Idli with Sambar
Soft, fluffy idlis paired with a soulful, aromatic sambar.
⏱️ 55 min🍽️ Serves 1
🔥 320 kcal💪 12g protein🍚 55g carbs🥑 5g fat🌾 7g fibreper serving
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servings
Ingredients
- 🍚1 ½ cup parboiled rice
- 🥣½ cup urad dal
- 🌱¼ tsp fenugreek seeds
- 🥣½ cup toor dal
- 🍅2 tomatoes
- 🥕½ cup mixed vegetables (carrot, beans, pumpkin)
- 🌶️2 tbsp sambar powder
- 🥭1 tbsp tamarind paste
- 🌰1 tsp mustard seeds
- 🧂½ tsp asafoetida
- 🌿1 sprig curry leaves
- 🌻2 tbsp oil
- 🧂 salt, to taste
Pro tips
- Ensure your idli batter ferments well for the softest idlis; a warm spot is key.
- Adjust sambar powder and tamarind to suit your spice and tang preference.
- For extra nutrition, add a variety of seasonal vegetables to your sambar.
- Leftover idlis can be cut into pieces and stir-fried with spices for a different snack.
Method
- 1Soak parboiled rice, urad dal, and fenugreek seeds together for 4-6 hours. Grind into a smooth batter, adding water as needed, then let it ferment overnight (8-12 hours) in a warm place.
- 2Cook toor dal with turmeric until soft and mushy. Separately, chop tomatoes and mixed vegetables.
- 3In a pot, heat oil, add mustard seeds, asafoetida, and curry leaves. Sauté chopped vegetables and tomatoes until softened.
- 4Add cooked toor dal, sambar powder, tamarind paste, and salt to the vegetables. Simmer for 10-15 minutes, adding water to achieve desired consistency.
- 5Grease idli moulds. Pour the fermented idli batter into the moulds.
- 6Steam the idlis in an idli cooker or steamer for 10-12 minutes, or until cooked through and fluffy.
- 7Serve hot idlis with the aromatic sambar.