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Few dishes capture the essence of South Indian cuisine quite like Idli Sambar. Soft, fluffy idlis paired with piping hot, tangy sambar make for a wholesome and comforting meal—perfect for breakfast, lunch, or dinner. Rich in flavor and nutrition, this iconic duo is not only beloved across India but also gaining popularity worldwide. Here’s how you can prepare this traditional recipe at home.
Ingredients
For Idli:
1 cup parboiled rice
1/4 cup urad dal (split black gram)
1 tbsp poha (flattened rice) – optional for softness
Salt to taste
Water as needed
Oil for greasing the idli molds
For Sambar:
1/2 cup toor dal (pigeon peas)
1 medium onion, sliced
1 medium tomato, chopped
1/2 cup vegetables (drumstick, carrot, pumpkin, etc.)
1/2 tsp turmeric powder
Salt to taste
1-2 tsp tamarind paste
2 tsp sambar powder
Fresh coriander for garnish
For Tempering:
2 tsp oil or ghee
1/2 tsp mustard seeds
A pinch of hing (asafoetida)
1-2 dried red chilies
Few curry leaves
????????? Instructions
???? Preparing the Idli Batter:
Soak rice, urad dal, and poha separately in water for 4-6 hours.
Drain and grind the urad dal to a smooth batter, adding water as needed.
Grind the rice and poha to a slightly coarse batter.
Mix both batters, add salt, and let it ferment overnight or for 8-12 hours in a warm place.
Once the batter rises and looks bubbly, it’s ready to use.
Steaming the Idlis:
Grease the idli molds with a little oil.
Pour the batter into the molds and steam in an idli cooker or pressure cooker (without the whistle) for 10-12 minutes.
Insert a toothpick or knife to check if they’re done. If it comes out clean, idlis are ready.
Let them cool for a minute and demold using a spoon.
Making the Sambar:
Cook the dal in a pressure cooker with 2 cups of water and turmeric until soft (2–3 whistles).
Mash the cooked dal and set aside.
In a pot, heat oil and add mustard seeds. Let them splutter.
Add hing, red chilies, and curry leaves. Sauté onions until translucent.
Add chopped tomato and cook till soft. Add chopped vegetables and sambar powder.
Pour in some water, cover, and cook until veggies are tender.
Add the mashed dal, tamarind paste, and salt. Adjust consistency with water.
Simmer for 5–7 minutes. Garnish with chopped coriander.
ServingSuggestion
Serve steaming hot idlis with a generous ladle of sambar and a side of coconut chutney for an authentic South Indian meal. Add a dash of ghee on top of the idli for extra flavor!
Tips for Perfect Idli Sambar:
Use fresh and good-quality urad dal for a fluffy batter.
Ferment in a warm spot; in colder climates, use the oven light or a warm corner.
Sambar tastes better when slightly tangy and spiced—adjust tamarind and sambar powder to your liking.
Add a pinch of jaggery to balance flavors in the sambar.
Source : Oh Women
