Sambar Idli

Prep Time 25 mins
Cook Time 15 mins
Rest Time 6 hrs
Total Time 6 hrs 40 mins
Cooking Method: , ,
Cuisine: , ,
Courses: ,
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year, Winter, Rain
Ingredients
    For Idli
  • 3 cup Ponni Rice
  • 1 cup Urad dal
  • Salt as required
    • For Sambar
  • 1 teaspoon 1-2 Oil
  • 2 Potatoes (sliced)
  • 2 Onion (sliced)
  • 1 Drumstick (sliced)
  • 3 Ladies Finger (sliced)
  • 2 Tomatos (sliced)
  • 1/2 cup Cucumber (Ash gourd sliced)
  • 1 Aubergines (Brinjal)
  • Curry leaves a handful
  • 4 Green Chillies
  • 1/3 cup Coriander seeds
  • 3/4 cup Toor dal
  • 1 teaspoon Fenugreek
  • 1/4 teaspoon Asafoetida powder (hing)
  • 10 Dry Red chillies
  • 1 gooseberry size Tamarind
  • Oil as required
  • 1 teaspoon Mustard Seeds
  • 1/4 teaspoon Turmeric powder
Instructions
  1. 1
    For Idli

     Soak Ponni rice (idli rice) and urad dal separately for at least 3 hours.

  2. 2
    Drain water and grind both separately using enough water.
  3. 3
    Mix the batters, add salt, and let it ferment overnight in a large bowl (batter will rise).
  4. 4
    In hot weather, fermentation is fast. In cold weather, keep the batter in a warm place.
  5. 5
    Before making idlis, mix the batter well.
  6. 6
    Boil water in a steamer.
  7. 7
    Grease the idli moulds with oil or butter.
  8. 8
    Pour the batter into the moulds and steam for 10–15 minutes.
  9. 9
    Your soft idlis are ready.
  10. 10
    For Sambar

    Pressure cook toor dal and keep it aside.

  11. 11
    In a pan, heat 1 tsp oil and roast coriander seeds, fenugreek, red chillies, and curry leaves until fenugreek turns light brown.
  12. 12
    Grind this mixture into a thick paste with water.
  13. 13
    In a pot, add all vegetables except tomato and ladies’ finger.
  14. 14
    Add turmeric powder and cook the vegetables.
  15. 15
    Add salt and mix well.
  16. 16
    Add tomato and ladies’ finger. Cook for a few more minutes.
  17. 17
    Add tamarind juice and the cooked dal. Mix well and let it boil.
  18. 18
    Add the ground masala paste and boil again.
  19. 19
    Add a pinch of asafoetida.
  20. 20
    In a small pan, heat oil and crackle mustard seeds.
  21. 21
    Add dry red chillies and curry leaves.
  22. 22
    Pour this tempering over the sambar.
  23. 23
    Idli sambar mixingIn a serving bowl, place mini idlis.
  24. 24
    Pour hot sambar over the idlis until they are fully covered.
  25. 25
    Enjoy your idli sambar!
Read it online: https://foodgood.in/recipe/sambar-idli/
Ushadevi
Food and Lifestyle Blogger

Hello beautiful people! I’m Ushadevi, a home manager, love travel and a foodie. All the recipes in this blogs are home made. No preservatives added. Most of the recipes are traditional Indian food. Explore, Make and Taste !!