Idli Sambar is a classic South Indian breakfast made with soft, fluffy steamed rice cakes and a rich lentil-based stew. This Idli Sambar Recipe provides a perfect balance of textures and flavors, making it an ideal breakfast or brunch option. Serve hot with coconut chutney for a delicious, authentic meal.
A Perfect South Indian Breakfast
Idli Sambar is a classic South Indian dish that brings together soft, fluffy steamed rice cakes (idlis) with a flavorful lentil-based stew (sambar). This Idli Sambar Recipe offers the perfect blend of taste and nutrition, making it a popular choice for breakfast or brunch. The idlis, made from fermented rice and lentil batter, are light and healthy, while the sambar adds a deliciously tangy and spicy flavor. Served with coconut chutney, this dish is a complete meal that’s easy to make and loved by all.
Why is it Called “Idli Sambar”?
The name Idli Sambar comes from its two main components: Idli, a steamed rice cake, and Sambar, a lentil-based stew. Idlis have been a part of South Indian cuisine for centuries, known for their light texture and nutritional benefits. Sambar, on the other hand, is a flavorful stew made with lentils, vegetables, and spices. Together, they form a perfect combination, balancing soft textures with bold flavors. This dish is a staple in many South Indian households and is often served during festivals or family gatherings.
How Should Idli Sambar Taste?
A perfect Idli Sambar should offer a combination of textures and flavors. The idlis should be soft, fluffy, and light, while the sambar should be rich, tangy, and mildly spiced. The vegetables in the sambar should be tender, and the dal should lend a creamy texture to the stew. When paired with coconut chutney, the dish offers a harmonious blend of spicy, tangy, and savory flavors. Each bite of idli dipped in sambar should be comforting, with the spices creating a subtle warmth.
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It’s About How to Make It Super Yummy or Perfect
To make the Perfect Idli Sambar, follow these essential tips:
- Use Fresh Ingredients: Freshly ground batter and vegetables enhance the taste of both idli and sambar.
- Ferment the Batter Well: Proper fermentation is key to making soft, fluffy idlis.
- Cook the Dal Properly: Pressure cook the toor dal until soft for a smooth sambar.
- Balance the Spices: Adjust the sambar powder and tamarind to suit your taste.
- Serve Hot: Idli and sambar taste best when served hot, straight from the steamer and stove.
Idli Sambar Recipe
Equipment
- Steamer or idli stand
- Mixing bowls
- Blender or grinder
- Pressure cooker
- Ladle
Ingredients
For Idli Batter:
- 1 cup parboiled rice
- 1/4 cup urad dal (split black lentils)
- 2 tbsp poha (flattened rice)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Water as needed
For Sambar:
- 1/2 cup toor dal (pigeon peas)
- 1 onion (sliced)
- 1 tomato (chopped)
- 2 green chilies (slit)
- 1 drumstick (cut into pieces)
- 1/4 tsp turmeric powder
- 1 tsp sambar powder
- Salt to taste
- 2 tbsp oil
For Tempering:
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 8-10 curry leaves
- 2 dried red chilies
Instructions
- 1. Prepare the Idli BatterRinse and soak rice, urad dal, and fenugreek seeds separately for 4-6 hours.Soak poha for 30 minutes before grinding.Grind the soaked rice and dal into a smooth batter, adding water gradually to reach a pouring consistency.Mix the batter well with salt and allow it to ferment overnight (8-12 hours) until it rises and becomes airy.2. Steam the IdlisGrease the idli molds and pour the fermented batter into each mold.Steam the idlis in an idli steamer for 10-12 minutes on medium heat.Let them cool slightly before removing from the molds.3. Cook the SambarPressure cook toor dal with turmeric and water until soft. Mash the dal and set aside.Heat oil in a pan, add onions, green chilies, and tomatoes. Sauté until soft.Add drumstick pieces, sambar powder, and tamarind pulp. Cook for a few minutes.Add the mashed dal, salt, and water. Simmer for 10-15 minutes until the flavors blend.4. Temper the SambarHeat oil in a small pan. Add mustard seeds, cumin seeds, curry leaves, red chilies, and asafoetida. Let them splutter.Pour the tempering into the sambar and mix well.5. Serve HotServe the hot, fluffy idlis with a generous serving of sambar. Pair with coconut chutney for a complete South Indian breakfast.
Notes
- Fermentation Tip: Ensure the batter rises well during fermentation by keeping it in a warm place.
- Sambar Variations: Add vegetables like carrots, beans, or pumpkin to enhance the flavor and nutrition.
- Serving Suggestion: Serve idli and sambar with coconut chutney for an authentic South Indian experience.
- Storage: Store leftover idli batter in the refrigerator for up to 3 days. Reheat idlis by steaming them again for 2-3 minutes.
Conclusion
This Soft Idli and Flavorful Sambar Recipe is a delightful way to enjoy a traditional South Indian breakfast. With its soft, fluffy idlis and the rich, tangy flavors of sambar, this dish offers a perfect balance of taste and nutrition. Whether served for breakfast, brunch, or even dinner, idli and sambar are guaranteed to please. Easy to make and highly nutritious, this dish has earned its place as a favorite in homes and restaurants alike. Serve it with coconut chutney for a complete meal that captures the essence of South Indian cuisine.
