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How to make Idli Sambhar | Hotel Style Idli Sambhar

Idli sambhar is a south-Indian recipe made of rice and urad dal. It is a very simple and oil free yet tasty dish. It is often eaten with sambhar and coconut chutney. The trio make a perfect combination. Although, being a south-Indian dish, it is loved all over India. Here is a mouth watering, well prepared recipe to feast upon.

Some Tips to make perfect Idli Sambhar :

  1. Allow the batter to ferment, the more the fermentation the softer the idlis will be.
  2. Add Eno for instant fermentation.

Preparation Time : 12 hours
Cooking Time : 1 hr
Course : Main Course
Dish : South Indian
Servings : 3-4
Recipe By : Akanksha

Ingredient :

For Idli:

Rice – 2 cups
Urad dal white – 1 cup
Salt – 1/2 tsp

For Sambhar :

Pigeon Pea (Arhar dal) – 1 cup
Carrot – 1 cut into pieces
Potato – 2 cut into pieces
Capsicum – 1/2 cut into pieces
Peas – 4-5 peeled
Pumpkin – 4-5 pieces
Drumstick – 1cut into pieces
Onion – 1 chopped
Tomato – 2 chopped
Green Chilli – 3 chopped
Tamarind – 1 stem
Ginger – Garlic paste – 1 tsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 3 stems
Salt – 1 tsp
Turmeric – 1/2 tsp
Red Chilli powder – 1/2 tsp
Sambhar Masala – 1 tsp
Mustard oil


Check the Coconut Chutney recipe here.

For Idli :

  1. Soak rice and white urad dal overnight.
  2. Then, grind them to a fine paste.
  3. Add water if the paste is very thick.
  4. Add salt and leave for 4-5 hours for fermentation.
  5. Now, the batter is ready.
  6. Grease the idli stand with oil so that the batter doesn’t stick.
  7. Pour 1 tbsp batter to the stand.
  8. Heat a cooker and pour 3 cups water to it to form steam.
  9. Put the idli stand in the cooker.
  10. Remove the whistle of the cooker and close the lid.
  11. Steam for 10-15 minutes.
  12. Check in between with a sharp edged knife.
  13. Insert it into one Idli, if the batter sticks , the Idli needs more time to cook else it is cooked.
  14. Switch off the flame and take out the Idlis with the help of a knife.

For Sambhar :

  1. In a cooker, cook pigeon pea for 5-10 minutes.
  2. In a fry pan ,heat mustard oil. Add mustard seeds and let it pop.
  3. Then, fry curry leaves, green chillies, ginger-garlic paste and onion till golden brown.
  4. Add vegetables and saute.
  5. Add Salt, turmeric, red chilli powder and sambhar masala to it and saute.
  6. Put these vegetables to the cooked dal and stir.
  7. Cook again for 1 whistle. Switch off the flame.
  8. Soak tamarind in water for half an hour.
  9. Mash and strain the water.
  10. Now, add this to sambhar for a sour taste.

Serve hot idlis with sambhar and chutney. Yummy ! It is…

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