Idli with Sambar is a beloved South Indian breakfast that pairs soft, fluffy steamed rice cakes (idli) with a flavorful lentil-based vegetable stew (sambar). This combination is comforting, nutritious, and naturally gluten-free. Idlis are made by fermenting a blend of rice and urad dal (split black gram), while sambar is spiced with mustard seeds, curry leaves, and tamarind for a tangy kick. Served hot, this meal is often enjoyed with coconut chutney on the side. This recipe serves 4.
Ingredients
For the idli batter:
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1 cup idli rice or parboiled rice
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¼ cup urad dal (split black gram)
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1 tablespoon poha (flattened rice) or cooked rice (optional, for softness)
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½ teaspoon salt
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Water, as needed
For the sambar:
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½ cup toor dal (pigeon peas)
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1 small carrot, chopped
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1 small potato, peeled and cubed
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1 small onion, chopped
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1 tomato, chopped
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½ teaspoon turmeric powder
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Salt to taste
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Tamarind pulp (about 1 tablespoon soaked in ½ cup warm water)
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1 tablespoon sambar powder
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2 tablespoons oil
For tempering:
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½ teaspoon mustard seeds
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1 dried red chili
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5–6 curry leaves
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Pinch of asafoetida (hing)
Instructions
1. Prepare the Idli Batter
Wash rice and urad dal separately and soak them for at least 4–6 hours. If using poha, soak it for just 30 minutes before grinding. Grind urad dal first until fluffy, then grind rice and poha. Mix both together with salt and allow the batter to ferment overnight or for 8–12 hours in a warm place.
2. Steam the Idlis
Once fermented, stir the batter gently. Grease idli molds and pour the batter into each mold. Steam in an idli steamer or pressure cooker (without the whistle) for 10–12 minutes. Check with a toothpick—it should come out clean. Let them rest for 2–3 minutes before removing from molds.
3. Cook the Dal for Sambar
Rinse toor dal and pressure cook it with turmeric and 2 cups water until soft (about 3–4 whistles). Mash the cooked dal and set aside.
4. Make the Sambar
In a pot, heat 1 tablespoon oil. Add chopped vegetables and sauté for a few minutes. Add sambar powder and mix well. Pour in the tamarind water, let it simmer until veggies are tender. Add the mashed dal and bring it all to a boil. Simmer for 5–7 minutes until flavors come together. Adjust salt.
5. Add the Tempering
In a small pan, heat remaining oil. Add mustard seeds, dried chili, curry leaves, and a pinch of asafoetida. Let them splutter. Pour this over the hot sambar and stir.
6. Serve
Place 2–3 hot idlis on a plate and pour warm sambar over them. Serve with coconut chutney if desired.
Idli with Sambar is light yet filling, easy to digest, and full of flavor. It’s a balanced meal loved across generations, ideal for breakfast but also great for lunch or dinner.
