Anna Idli is a well-liked and typical South Indian meal that is eaten for breakfast or as a snack. It is a savoury steam cake created with fermented rice and lentils as the main ingredients in the batter. Idli is a popular food in India and has spread throughout the world due to its easy preparation and advantageous health properties. Rice (usually parboiled rice) and urad dal (split black lentils) are the essential components of idli. Separately, the rice and lentils are steeped for a few hours before being blended with water to a smooth paste. The two pastes are then mixed together, along with some salt, and allowed to ferment for a few hours or overnight. The act of fermenting the batter is essential to creating fluffy, light, and easily digestible idlis.

Anna Idli

Prep time: 25-30 minutes (doesn’t include soaking & fermentation)

Cooking time: 35-40 minutes

Serves: 15-18 idlis depending on the size of the idlis

Hey guys what’s up today we are making South Indian dish very very soft Anna idli and restaurant style sambar, todayI am sharing my recipe to prepare super soft fluffy Anna idli from scratch, I will prepare the batter without using a wet grinder chakki, and I will share all the tips and tricks with you, and along with it I am sharing my secret restaurant style sambar recipe, and this sambhar recipe turn out to be perfect with the perfect colour perfect consistency and perfect taste,

And I am not going to use store bought sambar masala today, we will cook this from scratch, and I will share along with it I am preparing a coconut chutney as well, So friends all three recipe are very simple, I used for idli and dosa batter and a lot of things,

What Is Anna Idli?

Idli and sambar is a south indian breakfast recipe and it is not famous south india but all over india, it is make many things, like dal chaval (rice), and rava ( suji) but today im makeig this anna idli from dal and rice

Let’s prepare batter for Anna idli,

Ingredients for Anna Idli

• Urad dal ½ cup
• Ukhda chawal idli rice 1.5 cups
• Methi seeds ½ tsp
• Salt to taste

I am taking udad daal 1/ 2 cup and wash well to remove the dirt and impurities and we will add some water to soak the dal, and where using 1.5 Cup chawal  ( rice) we will wash well to remove the dirt and impurities and I am using half teaspoon fenuGreek seed, and we will add water to soak the rise, soak the rise and dal separately, soak the  dal and rice for 8 to 10 hour only,

Once our rise and dal soakd transfer the soaked urad dal in a grinder jar, and we will add 4 to 5 tablespoon of the same water the dal was soaed in and we will grind the soaked urad dal until it’s completely find in texture,

The fine texture of dal is very very important, the dal batter will turn fluppy and pale white in colour, so friends our daal batter and texture and consistency is perfect and we will remove the dal batter in to a large bowl now we will the same grinding jar at the soaked rice, and we will at 7 to 10 tablespoon of same water the rise was shocked in,

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And we will grind the rice until it’s semi coarse in texture the semi coarse texture of the rise is very important, the rise better has been ground to the perfect texture and consistency, and we will transfer it in a Big Bowl and mixed with the dal batter immediately,

Mix both the batters very well, and we will cover with lid and place the batter in a warm place, and allow it to ferment from at least eight hour, So friends better for our super soft anna idli is ready many times home cooked idli turns out very hard they don’t fluff up,so if you want to cook super soft idli than you will have to remember a few key points,

Pro Tips

firstly the ratio of dal to rice should be 1:3 usually a lot of recipe used 1:4 but I prefer 1: 3, this ratio is very important, and the rise I have used is the par boiled variety which is easily available in the market, and the urad dal which I have used is the basic urad dal we use,

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And after that you must soak the dal and rice separately do not mix and soak them, because the reason to do this is that you have to grind the dal and rice separately the soaking time should 8 to 10 hours not more than that after soaking them grind the rice and dal separately,

Dalal should we ground finally and the rice should be ground a little coarsely, Both the texture are very important for a good anna idli, once you have grounded the dal and the rice separately, and immediately mix both the batter together,

You do not have to wait and keep them separately, mix them immediately and then you have to cover and ferment it, To ferment the better place it in a barm place like a switched off oven, usually it take 8 to10 hours for ferment the better but sometimes in summer it would take just 5 to 6 hour and in winter it might take 8 to 10 hours,

Depending on the weather and temperature the time can be adjusted the fermentation process is very important because of which have would be a good flavour profile in your batter, and the air will also get incorporated into the batter,

Because of which the anna idli will turn outs and fluffy, these are the few points you need to remember, it is very simple process and the batter turns out very good, Prepare it similarly and you would be able to prepare a very good batter without using a wet grinder,

How to Make Soft Anna Idli

Now let learn the process to be done after the fermentation process, after the fermentation process the batter has turn to be very flippy and light, look at the texture and those air pockets gently mix the better and do not over mix remove as much better as required at a time in a bowl and we will add some salt to taste gently mix the salt and the batter, and we will add water to the steamer and preheat the steamer, and we will grease the idli mould with ghee, and fill up the three fourth level to avoid spillage of anna idli while steaming,

And place the filld idli mould in the steamer once the steam has formed, is team the idli for 5-6 minute only, after 5 to 6 minute insert a toothpick to check for its doneness, the toothpick should come out clean, once cooked removed and allowed to cool down briefly, Use the tip of the spoon to demold the idli effortlessly, So friends our soft and fluffy idli are ready,

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so how are super soft  anna idli are ready and you must have seen they have turn out amazing snacks the most interesting part we will prepare my secret restaurant style sambar recipe,

How To Make Sambar masala

Ingredients for Sambar Masala

• For sambar masala paste:
• Refined oil / coconut oil 2 tbsp
• Hing a small piece
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Urad dal 1 tbsp
• Chana dal 1 tbsp
• Black peppercorns 1 tsp
• Methi seeds 1 tsp
• Coriander seeds 2 tbsp
• Kadi patta 12-14 nos.
• Kashmiri red chillies 10-12 nos.
• Fresh coconut 1/4th cup (grated)
• Garlic 2-3 cloves
• Ginger 1 inch
• Shallots 4 nos.
• Green chillies 1-2 nos. (only if you want it spicy)
• Tur/arhar dal 1/3rd cup (washed & soaked well)
• Turmeric powder 1/4th tsp
• A pinch of salt
• Oil 1 tbsp
• Mustard seeds ½ tsp
• Cumin seeds ½ tsp
• Onion 2 medium sized (diced)
• Tomatoes 2 medium sized (diced)
• Turmeric powder 1 tsp
• Kashmiri red chilli powder 1 tsp
• Veggies:
• Drumstick 1 no. (cut into pieces)
• Pumpkin 1/3rd cup (cubed)
• Ash gourd 1/3rd cup (cubed)
• Brinjal 1 no. (cut into quarters)
• Bottle gourd 1/3rd cup (cubed)
• Shallots 1/4th cup (sliced)
• Jaggery 5-6 tbsp (you can adjust as per your preference)
• Tamarind water of a lemon sized ball of tamarind soaked in water Oil 1 tbsp
• Lady finger 5-6 nos.
• For tadka Oil 1 tbsp
• Chana dal 1/4th tsp
• Methi seeds 1/4th tsp
• Mustard seeds 1/4th tsp
• Boriya red chillies 4 nos.
• Kadi patta 8-10 nos.
• Hing 1/4th tsp

Let’s do it,

I have take a pan and I will add refined oil or coconut oil two table spoon, and I will add a small piece of Asafoetida, one table spoon mustard seed one table spoon cumin seed, one table spoon urad dal 1 table spoon chana daal 1 table spoon kali mirch black peeper corn one table spoon fenugreek seed, and we will add two tablespoon coriander seed,and stir and cook on low flame for 2,3 minutes, and we will add 12 to 15 curry leaves and 10 to 12 red chilli and we will add one upon 4th Cup grated fresh coconut, and two or three clovs of garlic, 1 inch Ginger 4 Madras pyaaz, two green chilli, stir and cook on low flame for two or three minutes, and remove in a plate and cool down,

And we will transfer to the grinding jar and add some water grind, grand to make a very fine paste, the texture of the paste should be veri fine, wet Sambhar masala is ready and the texture is perfect,

How To Make Sambar

Now make sambhar

We have take a pressure cooker I will add to tur dal 1/3 cup washed and soaked, I have washed and soap the dal for 30 minutes, 1/4 table spoon turmeric powder a pinch of salt and we will add water 1 inch above the dal surface and we will cook on medium High flame for 3,4 whistles, and we will switch off the flame and allowed to depressurize naturally, And wisk the dal to mash it completely,

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Now we have taken a big vessel and I will put one table spoon oil,, half table spoon mustard seed ,half table spoon cumin seed, two medium size died pyaz or onion cook the onion on high flame for 1 or 2 minute after we will add two medium size tomato chopped and cook the tomato on high flame for one or two minutes and I will add one table spoon turmeric powder 1 table ispoon Kashmiri Lal mirch powder is stir briefly,

And we will add 1litres of hot water immediately, stir well now we will add the some vegetable one drumstick cut into 4 piece one upon 3 Cup pumpkin 1 /2  cup lauki one cut brinjal 1 upon 3 Cup bottle Gourd, 1 upon 4th kab slice Madras pyaaz, and we will add 4 table spoon jaggery gud, And you can adjust the sweetness as per your preference,

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And we will add tamarind water of a lemon size wall of tamarind soaked in water and we will add salt to taste, stir well and bring to a boil and now we will add the prepared wet Sambhar masala, and now at the cooked a whisked daal, and stir well, and cover and cook on medium low flame for 20 to 30 minutes, the Sambhar will reduce in thicken a little bit, and the colour and consistency of sambar will be perfect one’s cooked for at least at 25 minutes the Sambhar consistency has turn to be just perfect the veggies have cooked properly while some veggies still have a bite,

Now I am still frying the lady finger to be added into the sambar 1 table spoon oil 5,6 number lady finger lightly still fry on medium High flame for 2,3 minutes I am stir frying the bhindi and adding it at this stage show that it can hold its texture, addition of bhindi is completely optional and add the fried bhindi into the sambhar, And we will add handful of fresh coriander leaves

Tadka For Sambar

Now we will take a small fry pan and we will add one table spoon oil 1/4 table spoon chana dal, 1/4 table spoon fenuGreek seeds, 14 table spoon mustard seat cook the chana daal on low flame until light golden and colour, and we will use boriya Red chillies 2 or 3, and we will add some curry leaves, and I will add 1/4 tsp asafoetida, and we will add the tadka and immediately cover for a minute, And I will taste and adjust salt jaggery and tamarind as per my test, so I am just adding a little more salt to taste hot and tasty restaurant style Sambhar is ready,

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So friends our restaurant style sambar is ready it has the perfect colour perfect consistency and it taste so good and it has an amazing Aroma Home style sambar also taste good but if you want to prepare restaurant style like sambar in restaurant the used very less dal this is very important at home we use a lot of dal and in restaurant they used very less dal,

The wet Sambhar masala what I have prepared is very important it should be ground very nicely and it should have a very fine texture when you will prepare the wet masala and add it to your sambar and also useless dal then only your sambar would turn out restaurant like, and it will turn out amazing in fact it will be better than any restaurant as well,

How to make Coconut Chutney

Ingredients:for Coconut Chutney

• Nariyal 1 cup
• Roasted chana dal 1/3rd cup
• Green chillies 1 no.
• Cumin powder ½ tsp
• Black pepper powder 1/4th tsp
• Salt to taste
• Water as required
• For tadka Oil 1 tsp
• Chana dal ½ tsp
• Urad dal ½ tsp
• Rai 1 tsp
• Dry red chillies 1-2 nos.
• Kadi patta 10-12 nos.

Now we will prepare coconut chutney, which is the last component of this recipe, Now I have taken one cup fresh coconut, 1/3 cup roasted chana daal,one green chilli, one inch Ginger,1/4 tsp black peeper, and Salt to taste, and water as required, and we will grind it the texture and consistency of the chutney is perfect ,

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Now I have taken a small fry Pan and I am adding oil one table spoon half table spoon chana dal half table spoon urad dal stir cook slowly on low flame until the Dal turn golden brown and we will add one table spoon mustard seed 10 to 12 Kadi patta 1 dry red chilli, and add the tadka over the chutney and mix well now our coconut chutney is ready,

Our super soft anna idli and restaurant style sambar has been served wow what amazing result this recipe was pending since a long time finally today I have shared with you I really enjoy cooking it for you guys you to try this recipe I am sure you would enjoy it now let some to the most interesting part of this recipe,

And try the recipe and let me know in the comment box do share this recipe with yourfriends and relativs  like this recipe follow and subscribe have an amazing time with this restaurant sambar recipe and my supersoft anna idli at home take care by by,