Idli Sambar Recipe (Detailed)
Idli sambar is a classic South Indian breakfast combination. Soft, fluffy idlis served with hot, spicy, and tangy sambar make a perfect healthy and filling meal. It is nutritious, light, and loved across India.
This recipe is divided into two parts: Idli (steamed rice cakes) and Sambar (lentil vegetable stew).
Part 1: Idli Recipe
Ingredients
- 2 cups idli rice
- 1 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds (methi)
- Salt to taste
- Water (as needed)
Method
1. Soak Ingredients
Wash and soak rice and urad dal separately for 6–8 hours. Add fenugreek seeds with urad dal.
2. Grind Batter
Grind urad dal into a smooth, fluffy batter. Grind rice slightly coarse. Mix both together.
3. Fermentation
Cover and keep batter in a warm place for 8–12 hours until it rises and becomes airy.
4. Steam Idli
Grease idli molds, pour batter, and steam for 10–12 minutes.
5. Serve
Let idlis cool slightly and remove from molds.
Part 2: Sambar Recipe
Ingredients
- 1 cup toor dal (pigeon pea lentils)
- 1 onion (chopped)
- 1 tomato (chopped)
- 1 carrot / drumstick / beans (optional)
- 1–2 tablespoons tamarind pulp
- 1–2 teaspoons sambar powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Water as needed
For Tempering
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1–2 dried red chilies
- Curry leaves
- A pinch of asafoetida (hing)
Method
1. Cook Dal
Pressure cook toor dal until soft and mash well.
2. Cook Vegetables
Boil vegetables with turmeric, salt, and water.
3. Add Tamarind & Dal
Add tamarind pulp and cooked dal to vegetables.
4. Add Sambar Powder
Mix in sambar powder and simmer for 10–12 minutes.
5. Tempering
Heat oil, add mustard seeds, curry leaves, red chilies, and hing. Pour over sambar.
Serving
Serve hot idlis with steaming sambar and coconut chutney for best taste.
Tips for Perfect Idli Sambar
- Batter fermentation is key for soft idlis
- Do not overcook idlis
- Use fresh tamarind for authentic taste
- Adjust sambar thickness as preferred