Idli with Sambar
Idli with Sambar is a classic South Indian breakfast dish that is both nutritious and flavorful.The dish features soft, spongy rice cakes (idlis) paired with a spicy, tangy lentil stew (sambar) made with vegetables and tamarind. This meal is not only a great way to start the day but also provides a balanced mix of carbohydrates, proteins, and fiber.Serve it with coconut chutney or pickle for an authentic experience.
Equipment
- Idli Steamer (1 unit)
- Pressure Cooker (1 unit)
- Mixing Bowl (2 units)
- Grinder or Food Processor (1 unit)
- Cooking Pot (1 unit for Sambar)
- Small Pan for Tempering (1 unit)
- Measuring spoons (1 set)
Ingredients
For Idli
- 1 cup Idli Rice 200 g
- 1/4 cup Urad Dal split black gram (50 g)
- 1/2 teaspoon Fenugreek Seeds optional
- 1 teaspoon Salt or to taste
- Water as needed for grinding
For Sambar
- 1/2 cup Toor Dal yellow lentils (100 g)
- 1/2 teaspoon Turmeric Powder 5 g
- 1 tablespoon Sambar Powder 15 g
- 1 tablespoon Tamarind Pulp from a small ball of tamarind
- 1 cup Mixed Vegetables carrots, potatoes, drumsticks, pumpkin, 200 g
- 1 tablespoon Oil for tempering
- 1/2 teaspoon Mustard Seeds 2 g
- 1-2 Dried Red Chilies optional
- 1/4 teaspoon Asafoetida Hing (optional)
- 1 tablespoon Curry Leaves fresh
- 1 tablespoon Salt to taste
- Water to adjust consistency
Instructions
For Idli
- Soak the Ingredients: Soak the idli rice and urad dal separately for 6-8 hours or overnight. Add fenugreek seeds to the urad dal while soaking if using.
- Grind the Batter: Drain the soaked rice and dal. Grind the rice and dal separately using a wet grinder or food processor, adding water gradually. The batter should be smooth and slightly coarse in texture.
- Fermentation: Transfer the batter to a large bowl, cover with a cloth, and let it ferment in a warm place for 8-12 hours. The batter should rise and develop small bubbles.
- Steam the Idlis: Once the batter has fermented, add salt and stir gently. Grease the idli molds and fill each mold with the batter. Steam the idlis in an idli steamer or pressure cooker for 10-15 minutes until cooked.
For Sambar
- Cook the Toor Dal: Rinse the toor dal and cook it in a pressure cooker with water for 3-4 whistles, until soft and mushy. Mash the dal with a spoon.
- Prepare the Tamarind Pulp: Soak tamarind in warm water for 15 minutes and extract the pulp, straining to remove any solids.
- Cook the Vegetables: In a separate pot, cook the vegetables (carrots, potatoes, drumsticks, etc.) in water until tender.
- Prepare the Sambar Base: In a large pot, combine the cooked dal, tamarind pulp, vegetables, sambar powder, and turmeric powder. Add water to adjust the consistency.
- Simmer the Sambar: Allow the sambar to simmer on medium heat for 10-15 minutes, allowing the flavors to combine.
- Tempering: Heat oil in a small pan, add mustard seeds, curry leaves, dried red chilies, and asafoetida. Once the mustard seeds splutter, pour the tempering into the simmering sambar. Stir well.
Notes
- Fermentation Tips: The key to soft and fluffy idlis lies in the fermentation process. If you’re in a colder climate, place the batter in a warm area, like near the oven light or in a warm appliance.
- Sambar Spice Level: Adjust the amount of sambar powder and dried red chilies according to your spice preference.
- Storage: Leftover idlis can be refrigerated for up to 2 days. Reheat by steaming or microwaving. Sambar can be stored in the refrigerator for 3-4 days.