Sambhar Idli
Indulge in the heartwarming flavors of South India with our Sambhar Idli recipe, a classic pairing of fluffy steamed idlis and tangy, aromatic sambhar. Perfectly fermented idlis, made from a blend of idli rice and urad dal, offer a soft, pillowy texture that complements the rich, spice-laden sambhar crafted with toor dal, tamarind, fresh vegetables, and fragrant curry leaves. The homemade sambhar powder adds depth and authenticity, while garnishes of fresh coriander enhance the presentation and burst of flavor. Ideal for a comforting breakfast, brunch, or dinner, this wholesome dish is packed with protein, fiber, and vibrant spices, sure to please vegetarians and food lovers alike. Whether you’re craving traditional Indian cuisine or exploring new meals, Sambhar Idli promises a satisfying, soul-nourishing experience for all. Keywords: Sambhar Idli recipe, South Indian breakfast, steamed idli, tangy sambhar, vegetarian recipes.
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Recipe Information
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)
Instructions
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.
Meanwhile, soak 0.5 teaspoon of fenugreek seeds with the urad dal.
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.
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.
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.
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.
Soak 1 tablespoon of tamarind in 0.5 cup of warm water for 15 minutes, then extract the juice and discard the pulp.
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.
Add 1 cup of cubed mixed vegetables, 0.5 teaspoon turmeric powder, and sauté for a few minutes.
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.
Stir in the cooked toor dal, adjust water as needed to reach the desired consistency, and simmer for another 5 minutes.
Garnish with 1 tablespoon chopped coriander leaves. Serve the hot sambhar alongside freshly steamed idlis.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 90.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3988 mg | 85% | |
*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.
