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Idli and Sambar

shantihhh's picture
Idli is an amazing South Indian sort of dumpling. steamed rice cake. It is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. It is recognized as one of the most healthiest foods in the world. The idli is a common fastfood available everywhere in India, especially in the states that make up South India. I cook idli in an old electric egg poacher and that works great. I also have a petite idli maker than makes cocktail size-bite size idli. I love these! Sambar can be made with various veggies and as mild or spicy as you want.
  Rice 3 Cup (48 tbs) (parboiled)
  Urad dal 1 Cup (16 tbs)

Basic Sambar recipe
Vegetables required - Onions, daikon, potato, green peas, drumstick, green peppers(Capsicum), pearl onions, okra, eggplant, pumpkin, carrots.

Heat 2 teaspoons of oil
add 1 tsp mustard seeds.When the mustard splatters add
1/2 fenugreek seeds
1/4 tsp asafoetida.

Add any of the vegetables (cut into large pieces) and fry lightly.
Add 2 cups of water and allow it to boil.
Add 1 teaspoon salt,
1 1/2 teaspoon sambar powder
tamarind juice(amount vary to taste).
Heat until the raw smell of tamarind is gone.
Then add 1 cup boiled toor dal(like paste) and heat until it mixes uniformly.
Add a teaspoon of kari masala powder.
If you want to use fresh paste, you may grind Sambar paste and add it to the sambar instead of kari masala powder.
Add a bunch of curry leaves.

Sambar Spice
Whole red peppers - 1/4 kg
Coriander seeds - 1/4 kg
Toor Dal - 200 g
Gram dal - 200 g
whole black peppers - 25 g
asafoetida - a pinch.
whole red peppers - 10 cups, coriander seeds - 10 cups, toor dal - 1 cup, gram dal - 1 cup, black peppers - 1/4 cups, asafoetida powder - 1 tsp. Dry the above ingredients in sun and grind into a nice powder.
Sambar paste
coriander seeds 1 tsp , gram dal - 1 tsp, red chilli -1 , asafoetida - 1/4 tsp , fenugreek seeds - 1/4 tsp , grated coconut - 4 tsps
Roast all the ingredients except coconut in little oil. Roast the coconut slightly . Grind all the ingredients into a coarse paste.

Kari masala powder
Coriander seeds - 1 cup
Gram Dal - 1 cup
Cumin seeds - 1/2 cup
Urud Dal - 1/2 tsp
fenugreek seeds - 1/4 tsp
whole red peppers-10 asafoetida - 1/4 tsp (add last)
Slightly heat in little oil until the ingredients turn golden red in a fry pan and grind the above ingredients.

Coconut Chutney
4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.

Recipe Summary

Difficulty Level: 
South Indian
Vegan, Vegetarian
Everyday, Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
I first had Idli in Kerela about 0 years ago nd it quickly became an addictive favourite. The lovely coconut chutney is amaing. I must admit I use a Gits or MTR instant Idli mix to make Idli, as I don't want to go through the rice fermentation steps. Sometimes when in a rush (shhhhh) I use the Mtr or Gits Sambar powder but always use fresh curry leaves.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 680 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.39 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 26.1 mg1.1%

Total Carbohydrates 140 g46.6%

Dietary Fiber 10 g39.9%

Sugars 1.1 g

Protein 21 g41.9%

Vitamin A 13.4% Vitamin C

Calcium 28.4% Iron 11.5%

*Based on a 2000 Calorie diet


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Idli And Sambar Recipe