Idli with Sambar

Cloud-soft and feather-light, homemade Idlis are the gentlest way to start a South Indian morning. Steamed rice-and-lentil cakes pair perfectly with a tangy, vegetable-loaded sambar for dipping.

Prep time

10 hrs 15 mins

Cook time

15 mins

Total time

10 hrs 30 mins

Servings

6 servings

Calories

320

Ingredients

• 2 cups parboiled rice (idli rice)
• 1 cup whole urad dal
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon salt
• Water, as needed
• 1 teaspoon oil, for greasing the idli molds
• 1 cup toor dal (pigeon peas), rinsed
• 2 cups mixed vegetables (carrots, drumstick, pumpkin, brinjal), chopped
• 1 tablespoon tamarind paste
• 2 tablespoons sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 2 dried red chilies
• 8 to 10 curry leaves

Instructions

1. Soak the rice in water for 5 hours and the urad dal with fenugreek seeds for 5 hours, in separate bowls.
2. Drain and grind the dal into a smooth, fluffy batter using about 3/4 cup water. Grind the rice into a slightly coarse batter, then mix both with the salt in a large bowl.
3. Cover and ferment in a warm place for 5 hours, until the batter rises and is full of tiny air bubbles. This is what makes idlis soft and spongy.
4. For the sambar, pressure-cook the toor dal with 3 cups water and turmeric until completely soft, about 4 whistles or 15 minutes at pressure. Mash smooth and set aside.
5. Boil the mixed vegetables with 3 cups water and the sambar powder until tender, about 10 minutes. Stir in the tamarind paste, salt, and the mashed dal, and simmer for 10 minutes until the sambar thickens slightly.
6. Heat a little oil in a small pan, pop the mustard seeds, then add the dried red chilies and curry leaves. Pour this tempering over the sambar and cover for 2 minutes.
7. Grease the idli molds, fill each with batter three-quarters full, and steam in a large covered pot or idli steamer for 10 to 12 minutes, until a toothpick comes out clean.
8. Rest the idlis for 3 minutes, then lift them out with a wet spoon. Serve hot with the sambar and coconut chutney.

Pro tips

• Use whole, unpolished urad dal for the best fermentation and the fluffiest idlis.
• Do not overfill the molds — the batter rises as it steams and can overflow.
• Dip your spoon in water before lifting the idlis out to prevent sticking and tearing.
• Leftover batter makes excellent dosas the next day; refrigerate for up to 3 days.

Frequently asked questions