Idli Sambar Recipe

Cloud-soft steamed rice cakes dunked in a fragrant vegetable and lentil sambar — South India's beloved breakfast, light, wholesome and deeply comforting.

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Servings

4 servings

Calories

420

Ingredients

• 2 cups idli batter (ready-made or homemade)
• 1 cup toor dal, rinsed
• 1 carrot, diced
• 8 green beans, cut
• 1 tomato, chopped
• 1 tsp turmeric
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 8 curry leaves
• 2 dried red chillies
• 2 tbsp sambar powder
• 1 tbsp oil or ghee
• Tamarind paste, 1 tsp
• Salt, to taste

Instructions

1. Simmer the dal with turmeric until soft, about 25 minutes, then whisk until smooth.
2. Add the carrot, beans and tomato with the sambar powder and simmer 10 minutes more.
3. Stir in the tamarind and salt, then temper mustard, cumin, curry leaves and chillies in hot oil and pour over.
4. Grease idli moulds, pour in batter, and steam for 12 minutes until a skewer comes out clean.
5. Rest the idlis 2 minutes, then unmould gently.
6. Serve hot idlis in bowls ladled with sambar and scattered with coriander.

Pro tips

• Do not overfill idli moulds; the batter rises as it steams.
• Resting the idlis briefly before unmoulding keeps them intact.
• The tempering, or tadka, should be poured over hot so it sizzles.
• Leftover sambar thickens; loosen with hot water when reheating.

Frequently asked questions