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Indian Idli with Sambar
Soft, fluffy, and spongy steamed rice and lentil cakes, served submerged in a hot, tangy, and spicy lentil-vegetable stew (Sambar).
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- idli batter (rice and urad dal)
- toor dal (pigeon peas)
- mixed vegetables (carrot, drumstick, pumpkin)
- tamarind paste
- sambar powder
- mustard seeds
- curry leaves
- oil
Equipment
- Idli steamer
- Pressure cooker (for sambar)
Instructions
- 1
Steam Idlis
Pour fermented batter into greased idli molds. Steam for 10-12 minutes until a toothpick comes out clean. Let them cool slightly before demolding.
- 2
Cook Dal
Pressure cook toor dal with a pinch of turmeric until completely mushy.
- 3
Make Sambar
Boil mixed vegetables with tamarind water, salt, and sambar powder. Add the mashed dal and simmer.
- 4
Temper Sambar
Heat oil, crackle mustard seeds, dried chilies, and curry leaves. Pour this over the boiling sambar.
Cooking Tips
- Idli batter should be thicker than dosa batter and less fermented to ensure they are soft and not too sour.
- Do not over-steam the idlis, or they will become hard and rubbery.
Variations
- Mini Idli Sambar (14 Idli): Use a miniature idli mold and serve them floating in a bowl of sambar.
Chef's Notes & Storage
- Often considered one of the healthiest breakfasts in the world due to the fermentation and steaming process.
Nutrition Estimate
280 calories · 12g protein · 48g carbs · 4g fat · 8g fiber per serving
