Idli Sambar Recipe: Soft South Indian Idli with Sambar | Easy Healthy Breakfast
Dear All, Idli Sambar Recipe is a classic South Indian breakfast pairing soft, steamed rice-and-lentil cakes with a tangy, spiced lentil-and-vegetable stew. It is light, protein-rich, and one of the most requested comfort breakfasts among South Indians living in Kuwait.
Idli Sambar at a Glance
| Cuisine | South Indian |
|---|---|
| Country | India |
| Meal | Breakfast |
| Course | Main / Breakfast |
| Food Type | Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 35 minutes |
| Total time | About 9-13 hours |
| Servings | 4 |
| Suggested serving | 3 idlis with 1 cup sambar |
Idli Sambar Recipe Ingredients
- For idli batter: 2 cups idli rice;
- 1/2 cup urad dal;
- 1/4 tsp fenugreek seeds;
- salt to taste;
- water as needed. For sambar: 1/2 cup toor dal;
- 1 cup mixed vegetables (drumstick, carrot, pumpkin);
- 1 small onion;
- 1 tomato;
- 2 tbsp sambar powder;
- a pinch of turmeric;
- tamarind pulp from a small lemon-sized ball;
- salt to taste. For tempering: 1 tbsp oil;
- 1 tsp mustard seeds;
- a pinch of hing (asafoetida);
- a few curry leaves;
- 2 dried red chillies.
How to Make Idli Sambar
- Soak idli rice and urad dal (with fenugreek seeds) separately for 4-6 hours.
- Grind urad dal to a light, fluffy batter; grind rice to a slightly coarse batter. Combine both with salt.
- Ferment the combined batter in a warm place for 8-12 hours until it doubles in volume.
- Grease idli moulds, pour batter and steam for 10-12 minutes until a toothpick comes out clean.
- Meanwhile, pressure-cook toor dal with turmeric until soft and mash it.
- In a pot, cook the mixed vegetables with a little water until tender.
- Add the mashed dal, tamarind pulp, sambar powder and salt to the vegetables. Simmer for 10-12 minutes.
- In a small pan, heat oil and temper with mustard seeds, hing, curry leaves and dried red chillies. Pour over the sambar.
- Simmer for 2 more minutes and serve hot over or alongside the steamed idlis.
Cooking Tips
Use slightly old, non-sticky idli rice for the best texture. Grind urad dal to a light and airy consistency for soft idlis. Ferment in a warm spot; in cooler climates, leave the oven light on with the door closed to help fermentation. Do not skip the tempering step in sambar – it adds the signature aroma.
Variations
Try mini idlis (idli bites) for kids, or ghee-roasted idli for a richer version. Add drumstick and pumpkin for a more traditional Udupi-style sambar.
Substitutions
Use store-bought idli batter to save time. Vegetables in sambar can be swapped based on availability — carrots, beans, brinjal all work well.
What to Serve With Idli Sambar
Coconut chutney, tomato chutney, and a drizzle of ghee on the idlis.
Storage & Reheating
Storage: Idli batter can be refrigerated for up to 3 days after fermentation. Cooked idlis keep for a day in the fridge. Sambar keeps for 2 days refrigerated.
Reheating: Steam idlis for 2-3 minutes to soften, or microwave with a damp cloth cover for 30-40 seconds. Reheat sambar on the stovetop, adding a splash of water if it has thickened.
Idli Sambar Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 280 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 50 g |
| Fat | 5 g |
| Fiber | 8 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A steamed, low-oil breakfast that is easy to digest and provides plant protein and fibre from lentils and vegetables.
Age & Serving Guidance
Idli is a popular first-food option for toddlers from around 8-10 months onward, served plain or with mildly spiced sambar for older children.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Generally gluten-free; check that sambar powder blends used contain no added gluten-based fillers.
Ensure the batter ferments in a clean, covered container. Discard batter with an off or sour-beyond-normal smell.
Idli Sambar FAQs
Why didn’t my idli batter ferment?
Cold weather is the most common cause; place the batter in a warm spot, such as an oven with just the light on.
Can I make idli batter without rice?
Traditional idli needs rice for texture, but you can experiment with semolina (rava idli) as an alternative recipe.
How do I make sambar less watery?
Simmer it a little longer uncovered, or reduce the water added while cooking the vegetables.
Can I use store-bought sambar powder?
Yes, most South Indian households use a good quality store-bought sambar powder for convenience.
Why are my idlis hard, not soft?
This usually means under-fermented batter or a batter that is too thick; add a little water and ensure proper fermentation.
Is idli sambar good for weight loss?
Steamed idlis are low in oil and, paired with a vegetable-rich sambar, make a relatively light, protein-and-fibre balanced breakfast.
Can I freeze idli batter?
It’s best used fresh after fermentation, but you can refrigerate for a few days; freezing is not commonly recommended as it affects texture.
What vegetables work best in sambar?
Drumstick, pumpkin, carrot, and brinjal are traditional choices that hold their texture well during simmering.
Helpful Resources
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