Cooking Lucid
Idli with Sambar
Fluffy steamed rice-lentil cakes paired with tangy vegetable sambar. The wholesome South Indian breakfast that fuels millions every morning.
Prep 30 min
Cook 20 min
Total 14h 30m
Serves 6
Ingredients
Step 1 — Idli batter
- 2 cups idli rice (soaked 6 hours)
- ½ cup urad dal (soaked 6 hours)
- ¼ tsp fenugreek seeds
- 1 tsp salt
- Oil (for greasing molds)
Step 2 — Sambar
- ½ cup toor dal
- 2 cups mixed vegetables (drumstick, carrot, pumpkin)
- 1 small onion (quartered)
- 1 medium tomato (quartered)
- 2 tbsp sambar powder
- 1 tsp tamarind paste
- 1 tsp salt
- 1 tbsp oil
- 1 tsp mustard seeds
- 10 curry leaves
- 2 dried red chilies
Step 3 — Serve
- Coconut chutney
- Tomato chutney (optional)
- Ghee
Instructions
- 1
Ferment and steam idli
Grind soaked rice and dal to thick smooth batters. Mix with salt and ferment 8–12 hours. Grease idli molds, fill with batter, and steam 10–12 minutes until fluffy. Let rest 2 minutes before unmolding.
- 2
Make sambar
Pressure cook dal with vegetables, onion, tomato, and salt until soft. Mash lightly. Stir in sambar powder and tamarind; simmer 10 minutes. Temper mustard seeds, curry leaves, and dried chilies in oil and pour over sambar.
- 3
Serve
Serve hot idlis with sambar, coconut chutney, and a drizzle of ghee.
Nutrition per serving: 280 cal · 10g protein · 48g carbs · 6g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
