Bombay sambar

Written by kaviarun

14 Comments

  1. shamma

    hi kavi Nice receipe.i was in bombay for two years.The sambar would taste little sweet and sour also.I think some jaggery and tamarind or lime should also be added

    1. kaviarun

      Hi sujatha, My ratio for idli—Idli rice- 4 cups

                                               Urad dhal- 1 1/4 cup

                                               Fenugreek-1/2 tsp

      Soak idli rice separately and urad & fenugreek seperately in water for 8 hour. If i soak in the morning 11:30 i'll grind in the night 7:30 or 8:00. Usually i grind in the night. First i grind urad and fenugreek till the batter become smooth. Then i grind rice coarsely(like rava). Mix it with salt. I use plastic container. Heat oven 350 degree for 2 minutes and keep the batter inside. Later 10'O clock i heat the oven  again for 4 minutes(remove the container from oven) and keep the container inside. In the morning the batter will be ready. I use idli pan(idli paanai in tamil) with cloth. Thank you. Bye.

      kavi.

    1. Abhi Muthu

      Kavi,

      I tried your bombay sambhar yesterday, it came out really good. Easy and tasty recipe. Thanks for posting.
      Happy New Year!

  2. Abhi Muthu

    Kavi,

    Nice recipe. I want to try this. I have not tried sambhar with besan, but I remember eating this type of sambhar in Bangalore and North India. Thank you for posting. Will try and let you know. Your pictures are tempting.
    Happy New Year.

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