Idli Sambar

Ingredients

• 2 cups idli rice
• 1 cup urad dal
• 1/2 tsp fenugreek seeds
• 1 cup toor dal for sambar
• 200 g mixed vegetables (drumstick, brinjal, tomato, shallots)
• 1 tbsp tamarind paste
• 2 tbsp sambar powder
• 1 tsp mustard seeds

Instructions

1. 1

   Soak idli rice and urad dal + fenugreek seeds separately for 6 hours. Grind to smooth batter. Ferment 8-12 hours.

   💡 Tip: Well-fermented batter gives light, spongy idlis.

   480 min
2. 2

   Pour batter into greased idli moulds. Steam for 10-12 minutes until a skewer comes out clean.

   12 min
3. 3

   Pressure cook toor dal until very soft. Add tamarind paste, sambar powder, salt and boiled vegetables. Simmer 15 minutes.

   20 min
4. 4

   Temper sambar with mustard seeds, curry leaves, dried red chilli and asafoetida in ghee.

   5 min
5. 5

   Serve hot idlis with sambar poured over and coconut chutney on the side.