Ragi Idli with Sambhar

• 1/2 cup Trudiet Urad Dhuli (White) Dal
• 1/4 cup Trudiet Poha
• 1 cup Trudiet Ragi Flour
• 1 cup Trudiet Rice Rava Idli or Sona Masoori Rice
• 1/4 tsp Trudiet Fenugreek Seeds (methi seeds)
• Water as per requirement
• Salt to taste

• Rinse all the ingredients with water.
• Soak the dal, rice and poha in water with fenugreek seeds. Let it sit for 6-7 hours.
• Grind this mixture and add some water to it. Add a cup of ragi and some water to achieve the desired consistency.
• Add salt to it and mix well.
• Keep the batter aside for 8-9 hours for it to set perfectly.
• Check for a rise in the level of the batter. If a significant rise is visible, your batter is ready for idli-making.
• For quick idli-making, use idli stands. (a quick trick to know if your idlis are ready – pierce the sides of the idli with a knife. A clean knife signifies that idlis are ready.)Dip a spoon in water and slide it through the idlis for quick removal.Serve hot idlis with sambar (see below sambar recipe)


• 1 cup Organic Tattva Arhar/Tur dal -boiled and mashed
• 10-12 shallots/small onions-optional
• 1/2 cup pumpkin cut into cubes
• 1 large tomato cut into pcs
• 1tsp Organic Tattva Mustard Seeds
• 8-10 curry leaves
• 2-3 tbsp Organic Tattva Sambhar Masala
• 2 tbsp of tamarind paste
• 1/2 cup bottle gourd cut into cubes
• 1/2 cup drumsticks slit and 2 inches in size-optional
• 3-4 tbsp oil
• 2-3 Organic Tattva whole Red Chillies
• 1/2 tsp Organic Tattva Turmeric Powder
• 1/2 tsp Asafoetida/Heeng
• Salt to taste

• Pressure cook dal with 3 cups of water, salt and turmeric powder.
• After 3 whistles, take the dal off the heat and mash it till the desired consistency is achieved.
• Add 4 cups of water to the vegetables and boil them till they are moist.
• Add Organic Tattva Sambar Powder, salt and the mashed dal to the vegetables.
• Cook all these ingredients for 5 minutes on medium flame. Add tamarind pulp.
• For tempering, take a heavy bottom pan and add oil/ghee. 7. Add mustard seeds to the oil/ghee. Once the seeds start crackling, add heeng, curry leaves and whole chillies.
• Pour this seasoning on the sambhar.
• Stir well and keep it on simmer for another 5-10 minutes. Serve hot sambhar with idlis.