Idli Sambar is a classic South Indian breakfast loved for its simplicity and flavour. Soft, fluffy steamed rice cakes known as idli are served with hot, tangy, and mildly spiced sambar, making it a perfect combination to start the day. It’s light, easy to digest, and filling – which is why it’s a favourite across South India and beyond.
The version of sambar served with idli is often called tiffin sambar. It’s slightly thinner and milder than the regular lunch sambar. In my version, it is made using toor dal, tamarind, onions, and most importantly, a freshly ground sambar masala – not store-bought sambar powder. This freshly roasted and ground mix of spices gives the sambar a more natural, homemade flavour. The seasoning with mustard seeds, curry leaves, and a pinch of asafoetida adds to the aroma. The soft idlis soak up the sambar beautifully, making every bite warm and comforting.
This dish is found everywhere – from home kitchens to street-side tiffin stalls. Sometimes, mini idlis are served fully soaked in sambar – a favourite for kids and adults alike. Whether plain or with a spoon of coconut chutney on the side, idli with tiffin sambar is one of the most satisfying meals to begin the day.
It’s not just a dish – it’s a routine in many homes. The smell of fresh sambar boiling in the morning, the sound of idli steaming, and that first soft bite dipped in hot sambar – it’s all part of a memory. For many of us, idli sambar is simple food with a big heart.
Sambar Idli
Ingredients
For Idli
For Sambar
Instructions
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For Idli
Soak Ponni rice (idli rice) and urad dal separately for at least 3 hours.
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Drain water and grind both separately using enough water.
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Mix the batters, add salt, and let it ferment overnight in a large bowl (batter will rise).
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In hot weather, fermentation is fast. In cold weather, keep the batter in a warm place.
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Before making idlis, mix the batter well.
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Boil water in a steamer.
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Grease the idli moulds with oil or butter.
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Pour the batter into the moulds and steam for 10–15 minutes.
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Your soft idlis are ready.
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For Sambar
Pressure cook toor dal and keep it aside.
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In a pan, heat 1 tsp oil and roast coriander seeds, fenugreek, red chillies, and curry leaves until fenugreek turns light brown.
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Grind this mixture into a thick paste with water.
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In a pot, add all vegetables except tomato and ladies’ finger.
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Add turmeric powder and cook the vegetables.
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Add salt and mix well.
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Add tomato and ladies’ finger. Cook for a few more minutes.
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Add tamarind juice and the cooked dal. Mix well and let it boil.
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Add the ground masala paste and boil again.
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Add a pinch of asafoetida.
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In a small pan, heat oil and crackle mustard seeds.
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Add dry red chillies and curry leaves.
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Pour this tempering over the sambar.
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Idli sambar mixing
In a serving bowl, place mini idlis. -
Pour hot sambar over the idlis until they are fully covered.
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Enjoy your idli sambar!