Steamed Idli with Sambar
Soft, fluffy idlis paired with aromatic, tangy sambar.
⏱️ 510 min🍽️ Serves 1
🔥 320 kcal💪 10g protein🍚 55g carbs🥑 6g fat🌾 7g fibreper serving
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Ingredients
- 🍚1 ½ cup idli rice
- 🥣½ cup urad dal
- 🌿¼ tsp fenugreek seeds
- 🧂 salt, to taste
- 🥣½ cup toor dal
- 🥕2 cup mixed vegetables (carrot, beans, pumpkin)
- 🫙1 tsp tamarind paste
- 🌶️2 tsp sambar powder
- hạt tiêu½ tsp mustard seeds
- 🌿¼ tsp asafoetida
- 🍃5 curry leaves
- 🌶️1 red chili, dried
- 🍶1 tbsp oil
Pro tips
- Ensure your idli batter ferments properly for soft and airy idlis. A warm spot helps.
- Adjust the consistency of sambar by adding more or less water according to your preference.
- For extra flavor, roast the sambar powder lightly before adding it to the sambar.
- You can add a pinch of sugar or jaggery to the sambar to balance the tanginess.
Method
- 1Soak idli rice and urad dal with fenugreek seeds separately for 4-6 hours. Grind them into a smooth batter, then mix with salt and ferment overnight (8-12 hours).
- 2Cook toor dal with turmeric until soft. Steam mixed vegetables until tender.
- 3In a pot, combine cooked dal, steamed vegetables, tamarind paste, sambar powder, and water. Bring to a boil and simmer for 5-7 minutes.
- 4For the tempering, heat oil in a small pan. Add mustard seeds, asafoetida, curry leaves, and dried red chili. Sauté until fragrant.
- 5Pour the tempering into the simmering sambar. Mix well and let it simmer for another 2 minutes.
- 6Grease idli molds. Pour the fermented idli batter into the molds and steam for 10-12 minutes until cooked through.
- 7Serve the hot, fluffy idlis with the aromatic sambar.