Dairy-Free Sambhar Idli
Elevate your South Indian breakfast game with this flavorful Dairy-Free Sambhar Idli recipe! Perfect for those seeking a wholesome plant-based meal, this recipe pairs soft, fluffy steamed idlis made from fermented rice and urad dal batter with a rich, aromatic sambhar. The sambhar features tender toor dal, tangy tamarind pulp, fresh vegetables like carrots, beans, and drumstick, and a blend of bold spices, including sambhar powder and asafoetida, for a burst of authentic flavor. Naturally dairy-free, this nutritious dish is both comforting and packed with protein, making it ideal for vegans and anyone savoring traditional, healthy Indian cuisine. Serve hot with a sprinkle of fresh coriander leaves for a soul-satisfying meal that’s ready to impress!
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal (black gram split, skinless)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 0.5 cup Toor dal (pigeon peas)
- 2 tablespoons Tamarind pulp
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida
- 2 tablespoons Sambhar powder
- 0.5 teaspoon Turmeric powder
- 1 large, chopped Carrot
- 8 chopped French beans
- 1 inch stick, chopped Drumstick
- 1 medium, sliced Onion
- 1 medium, chopped Tomato
- 2 tablespoons, chopped Coriander leaves
- 4 cups Water
Instructions
Rinse the rice and urad dal separately with water until the water runs clear. Soak the rice with fenugreek seeds in 2 cups of water and the urad dal in 1 cup of water for at least 6 hours or overnight.
Drain and reserve the soaking water. Grind the urad dal into a smooth batter adding water as needed. Then grind the rice to a slightly coarse batter. Mix both batters in a large bowl.
Add 1 teaspoon salt and mix well. Cover and let the batter ferment in a warm place for 10-12 hours or until it doubles in size.
For sambhar, rinse the toor dal in water, and cook with 2 cups of water until soft. Mash slightly and set aside.
In a separate pot, heat vegetable oil over medium heat. Add mustard seeds and let them splutter. Add curry leaves and asafoetida.
Add sliced onions and sauté until translucent. Then add chopped carrots, beans, and drumstick. Sauté for 2-3 minutes.
Add turmeric powder, and sambhar powder, and sauté for another minute. Then add tamarind pulp and tomato.
Pour in 2 cups of water and bring to a boil. Simmer until the vegetables are halfway cooked.
Add the cooked toor dal, salt, and additional water if needed. Allow the sambhar to simmer for 15-20 minutes.
Prepare the idli steamer by boiling water in its base. Grease the idli molds lightly with oil.
Mix the fermented idli batter gently and pour into the molds. Steam in idli steamer for 10-12 minutes.
Check with a toothpick. It should come out clean when idlis are done. Remove from heat and allow to cool slightly before removal.
Serve the warm idlis with hot sambhar, garnished with coriander leaves.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 4498 mg | 196% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 63.2 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5096 mg | 108% | |
*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.
