Master the Art of Making Idli with Sambar: A South Indian Classic!

Idli with Sambar is a quintessential dish from South India that has found its place in breakfast tables across the world.

Known for its soft, fluffy texture and tangy-spicy flavors, this combination of steamed rice cakes (idli) and lentil-based stew (sambar) is not only delicious but also highly nutritious.

Perfect for a wholesome morning meal, Idli with Sambar is rich in carbohydrates, proteins, and fiber, offering a balanced start to your day.

Whether you’re new to South Indian cuisine or a seasoned fan, this dish is versatile and can be enjoyed with a variety of chutneys or simply on its own.

In this blog, we will guide you through the process of making perfect Idli with a flavorful Sambar from scratch.

What is Idli with Sambar?

Idli and Sambar are two iconic components of South Indian cuisine, and when combined, they make a complete and hearty meal.

What is Idli?

Idli is a steamed rice cake made from a fermented batter of rice and urad dal (black gram). The fermentation process gives the idlis their characteristic softness and spongy texture. Traditionally, the batter is left to ferment overnight, allowing it to rise and develop a slight tang. The steamed idlis are typically served hot and are a favorite for breakfast or dinner in many South Indian households.

What is Sambar?

Sambar is a tangy, flavorful stew made with lentils, tamarind, vegetables, and a special blend of spices. It is traditionally served alongside idlis to create a perfect combination of flavors. Sambar’s unique taste comes from the tempering of spices like mustard seeds, curry leaves, and dried red chilies, combined with the rich flavor of tamarind and the addition of nutritious vegetables such as carrots, potatoes, and drumsticks.

Together, Idli and Sambar create an unforgettable meal, with the soft idlis absorbing the rich, spicy Sambar, offering a balance of textures and flavors.

Ingredients Needed for Idli

Making the perfect Idli requires just a handful of ingredients, most of which are common in South Indian kitchens. Here’s what you’ll need:

Rice (Idli Rice)

The primary base of the idli batter is rice. While regular rice can work, idli rice is specifically designed for making soft, fluffy idlis. It’s slightly short-grain and has a high starch content that helps in creating the ideal texture.

Urad Dal (Black Gram Lentils)

Urad dal is the second essential ingredient in the batter. It is responsible for providing the softness and aeration that makes idlis light and spongy. Split urad dal is typically used, and it should be soaked along with rice.

Fenugreek Seeds

A small amount of fenugreek seeds is added to the batter to aid in fermentation. It also imparts a slight bitterness that balances the flavors.

Water

To grind the rice and dal into a smooth batter, you will need water. The amount of water used affects the batter’s consistency, so it should be added gradually to achieve the right texture.

Salt

Salt is added to the batter after fermentation, ensuring that the idlis are seasoned properly. It helps bring out the flavor of the rice and dal.

Ingredients for Sambar

The ingredients for Sambar vary slightly depending on regional preferences, but these are the essentials you’ll need for a basic yet flavorful Sambar.

Toor Dal (Yellow Lentils)

Toor dal is the primary lentil used in Sambar, providing the stew with its rich, creamy texture. It is cooked to a soft consistency before being added to the spice mix.

Tamarind

Tamarind is a key ingredient that adds the characteristic tanginess to Sambar. It is usually soaked and strained to extract the pulp, which is then added to the stew.

Vegetables

Sambar is traditionally made with a mix of vegetables, commonly including carrots, potatoes, drumsticks, and pumpkins. You can experiment with other vegetables like beans, zucchini, or onions as per your preference.

Sambar Powder

This special spice blend is what makes Sambar unique. It typically includes coriander seeds, cumin, dried red chilies, mustard seeds, and turmeric. You can use store-bought sambar powder or make your own at home.

Tempering Spices

To enhance the flavor, the Sambar is tempered with mustard seeds, curry leaves, dried red chilies, and a pinch of asafoetida (hing) in oil. This adds an extra layer of fragrance and flavor to the dish.

Oil

Ghee or any cooking oil can be used for tempering the spices. Ghee adds a richer taste, while oil keeps it lighter.

Step-by-Step Guide to Making Idli

Making Idli is a process that requires patience, but with the right technique, you’ll be able to make perfect, fluffy idlis every time. Here’s how:

1. Soaking and Grinding the Batter

Begin by soaking the rice and urad dal separately for about 6-8 hours, or overnight if possible. The soaking helps soften the grains and lentils, making them easier to grind.

Once soaked, drain the water and transfer the rice and dal into a wet grinder or food processor. Add a small amount of water as needed to grind them into a smooth, slightly coarse batter. The consistency should be thick enough to hold its shape but soft enough to easily pour into an idli mold.

Add a small handful of fenugreek seeds while grinding the dal, as this helps with fermentation.

2. Fermentation of the Batter

Fermentation is the key to getting soft and fluffy idlis. Transfer the ground batter to a large bowl and cover it with a cloth. Allow it to ferment in a warm place for 8-12 hours. The batter should double in volume, and you will notice small bubbles on the surface. If you live in a colder climate, you can place the bowl in an oven with just the light on or near a warm appliance to encourage fermentation.

3. Steaming the Idlis

Once the batter has fermented, add salt to taste and stir gently. Prepare your idli steamer by greasing the idli molds with a little oil. Fill each mold with the batter, making sure not to overfill.

Bring water to a boil in the steamer, and then place the filled idli molds inside. Steam the idlis for about 10-15 minutes, or until a toothpick inserted into the center comes out clean. If you’re using a pressure cooker, don’t add the pressure valve, and steam the idlis for the same amount of time.

How to Make Sambar from Scratch

Sambar is a flavorful, tangy stew that complements the soft idlis beautifully. While the process involves multiple steps, it is relatively easy to prepare once you have all the ingredients. Follow these steps to make a rich and aromatic Sambar:

1. Cook the Toor Dal

Start by rinsing the toor dal under cold water until the water runs clear. In a pressure cooker, add the rinsed dal along with enough water to cover it. Cook for 3-4 whistles, or until the dal is soft and mushy. You can also cook the dal in a pot, but it will take longer.

Once the dal is cooked, mash it gently using a spoon or hand blender to make it smooth. Set it aside.

2. Prepare the Tamarind Pulp

Soak a small ball of tamarind in warm water for about 10-15 minutes. After soaking, extract the pulp by squeezing the tamarind in the water. Strain the mixture to remove any solid pieces, leaving behind the smooth tamarind liquid. This pulp will give the Sambar its signature tangy flavor.

3. Cook the Vegetables

While the dal is cooking, prepare your vegetables. Peel and chop vegetables like carrots, potatoes, drumsticks, and pumpkin into bite-sized pieces. In a separate pot or pressure cooker, add the chopped vegetables with some water. Cook them until they are tender but not mushy.

If you prefer more vegetables, feel free to add others like beans or tomatoes.

4. Make the Sambar Masala

In a dry pan, lightly roast a tablespoon of sambar powder (or homemade sambar masala) for a few seconds until it becomes fragrant. Add a pinch of turmeric powder and mix well. This will create the base of your Sambar’s unique flavor.

5. Combine the Dal, Tamarind, and Vegetables

Once the vegetables are cooked, add them to the mashed toor dal along with the tamarind pulp. Stir to combine. Add water to adjust the consistency of the Sambar to your liking. The consistency should be slightly thick, as it will be absorbed by the idlis.

Now, add the sambar powder, salt, and sugar (optional) to balance the tanginess. Allow the mixture to simmer on medium heat for about 10-15 minutes, letting the flavors meld together.

6. Temper the Sambar

For the final touch, heat a tablespoon of oil or ghee in a small pan. Add mustard seeds and allow them to splutter. Add curry leaves, dried red chilies, and a pinch of asafoetida (hing) to the hot oil. Once the spices are aromatic, pour this tempering into the simmering Sambar. Stir well and let it cook for another 5 minutes to infuse the Sambar with the tempering flavors.

Your Sambar is now ready!

Serving Idli with Sambar

Serving Idli with Sambar is an art that combines perfect presentation with the balance of textures and flavors. Here are some tips on how to serve this traditional dish for the best experience:

1. Serving the Idlis

Once your idlis are steamed, remove them carefully from the molds. You can place them directly onto a serving plate. For a more traditional touch, stack the idlis in a tiered idli stand or arrange them in a circle on a platter. The idlis should be served hot and fresh to maintain their fluffiness.

2. Pouring the Sambar

Sambar is typically served in a separate bowl, but for an authentic experience, you can pour the hot Sambar directly over the idlis. Allow the idlis to soak up the Sambar, which will absorb the rich, flavorful broth. If you prefer, serve the Sambar on the side for dipping, so guests can control the amount of Sambar they use.

3. Accompaniments and Garnishing

For added flavor and variety, serve your Idli with Sambar alongside a few accompaniments:

• Coconut Chutney: This cool and creamy chutney balances the heat of the Sambar and adds a fresh, sweet flavor.
• Onion Chutney or Tomato Chutney: These can also be served to complement the dish with a different flavor profile.
• Pickles: A tangy mango or lemon pickle can add a zesty punch to the meal.

Garnish the Sambar with freshly chopped coriander leaves or a drizzle of ghee for extra richness. A small sprinkle of roasted peanuts or sesame seeds can also add a delightful crunch.

4. Serving Suggestions

Idli with Sambar is traditionally served for breakfast but can also be enjoyed as a light lunch or dinner. You can serve this dish on its own or pair it with crispy vadas or a side of vegetable curry for a more filling meal.

To complete the meal, serve a cup of South Indian filter coffee or masala chai. These beverages enhance the overall experience and round out the flavors of the dish.

Tips for Making the Perfect Idli and Sambar

Making Idli with Sambar can seem simple, but there are a few tips and tricks that can elevate the dish and ensure perfection every time. Here are some pro tips for making both the idlis and the sambar:

1. Perfecting the Idli Batter

• Soaking the Ingredients Properly: The key to soft, fluffy idlis is soaking the rice and urad dal long enough—typically 6-8 hours. This softens the ingredients and makes grinding easier. Ensure that the dal is soaked separately to achieve a better texture.
• Use Fresh Batter: Always use freshly fermented batter for the best results. Over-fermentation can lead to a sour taste, while under-fermentation can make the idlis dense.
• Grind to the Right Consistency: When grinding the batter, ensure that it’s slightly coarse, not too smooth. This texture helps the batter to rise during fermentation and ensures the idlis are airy and soft.
• Fermentation: The fermentation process is crucial for the idli’s lightness. In colder climates, place the batter in a warm spot or use a fermentation box to speed up the process.
• Steam Idlis with Care: Ensure the water in the steamer is boiling before placing the molds inside. Steaming should be done on medium heat to prevent the idlis from becoming too hard or sticky.

2. Enhancing the Sambar Flavor

• Fresh Sambar Powder: Use freshly ground sambar powder or make your own to get the most aromatic and flavorful sambar. Pre-packaged sambar powders can often lack depth of flavor.
• Cook the Vegetables Just Right: Overcooked vegetables can become mushy, so cook them until they are tender but still hold their shape. Root vegetables like carrots and potatoes should be cut into uniform pieces to cook evenly.
• Balance Tanginess and Spice: The key to a perfect sambar lies in balancing the tang from tamarind with the right amount of spice. Adjust the level of tamarind pulp and chili powder to suit your taste.
• Tempering (Tadka) is Key: The tempering of mustard seeds, curry leaves, and dried red chilies adds an extra layer of flavor to the sambar. Be careful not to burn the spices during tempering, as it can make the sambar taste bitter.
• Simmer to Perfection: Allow the sambar to simmer after adding the cooked dal and vegetables. This allows the flavors to meld together and intensifies the taste.

3. Serving Tips

• Serve Immediately: Idli and sambar are best enjoyed when served hot and fresh. If you are preparing them ahead of time, reheat them gently to avoid drying out.
• Garnish with Fresh Herbs: A sprinkle of fresh coriander leaves on top of the sambar not only adds color but also brightens up the flavor. You can also drizzle some ghee for an extra rich finish.
• Accompaniments Matter: Serve the dish with coconut chutney, onion chutney, or even a spicy pickle to enhance the overall flavor experience.

Conclusion

Idli with Sambar is more than just a meal; it’s a beloved tradition in South India, filled with rich history and flavors. The combination of soft, fluffy idlis paired with the spicy, tangy sambar creates a wholesome and satisfying breakfast, lunch, or dinner. By following the right techniques for preparing both the idlis and sambar, you can achieve a dish that’s both authentic and delicious. Whether you’re new to this dish or a seasoned pro, these recipes are sure to bring the taste of South India right into your home.

Frequently Asked Questions (FAQs)

1. Can I make Idli without fermenting the batter?

While fermentation is key to achieving the classic texture of idlis, you can use instant idli mixes that don’t require fermentation. These mixes often contain baking soda or other leavening agents to create a similar texture. However, homemade, fermented batter will always yield the best results.

2. What if I don’t have an Idli steamer?

If you don’t have an idli steamer, you can use a pressure cooker or any steamer with a steaming rack. Just make sure not to use the pressure valve if you’re using a pressure cooker. The steam should be sufficient to cook the idlis without applying pressure.

3. How can I store leftover Idlis and Sambar?

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, steam them again for a few minutes to restore their softness. Leftover sambar can be stored in a sealed container for up to 3-4 days in the refrigerator. Reheat it gently on the stove, adding a little water if necessary.

4. Can I make Sambar without vegetables?

While vegetables like carrots, potatoes, and drumsticks are traditional in sambar, you can make a basic sambar with just dal and tamarind for a lighter version. However, vegetables add texture and flavor, so they’re a great addition.

5. How do I make my Sambar less spicy?

If you prefer a milder version of sambar, reduce the amount of sambar powder or red chili powder. You can also add a bit more tamarind pulp to balance out the heat with tanginess. Adding a pinch of sugar can also help cut the spice and bring a mild sweetness to the dish.