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 :
- Allow the batter to ferment, the more the fermentation the softer the idlis will be.
- 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
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
Check the Coconut Chutney recipe here.
For Idli :
- Soak rice and white urad dal overnight.
- Then, grind them to a fine paste.
- Add water if the paste is very thick.
- Add salt and leave for 4-5 hours for fermentation.
- Now, the batter is ready.
- Grease the idli stand with oil so that the batter doesn’t stick.
- Pour 1 tbsp batter to the stand.
- Heat a cooker and pour 3 cups water to it to form steam.
- Put the idli stand in the cooker.
- Remove the whistle of the cooker and close the lid.
- Steam for 10-15 minutes.
- Check in between with a sharp edged knife.
- Insert it into one Idli, if the batter sticks , the Idli needs more time to cook else it is cooked.
- Switch off the flame and take out the Idlis with the help of a knife.
For Sambhar :
- In a cooker, cook pigeon pea for 5-10 minutes.
- In a fry pan ,heat mustard oil. Add mustard seeds and let it pop.
- Then, fry curry leaves, green chillies, ginger-garlic paste and onion till golden brown.
- Add vegetables and saute.
- Add Salt, turmeric, red chilli powder and sambhar masala to it and saute.
- Put these vegetables to the cooked dal and stir.
- Cook again for 1 whistle. Switch off the flame.
- Soak tamarind in water for half an hour.
- Mash and strain the water.
- Now, add this to sambhar for a sour taste.