For The Idli
1 cup sanwa millet (sama)
1/2 cup sago (sabudana)
1 cup fresh curds (dahi)
4 tsp ginger-green chilli pasterock salt (sendha namak) to taste
1 tsp oil
1 tsp cumin seeds (jeera)
1 cup boiled and peeled potato cubes
2 tsp sugar
1 tsp lemon juice
1/2 cup roasted peanut powder (optional)
For The Sambhar
5 tsp coriander (dhania) seeds
4 round red chillies (boriya mirch)
2 tbsp roasted peanuts
1 tbsp grated dry coconut (kopra)
25 mm (1”) stick cinnamon (dalchini)
1 1/2 cups bottle gourd (doodhi / lauki) cubes
1 1/2 cups peeled and chopped yam (suran)
1 cup peeled and chopped potatoesrock salt (sendha namak) to taste
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp lemon juice
For the idli
Clean and wash the sanwa millet and sago.
Drain, add the curds, 2 tsp of ginger-green chilli paste, rock salt and 3 tbsp water and mix well.
Keep aside to soak for at least 6 to 8 hours.Grind the mixture in a blender to a smooth batter without adding any water. Keep aside.
For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds.
Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes.Cool and divide the stuffing into 16 equal portions.
Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it.Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter.
Steam in an idli steamer for 10 minutes or till done.
For the sambhar
Combine the coriander seeds, 2 round red chillies, peanuts, dry coconut and cinnamon and blend in a mixer to a fine powder.
Keep aside.Boil a vesselful of water, add 1 cup of bottle gourd, 1 cup of yam and potatoes and cook for 8 to 10 minutes or till the vegetables are completely cooked.
Drain, cool and blend in a mixer to a smooth purée.Transfer it to a deep non-stick pan, add 4 cups of water, mix well and simmer for 7 to 8 minutes, while stirring once in between.
Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes.For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds.
Pour the tempering over the boiling sambhar, mix well and simmer for another 3 to 4 minutes.
Add the lemon jui
