Idli & Sambar
Whip up a batch of fluffy idlis and tangy sambar at home. This classic Indian breakfast is comforting and easier to make than you think.
Ingredients
- 1.5 cups idli rice (parboiled rice)
- 0.5 cup urad dal (split black gram lentils, skinned)
- 0.25 teaspoon fenugreek seeds
- Water as needed
- 0.75 teaspoon salt, divided
- 2 cups toor dal (split pigeon peas)
- 6 cups water, divided
- 0.5 medium onion, roughly chopped
- 1 medium tomato, roughly chopped
- 0.5 medium carrot, peeled and chopped into 1-inch pieces
- 1 medium potato, peeled and chopped into 1-inch pieces
- 1.5 tablespoons tamarind paste, mixed with 0.5 cup warm water
- 2 tablespoons sambar powder
- 0.5 teaspoon turmeric powder
- 1 tablespoon jaggery or brown sugar
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 2 sprigs curry leaves
- 0.25 teaspoon asafoetida (hing)
- 1-2 dried red chilies (optional)
- Small handful fresh coriander leaves, chopped
Instructions
- For the Idli batter: Wash 1.5 cups idli rice and 0.5 cup urad dal separately. Soak the idli rice in enough water for 4-6 hours. Soak the urad dal and 0.25 teaspoon fenugreek seeds together in enough water for 4-6 hours. It's important to soak them separately for optimal grinding.
- Drain the water from the soaked urad dal and fenugreek seeds. Grind them into a very smooth, fluffy batter using a grinder or heavy-duty blender, adding a little water at a time until the batter is light and aerated. The consistency should be like a thick pancake batter.
- Drain the water from the soaked idli rice. Grind the rice into a slightly coarse batter, adding a little water as needed. It should have a fine, rava-like texture. Do not over-grind to a smooth paste.
- Combine the ground urad dal batter and rice batter in a large bowl. Add 0.5 teaspoon salt. Mix thoroughly with your hands, ensuring everything is well combined and aerated. Cover the bowl and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and is light and airy. The fermentation time can vary based on ambient temperature.
- For the Sambar: Wash 2 cups toor dal thoroughly. Pressure cook the washed toor dal with 5 cups water and 0.25 teaspoon turmeric powder for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once done, mash the dal well and set aside.
- While dal is cooking, prepare the vegetables. Chop 0.5 medium onion, 1 medium tomato, 0.5 medium carrot into 1-inch pieces, and 1 medium potato into 1-inch pieces.
- Heat 1 tablespoon oil in a large pot or pan over medium heat. Add 0.5 medium chopped onion and cook until it turns translucent, about 3-4 minutes.
- Add 0.5 medium chopped carrot, 1 medium chopped potato, and 1 medium chopped tomato to the pot. Add 1 cup water, cover, and cook until the vegetables are tender, about 8-10 minutes.
- Once the vegetables are cooked, add the mashed toor dal to the pot. Add the tamarind paste mixed with 0.5 cup warm water, 2 tablespoons sambar powder, 0.25 teaspoon salt, and 1 tablespoon jaggery or brown sugar. Stir everything together. If the sambar is too thick, add a little more water to reach your desired consistency. Bring it to a gentle boil and let it simmer for 5-7 minutes for the flavors to meld.
- For the Sambar tempering: In a small pan, heat 1 tablespoon oil over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Then add 0.5 teaspoon cumin seeds, 2 sprigs curry leaves, 0.25 teaspoon asafoetida, and 1-2 dried red chilies (if using). Sauté for a few seconds until fragrant.
- Pour the tempering mixture into the simmering sambar. Stir well. Garnish with a small handful of fresh chopped coriander leaves. Keep the sambar warm.
- To cook the Idlis: Gently stir the fermented idli batter. Add 0.25 teaspoon salt and mix well. If the batter is too thick, add a tablespoon or two of water to get a pourable but thick consistency suitable for steaming. Grease the idli plates with a little oil.
- Pour spoonfuls of the idli batter into the greased idli molds, filling each about three-quarters full. Place the idli plates in a steamer (an idli cooker or a large pot with a steamer insert).
- Steam the idlis for 8-12 minutes, or until a knife inserted into the center comes out clean. The cooking time may vary based on your steamer and idli size. Once done, remove from the steamer, let them cool for a minute or two, then carefully unmold the idlis using a spoon or knife.
- Serve the hot, fluffy idlis immediately with the warm sambar. You can also serve with coconut chutney if desired (not included in this recipe).