Vegan Sambhar Idli
Experience the comforting warmth of Vegan Sambhar Idli, a delectable South Indian dish that’s perfect for any occasion. This plant-based recipe combines light, fluffy steamed idlis made from fermented rice and urad dal batter, paired with a flavorful and aromatic sambhar bursting with spices like mustard seeds, cumin, and curry leaves. The sambhar is enriched with tamarind pulp, sambhar powder, and a medley of vegetables, creating a rich, tangy, and nutritious stew that perfectly complements the soft idlis. Ideal for breakfast, lunch, or dinner, this wholesome recipe is not only vegan but also gluten-free, making it a versatile option for a healthy and satisfying meal. Cooked to perfection, these idlis and sambhar are a great way to enjoy the authentic flavors of Indian cuisine with a plant-based twist.
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Recipe Information
Ingredients
- 2 cups Idli Rice
- 1 cup Urad Dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 1 cup Toor Dal (pigeon peas)
- 2 tablespoons Tamarind pulp
- 2 tablespoons Sambhar powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 leaves Curry leaves
- 2 tablespoons Vegetable oil
- 2 cups Vegetables (carrot, drumstick, potato, tomato)
- 1 teaspoon Salt
- 5 cups Water
Instructions
Soak 2 cups of idli rice and 1 cup of urad dal with 0.5 teaspoon fenugreek seeds separately in water for 4-6 hours.
Drain the water and grind the urad dal and fenugreek seeds into a smooth batter. Repeat with rice until a fine batter is formed. Combine both batters, add 1 teaspoon salt, mix well, and let it ferment overnight in a warm place.
For sambhar, rinse 1 cup of toor dal and cook in 3 cups of water until soft. You can use a pressure cooker or pot.
In a pan, heat 2 tablespoons of vegetable oil. Add 0.5 teaspoon mustard seeds and when they splutter, add 0.5 teaspoon cumin seeds, 0.25 teaspoon asafoetida, and 10 curry leaves.
Add 2 cups of chopped vegetables like carrots, drumstick, potato, and tomato. Sauté for 5 minutes.
Stir in 0.5 teaspoon turmeric powder, 2 tablespoons sambhar powder, 2 tablespoons tamarind pulp, and 1 teaspoon salt. Cook for another 5 minutes.
Add the cooked toor dal and 2 cups of water to the vegetables. Simmer for 15-20 minutes until the vegetables are tender.
For idlis, grease idli molds and pour the fermented batter, filling halfway. Steam in an idli steamer for 15-20 minutes until firm.
Serve hot idlis with sambhar on the side. Enjoy your Vegan Sambhar Idli!
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 432.6 g | 157% | |
| Dietary Fiber | 88.6 g | 316% | |
| Total Sugars | 37.2 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 6782 mg | 144% | |
*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.
