Today I bring you a mouthwatering recipe for Idli Sambar, a classic South Indian dish loved by people all over the world. Join me through each step of the cooking process, from preparing the fluffy idlis to making the flavourful sambar and chutney bursting with flavours, ensuring that you achieve perfect results every time.
Idli Sambar is a traditional breakfast dish that consists of steamed rice and lentil cakes (idlis) served with a delicious and aromatic lentil and vegetable stew (sambar). It is not only a staple in South Indian households but has gained immense popularity for its unique taste and health benefits. The combination of these two components creates a harmonious balance of taste and texture that is truly irresistible.
But that's not all! Besides being incredibly delicious, Idli Sambar also offers several health benefits. The idlis are steamed rather than fried, making them low in calories and easy to digest. They are a great source of carbohydrates and protein, providing you with sustained energy throughout the day. The sambar is rich in essential vitamins, minerals, and fibre from lentils and vegetables, contributing to a well-rounded and nutritious meal.
So whether you're a fan of South Indian cuisine or simply looking to explore new flavours, this Idli Sambar recipe is a must-try. It's perfect for breakfast, brunch, or even as a light dinner option.
Enjoy cooking, and happy eating!
Ingredients:
IDLI:
For instant idli
Semolina: 1 cup
Salt: To taste
Curd: ½ cup
Water: ¾ cup or as required
ENO: 1 tsp
SAMBHAR
Ghee: 1.5 tablespoon
Kadi patta:10
Onion: 1 (small, chopped)
Tomatoes: 2
Hing: 1/2 teaspoon
Rai (mustard seeds): 1/2 teaspoon
Jeera (Cumin seeds): 1/2 teaspoon
Toor dal: 1 bowl (cooked)
Green chillies: 3 (chopped)
Lal mirchi powder: 1-1.5 tablespoon
Dhaniya powder: 1 tablespoon
Sambhar masala: 2 tablespoons
Drumsticks: 200 gms (chopped)
Lauki (Bottle gourd): 200 gms chopped
Salt: To taste
COCONUT CHUTNEY
Coconut: ½ cup (Sliced)
Chana dal: 2 tbsp (roasted)
Green chilli: 2
Ginger: ½ inch
Salt: To taste
Kadi patta: 10For tadka-
Oil: 1 tsp
Mustard seeds: ½ tsp
Urad dal: ½ tsp
Kadi patta: 5Hing: a pinchRed chilli: 1 (dry)
Recipe:Making instant idli
Add semolina, salt, curd, and some water in a mixing bowl. make idli batter with a medium-thick consistency.
Cover and rest the batter for 30-35 minutes.
After 30 minutes, when semolina puffs up, add water as required to form an idli batter consistency batter.
Steam water in a pan for 5 minutes also greases the bowl with oil.
just before steaming add 1 tsp ENO and mix well till it turns frothy.
Pour the batter immediately into a bowl or idli plate. Do not rest the batter.
Steam the idli for 12-15 minutes on medium flame.
Making pressure cooker sambar
Soak 1 cup of Toor daal in 2 cups of water.
Drain water and add soaked toor dal into the pressure cooker.
Mash-cooked dal with a masher.
In a separate pan hot some ghee, add jeera and let it sizzle.
Add onions and saute them until translucent, add hing, kadi patta and green chillies, and saute them until they release their aroma.
Add bottle guard and tomato puree, sautee them for a minute and then add drumsticks to it.
Add all the spices mentioned in the ingredients along with the mashed toor daal.
Adjust the consistency according to your liking and let it simmer it for 5-10 mins.
Making coconut chutney
Add grated coconut, roasted Bengal gram, green chilli, ginger, salt, and some water in a mixture jar. Grind it into a smooth paste.
Heat oil in a pan, add oil, mustard seeds, urad dal, cumin seeds, curry leaves, dry red chilli, and a pinch of hing. Sauté for a minute and add in the chutney.
Serve chutney with instant idli.
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