Idli with Sambar

Idli with Sambar is South India's quintessential breakfast: pillow-soft steamed rice-and-lentil cakes served with a tangy, tamarind-spiced lentil-vegetable stew. Light, fermented, and endlessly nourishing.

By YumYum Editorial · Indian

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves 4

Ingredients

• 2 cups idli rice (or parboiled rice)
• 1/2 cup urad dal (split black gram, skinned)
• 1/2 tsp fenugreek seeds
• to taste Salt to taste
• 1 cup toor dal (for sambar)
• 1 cup mixed vegetables (carrot, drumstick, pumpkin), chopped
• 2 tbsp sambar powder
• 1 tbsp tamarind paste
• 1/2 tsp turmeric powder
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 10 curry leaves
• 2 dried red chilies
• to taste Pinch of asafoetida (hing)
• 1 small onion, sliced
• 1 medium tomato, chopped
• 2 tbsp chopped fresh cilantro

Instructions

1. Soak idli rice and fenugreek seeds together, and urad dal separately, in water for 5-6 hours.
2. Drain and grind urad dal to a smooth, fluffy batter with a little water; grind rice coarsely to a slightly grainy texture.
3. Combine both batters, add salt, and mix well; ferment in a warm place for 8-12 hours or overnight until doubled and airy.
4. Grease idli molds, pour in the fermented batter, and steam in an idli steamer for 10-12 minutes until a toothpick comes out clean.
5. For the sambar, pressure-cook toor dal with turmeric until soft, then whisk smooth.
6. In a pot, simmer the vegetables with tamarind paste, sambar powder, and a little water until tender, about 12 minutes.
7. Add the cooked dal to the vegetables and simmer together for 10 minutes, adjusting consistency with water and salt to taste.
8. For the tadka, heat oil, add mustard seeds until they pop, then add curry leaves, dried red chilies, hing, onion, and tomato; fry until onion softens, and pour over the sambar.
9. Unmold the steamed idlis and serve hot with the sambar and coconut chutney.