Idli & Sambar bowl
Idli and Sambar is a classic South Indian dish that is perfect for breakfast, lunch, or dinner. This dish is made with fermented rice and lentil batter that is steamed to make soft and fluffy idlis, which are then served with a flavorful lentil and vegetable-based sambar. This recipe is vegetarian, gluten-free, and a great source of protein and fiber. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
123 kcal
Protein
4 g
Carbs
22 g
Fat
1 g
Fiber
4 g
Ingredients
Urad Dal
0.25 small cup (25g)
Common Salt
0.25 tsp (1.5g)
Chopped Onion
0.25 small cup (25g)
Chopped Tomato
0.25 small cup (25g)
Chopped Carrot
0.25 small cup (25g)
Tamarind, pulp
2 tsp (10g)
Mustard seeds
0.25 tsp (1.25g)
Cumin seeds
0.25 tsp (1.25g)
Sambar Powder
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.5g)
Red chilli Powder
0.25 tsp (1.5g)
Olive Oil
0.25 tbsp (3.75g)
Curry Leaves
1 tsp (1.5g)
Rice, raw, milled
0.25 cup (50g)
Arhar Dal (Raw)
2 tbsp (30g)
Instructions
Preparation
For Idlis:
Soak idli rice and urad dal in separate bowls in enough water for 6-8 hours.
Grind the urad dal in a blender until it becomes a smooth paste.
Grind the idli rice in a blender until it becomes a coarse paste.
Mix the ground urad dal and idli rice batter in a large bowl. Add salt to taste and mix well.
Cover the bowl and let the batter ferment in a warm place for 8-10 hours or overnight.
Cooking Steps
For Idlis:
Grease the idli plates with oil and pour the batter into the molds. Steam them for 10-12 minutes until the idlis are cooked.
Remove the idlis from the molds and serve hot.
For Sambar:
Rinse Arhar dal and pressure cook it with water until it becomes soft and mushy.
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and curry leaves. Sauté for a few seconds.
Add chopped onions and sauté until they turn translucent.
Add chopped tomatoes, chopped carrot, and sauté for 2-3 minutes until the vegetables turn soft.
Add sambar powder, turmeric powder, red chili powder, and salt. Mix well.
Add tamarind pulp and 2 cups of water. Mix well and let the sambar come to a boil.
Add the cooked Arhar dal and mix well. Let the sambar simmer for 5-7 minutes until it reaches your desired consistency.
Serve hot placing 1 Idli in a bowl and pouring sambar over it.