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Idli with Sambar
Soft steamed rice cakes with aromatic lentil-vegetable stew - South India's beloved breakfast.
10 hours
40 mins
4 people
South Indian
Rice
Soaked 6 hours
2 cups
Urad dal
Soaked 6 hours
1 cup
Toor dal
For sambar
1 cup
Mixed vegetables
Drumstick, carrot, onion, tomato
2 cups
Sambar powder
2 tbsp
Tamarind paste
1 tbsp
Mustard seeds
1 tsp
Curry leaves
10
Asafoetida (hing)
A pinch
🍽️ Idli steamer
→ Any steamer or instant pot
Same steaming principle
🍽️ Fresh ground batter
→ Store-bought idli batter
Massive time saver
Grind soaked rice and urad dal to a smooth batter. Ferment 8-10 hours.
💡 Pro Tip: Fermented batter should double in size and smell slightly sour
Grease idli moulds. Pour batter and steam for 12-15 minutes.
💡 Pro Tip: Don't overfill moulds - batter expands
For sambar: cook toor dal until mushy. Cook vegetables separately.
💡 Pro Tip: Dal should be completely dissolved
Mix dal, vegetables, tamarind water, and sambar powder. Simmer 10 mins.
💡 Pro Tip: Sambar should be medium-thin consistency
Make tadka: heat oil, add mustard seeds, curry leaves, hing. Pour into sambar.
💡 Pro Tip: Sizzling tadka right before serving is essential
- ✓Batter must be properly fermented
- ✓Idlis should be soft and spongy
- ✓Sambar should have balanced sour-spicy flavor
- ✓Fresh tadka is essential
- ✓Serve with coconut chutney alongside
- →With sambar and coconut chutney
- →With gun powder (podi) and ghee
- →With tomato chutney