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Idli Sambar Recipe

Idli Sambar Recipe

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.
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Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
Course Breakfast, Main Course
Cuisine South Indian
Servings 4
Calories 300 kcal

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 Batter
    Rinse 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 Idlis
    Grease 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 Sambar
    Pressure 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 Sambar
    Heat 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 Hot
    Serve 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.
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