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Idli with Sambar: A Comforting Indian Meal

Idli with Sambar: A Comforting Indian Meal

Idli with Sambar is a comforting Indian meal that brings together soft, fluffy idlis and a vibrant, flavorful sambar. This dish is not only delicious but also nutritious, making it a wonderful option for breakfast, lunch, or dinner. The combination of fermented rice and urad dal pancakes served with a spicy lentil stew is sure to satisfy your cravings and warm your heart.

Why You’ll Love This Recipe

This recipe is perfect for anyone looking to enjoy a wholesome and satisfying meal. The idlis are light and airy, while the sambar offers a wonderful depth of flavor. Here’s why you’ll love making this dish:

  • Easy to prepare with simple ingredients.
  • Perfect for meal prep and leftovers.
  • Nutritious, gluten-free, and vegetarian.
  • Versatile and can be served at any time of the day.
  • Great for impressing family and friends.

Ingredients

  • 1 cup idli rice
  • 1/2 cup urad dal (split black gram)
  • 1 teaspoon fenugreek seeds
  • 1/2 teaspoon salt
  • Water (for soaking and blending)
  • For Sambar:
  • 1 cup mixed vegetables (carrots, beans, and potatoes, diced)
  • 1/2 cup toor dal (split pigeon peas)
  • 1 tablespoon tamarind paste
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 dried red chilies
  • 10-12 curry leaves
  • 2 tablespoons oil
  • Salt to taste
  • 4 cups water (for sambar)

How to Make Idli with Sambar

  1. Begin by soaking the idli rice, urad dal, and fenugreek seeds in separate bowls of water for at least 6 hours or overnight.
  2. Drain the soaked rice and dal. In a blender, combine the urad dal and 1/2 cup of water. Blend until smooth and fluffy. Transfer to a large bowl.
  3. Next, blend the soaked idli rice with 1/2 cup of water until you achieve a slightly coarse texture. Combine this with the urad dal mixture and add salt. Mix well.
  4. Cover the bowl with a cloth and let it ferment in a warm place for 8-12 hours or until the batter has doubled in size.
  5. To make the sambar, rinse the toor dal and cook it in a pressure cooker with 2 cups of water for about 4-5 whistles or until soft. Mash it and set aside.
  6. In a pot, heat the oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, and curry leaves. Sauté for a minute.
  7. Add the diced mixed vegetables and sauté for 2-3 minutes. Then, add the cooked toor dal, tamarind paste, and remaining 2 cups of water. Season with salt and bring to a boil. Simmer for 10-15 minutes until the vegetables are tender.
  8. Grease the idli molds and pour the fermented batter into each mold, filling them halfway.
  9. Steam the idlis in a steamer or a large pot with water for about 10-12 minutes or until a toothpick inserted comes out clean.
  10. Serve the idlis hot with the sambar on the side.

Tips for the Best Results

  • Ensure the batter is well fermented; this gives idlis their characteristic fluffiness.
  • Adjust the spice level of the sambar according to your taste.
  • Use a variety of vegetables for a colorful and nutritious sambar.
  • If making idlis in batches, you can store the batter in the fridge for a few days.

Easy Variations

  • For a twist, add grated carrots or spinach to the idli batter.
  • Try using different lentils like moong dal for the sambar.
  • If you prefer spicier sambar, include green chilies while cooking.

What to Serve With It

  • Coconut chutney for a refreshing contrast.
  • A side of pickles to add a tangy flavor.
  • Fresh coriander chutney for an herbal touch.

Storage and Reheating

  • Store leftover idlis in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving.
  • Sambar can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Recipe Card

Recipe Name: Idli with Sambar
Prep Time: 15 minutes (plus soaking and fermenting)
Cook Time: 30 minutes
Total Time: 8-12 hours (including fermentation)
Yield/Servings: 4 servings
Ingredients:

  • 1 cup idli rice
  • 1/2 cup urad dal (split black gram)
  • 1 teaspoon fenugreek seeds
  • 1/2 teaspoon salt
  • Water (for soaking and blending)
  • 1 cup mixed vegetables (carrots, beans, and potatoes, diced)
  • 1/2 cup toor dal (split pigeon peas)
  • 1 tablespoon tamarind paste
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 dried red chilies
  • 10-12 curry leaves
  • 2 tablespoons oil
  • Salt to taste
  • 4 cups water (for sambar)

Instructions:

  1. Soak idli rice, urad dal, and fenugreek seeds for 6 hours or overnight.
  2. Drain and blend urad dal with water until smooth. Transfer to a bowl.
  3. Blend idli rice with water until slightly coarse. Combine with urad dal and add salt. Mix well.
  4. Cover and ferment in a warm place for 8-12 hours.
  5. Cook toor dal in a pressure cooker with water for 4-5 whistles. Mash and set aside.
  6. Heat oil in a pot, add mustard seeds, cumin seeds, chilies, and curry leaves. Sauté for a minute.
  7. Add vegetables, sauté for 2-3 minutes. Add cooked toor dal, tamarind paste, water, and salt. Simmer for 10-15 minutes.
  8. Grease idli molds and fill with fermented batter. Steam for 10-12 minutes.
  9. Serve hot with sambar.

Notes: Adjust spices and vegetables as desired.

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