Indian
Idli Sambar
Soft, fermented rice-lentil idlis served with a tangy South Indian sambar made with toor dal, tamarind, vegetables, and a fragrant curry leaf tempering. This is the classic comforting breakfast plate found in many homes across Tamil Nadu and Karnataka.
Watch it madeKanak's Kitchen Hindi · 8:56
Ingredients
- Idli rice or parboiled rice1 cup
- Whole white urad dal1/3 cup
- Fenugreek seeds1/4 tsp
- Thick poha2 tbsp
- Salt3/4 tsp, divided
- Oil1 tsp, for greasing
- Toor dal1/3 cup
- Turmeric powder1/4 tsp
- Mixed sambar vegetables such as drumstick, carrot, brinjal, pumpkin, and shallots1 1/2 cups, chopped
- Tomato1 small, chopped
- Tamarindsmall lemon-sized piece
- Sambar powder1 1/2 tbsp
- Jaggery1/2 tsp
- Sesame oil or coconut oil2 tsp
- Mustard seeds1/2 tsp
- Fenugreek seeds1/8 tsp
- Dried red chillies2
- Curry leaves1 sprig
- Asafoetida1 pinch
- Fresh coriander leaves2 tbsp, chopped
Method
- Rinse the idli rice and poha together, then soak them in plenty of water for 5 to 6 hours.
- Rinse the urad dal and soak it with 1/4 tsp fenugreek seeds in a separate bowl for 5 to 6 hours.
- Drain the urad dal and grind it with a little cold water to a smooth, fluffy batter.
- Drain the rice and poha, then grind them to a slightly coarse batter with just enough water to help the grinder run.
- Mix both batters together by hand, cover, and ferment in a warm place for 8 to 12 hours until risen and airy.
- Stir 1/2 tsp salt into the fermented batter gently without deflating it.
- Grease idli moulds with oil, pour in the batter, and steam for 10 to 12 minutes until the idlis are set.
- Rest the steamed idlis for 3 minutes, then unmould them with a wet spoon.
- Rinse the toor dal and pressure cook it with turmeric and 1 cup water until very soft, then mash it smooth.
- Soak the tamarind in 1/2 cup hot water for 10 minutes, squeeze well, and strain the pulp.
- In a pot, combine the mixed vegetables, tomato, tamarind pulp, sambar powder, jaggery, 1/4 tsp salt, and 1 cup water, then simmer until the vegetables are tender.
- Add the mashed dal to the vegetables and simmer for 8 to 10 minutes, adjusting with water to make a pourable sambar.
- Heat sesame oil in a small pan, add mustard seeds, and let them splutter.
- Add fenugreek seeds, dried red chillies, curry leaves, and asafoetida to the hot oil, then immediately pour the tempering over the sambar.
- Finish the sambar with chopped coriander and serve hot with the soft idlis.
Common questions
Can I substitute the rice or poha in idli batter if I don’t have them?
Yes. You can use parboiled rice, idli rice, or even a mix of regular rice and a little cooked rice for softness. Thick poha helps fermentation and texture, so if omitting it, expect slightly less airy idlis.
How long does idli batter need to ferment, and how do I know it’s ready?
Usually 8 to 12 hours in a warm place, longer if the room is cool. It should rise, look airy with bubbles, and smell pleasantly sour. Don’t stir too much before steaming or you’ll knock out the air.
What are the most common mistakes when making idli and sambar?
Under-soaking, grinding batter too watery, and not fermenting enough are the biggest idli problems. For sambar, overcooking the vegetables or using too little tamarind can make it flat. Always add salt to batter after fermentation.
How should I store leftover idli batter, idlis, and sambar?
Store fermented batter in the fridge for up to 2 to 3 days in a covered container. Cooked idlis keep 1 day chilled and re-steam well. Sambar lasts 3 to 4 days refrigerated; it often tastes better the next day.
What’s the best way to serve idli sambar so it tastes restaurant-style?
Serve the idlis hot with piping sambar poured generously over or alongside. Finish the sambar with a tempering of sesame oil or ghee, and add coconut chutney if available. A little extra jaggery balances the tamarind nicely.