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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First we make Idlis. You can buy small idli plates here
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Soak Ponni rice (idli rice) Urad dal at least 3 hours in separate bowls
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Drain water and grind both separately with required amount of water
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Mix them and add salt and keep it for fermentation overnight
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Note : you are requested to use a bigger bowl as the batter will rise . so there need some space
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If the weather is hot, fermentation will be fast. But in cold climate require much more time.So if you are in colder climate keep the batter in a warm place
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Before use, mix well the batter
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Boil water in the boiler.
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Rub some oil / butter to grease the Idli plate
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Pour batter in idli plate and place it in steamer
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after 10-15 minute Your soft idli will be ready
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Now we will make Sambar
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First of all boil toor dal in a cooker and keep it aside
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In a pan add Coriander,Fenugreek, red chillies and some curry leaves
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Roast it with a teaspoon of oil till fenugreek become light brown
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Let’s grind them into thick paste with the required amount of water. Lets keep it aside
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In a thick bottom bowl add all vegetables (except tomato and ladies finger)
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Add turmeric powder and lets cook it
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Now we will add Salt and mix well
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Now lets add tomato and ladies finger and cook for few minutes
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Add Tamarind juice, cooked toor dal and mix well and let it boil
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let it boil few minute now add masala paste
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Now add Asafoetida powder
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In a pan, heat oil. Add mustard seeds, red chillies, and curry leaves.
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When mustard seeds started to crackle add the mix to the sambar
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Now in a serving bowl fill your cute mini idlis, pour sambar. Make sure all idlis are covered in sambar.
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Now enjoy your Idli sambar