Nut-Free Sambhar Idli
Delight in the comforting flavors of South India with this Nut-Free Sambhar Idli recipe! Perfectly fluffy homemade idlis, made from a naturally fermented batter of idli rice and urad dal, are paired with a rich, aromatic sambhar that's free of any nuts, ensuring it's allergen-friendly. This wholesome dish boasts tender lentils, tangy tamarind, and a medley of fresh vegetables like carrots, green beans, and tomatoes, all infused with fragrant spices like curry leaves, mustard seeds, and sambhar powder. Whether you're after a nutritious breakfast, brunch, or a comforting dinner, this recipe is as versatile as it is satisfying. Serve piping hot with a garnish of fresh cilantro for an authentic, restaurant-style experience right at home!
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Recipe Information
Ingredients
- 2 cups Idli rice
- 0.5 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 cups Water
- 1 cup Toor dal (pigeon peas)
- 1 tablespoon Tamarind
- 2 tablespoons Sambhar powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 10 leaves Curry leaves
- 2 Dried red chilies
- 1 medium Onion
- 1 medium Tomato
- 1 medium Carrot
- 0.5 cup Green beans
- 2 tablespoons Oil
- 2 tablespoons Cilantro
Instructions
Rinse the idli rice and urad dal with fenugreek seeds separately. Soak them in water for 4-6 hours.
Drain the soaked rice and dal. Grind them separately to a smooth batter using a little water. Combine both batters, add salt, and let it ferment overnight.
Rinse and soak toor dal for 30 minutes. Cook in a pressure cooker or pot until soft. Mash and keep aside.
Soak tamarind in warm water and extract the pulp.
In a pot, heat oil, add mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chilies. Sauté until fragrant.
Add sliced onions and sauté until translucent. Then add diced tomatoes, carrot, and green beans. Stir and cook for 5 minutes.
Add mashed toor dal, tamarind pulp, sambhar powder, turmeric powder, and 2 cups of water. Mix well and simmer for 15-20 minutes.
Grease idli molds and pour fermented batter into each mold. Steam in an idli steamer for 10-12 minutes until cooked.
Garnish sambhar with fresh cilantro. Serve hot idlis with the prepared sambhar.
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 465.8 g | 169% | |
| Dietary Fiber | 74.9 g | 268% | |
| Total Sugars | 95.1 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 6134 mg | 131% | |
*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.
