Sambhar Idli

Experience the ultimate South Indian comfort food with this authentic Sambhar Idli recipe, a delightful pairing of fluffy, steamed rice-lentil cakes and a tangy, flavorful lentil-based vegetable curry. Perfectly fermented idli batter made from urad dal and idli rice ensures soft and spongy idlis, while the aromatic sambhar is enriched with toor dal, tamarind, and a medley of vegetables simmered in a robust blend of spices like sambhar powder and asafoetida. Garnished with fresh coriander leaves, this wholesome dish is a complete meal that's high in protein, naturally gluten-free, and ideal for breakfast, lunch, or dinner. Whether you're new to South Indian cuisine or a longtime fan, this recipe brings the authentic taste of Sambhar Idli straight to your table, with every bite bursting with flavor and tradition.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 cup Idli rice
• 0.25 cup Urad dal (husked black gram)
• 0.5 teaspoon Fenugreek seeds
• 0.5 teaspoon Salt
• 1 teaspoon Oil
• 0.5 cup Toor dal (pigeon peas)
• 1 tablespoon Tamarind
• 2 tablespoon Sambhar powder
• 1 cup Mixed vegetables (carrots, potatoes, eggplant, beans)
• 1 small Onion
• 1 small Tomato
• 0.5 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Asafoetida
• 1 teaspoon Salt
• 3 cups Water
• 1 tablespoon Coriander leaves (for garnish)

Directions

Step 1

Rinse 1 cup of idli rice and 0.25 cup urad dal separately under running water until the water runs clear. Soak them in ample water for 4-6 hours.

Step 2

Meanwhile, soak 0.5 teaspoon of fenugreek seeds with the urad dal.

Step 3

Drain the soaked rice and dal. Grind the dal with the fenugreek seeds in a blender to a smooth batter, adding a minimal amount of water as needed. Similarly, grind the rice to a slightly coarse batter.

Step 4

Combine both batters, add 0.5 teaspoon salt and mix well. Let it ferment in a warm place overnight or until it doubles in volume.

Step 5

Before cooking, grease the idli molds with 1 teaspoon of oil. Stir the fermented batter gently and pour it into the molds, then steam in an idli cooker or a large pot with a fitting lid for about 10-12 minutes or until a toothpick inserted comes out clean.

Step 6

To prepare sambhar, rinse 0.5 cup of toor dal and pressure cook it with 1.5 cups of water until soft and mushy. Mash it well and set aside.

Step 7

Soak 1 tablespoon of tamarind in 0.5 cup of warm water for 15 minutes, then extract the juice and discard the pulp.

Step 8

Heat oil in a pot and add 0.5 teaspoon mustard seeds. Once they splutter, add 10 curry leaves, 1 small chopped onion, and 1 small chopped tomato. Sauté until onions are translucent.

Step 9

Add 1 cup of cubed mixed vegetables, 0.5 teaspoon turmeric powder, and sauté for a few minutes.

Step 10

Pour the tamarind extract, 2 tablespoons sambhar powder, a pinch of asafoetida, and 1 teaspoon salt. Add 1.5 cups water and simmer until vegetables are tender.

Step 11

Stir in the cooked toor dal, adjust water as needed to reach the desired consistency, and simmer for another 5 minutes.

Step 12

Garnish with 1 tablespoon chopped coriander leaves. Serve the hot sambhar alongside freshly steamed idlis.

Nutrition Facts

Serving size	(1671.7g)

Amount per serving	% Daily Value*
Calories	1518.2

Total Fat 11.5g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4580.1mg	0%
Total Carbohydrate 315.4g	0%
Dietary Fiber 47.6g	0%
Total Sugars 90.9g
Protein 53.2g	0%

Vitamin D 0IU	0%
Calcium 457.5mg	0%
Iron 17.9mg	0%
Potassium 3988.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.6%

Protein: 13.5%

Carbs: 80.0%