Idli Sambhar Recipe

Idli Sambar Recipe

A famous South Indian meal and a favourite breakfast / snack option or we can say rather an any time meal, I and my kids love eating Idli Sambar and to such a great extent that we can have it daily and relish it too. Actually we prefer eating Idli, Dosa more than many other tempting dishes, if given a choice to us. I have always found South Indian food to be less oily than my Punjabi North Indian food. Its simple, not too fussy to prepare and tastes great, at the same time is healthy and nutritious too.

Ingredients┬áfor making Idli’s

• Urad dal - 1 cup
• Idli┬árava┬á(rice sooji)┬á - 2 cups and if you don’t┬áget Idli┬árava use normal rice - 2 cups
• Salt

Ingredients for making Sambar

• Toor Dal┬á - 1 cup
• Coconut (grated) - 2 tablespoons
• Onion (chopped)┬á - 1
• Tomato (chopped) - 2 medium size
• Mustard Seeds - 1/2 teaspoon
• Red chilies - 2
• Tamarind Paste┬á- 2 tablespoons
• Pinch of hing (asafoetida)
• Channa dal - 2 tablespoons
• Dhania powder - 1 tablespoon
• Pinch of turmeric Powder
• Cumin Seeds - 1/4 teaspoon
• Sambar Powder - 1 teaspoon
• Coriander and Curry┬áleaves
• Salt to taste

Idli┬árava┬áis readily available in South India (Andhra and Karnataka - At least┬áI know of┬áit)┬á┬á but personally going by my information it is not available in other parts of India so easily mainly┬á(Delhi) North India, so I recommend you use rice┬áfor making the Idli┬ábatter if you don’t┬áget Idli┬áRava┬áwhich is also known as rice rava, rice sooji(cream of rice).

Method for preparing Idli’s-
Soak Urad dal and Idli Rava overnight or for around 4-5 hours minimum. If you are using rice then soak rice overnight along with the dal but in separate utensils. Now you have to grind both the things separately to make a smooth paste (do not add much water or add just as much-needed in case of dal). The batter should be smooth with no pieces of dal or rice in it. I use a wet grinder to prepare my batter and feel it is much easier than a normal mixer grinder. However I have always being using a normal mixer till I bought a wet grinder but my earlier mixer also worked well for me, only thing was it required a little more patience and efforts to complete the entire process of grinding.

So coming back to the grinding process, we need to grind the mixture till it becomes a smooth paste and as my mom has always told me to check if bubbles appear on the batter, the more the bubbles the better the batter is and it will come out well (same she has told me for preparing the dahi bhalla batter). While grinding the rava, do wash the rava with water nicely and grind it for about few minutes till it becomes smooth and in case of rice continue with the normal process same as dal ensuring adding water just as much required and not too much. When urad dal  and idli rava or rice is completely ground, then mix them together.

Once you see the bubbles are formed after mixing both together, means you’re grinding process is complete.Now keep the batter in a warm place overnight, I pour the batter in a big steel utensil and keep it inside my microwave. You should pour the batter in a big utensil because it will increase to more than double its current quantity after fermentation. Next morning your batter if it is fermented properly will increase in its volume.

For preparing the Idli’s┬ágrease the idli┬ástand with oil and pour the mixture for steaming. You need to steam them for around 15 minutes┬áor little more. You can check your Idli’s┬áby putting a knife inside them, if the batter still sticks to the knife means your idli’s are still uncooked and need some more time.

Once done, remove them from the Idli┬ástand and keep them for cooling for about 10 minutes┬áand then gently remove them with the help of the knife. You steaming hot Idli’s are ready!!

Method for preparing Sambar -

Wash the dal under running water and pressure cook it with 3 cups of water. Let it rest in steam till you prepare the tempering for the dal. Now take a pan, add oil and fry cumin seeds, mustard seeds and chana dal in it for few minutes.

Then add red chillies and hing to it and stir. Now add chopped onions and saut├® till golden brown, add tomatoes to it and cook for another 5 minutes or till the mixture leaves the pan from sides. Add in┬ágrated coconut to it and stir.(You can add veggies of your choice but I prepared this sambar without vegetables because my kids prefer this way)

Now add tamarind paste, turmeric powder, sambar masala, curry leaves and coriander leaves along with salt and stir.

Pour this mixture in your boiled toor dal and cook for about 7 minutes on low flame. Your sambar is ready to serve with the delicious IdliÔÇÖs and coconut chutney.

Enjoy!!