions are cooked.4. Take the onion mixture along with water and pottukadalai in a blender.5. Blend well.6. For sambar, heat oil and splutter mustard seeds. Saute onions.7. Add tomatoes and carrots. Saute for a couple of minutes.8. Add the masala, tamarind water, salt, turmeric and water.9. Bring to a boil and simmer for 10 minutes and turn off the stove. Garnish with cilantro.
Healthy breakfast ready.
Enjoy!