Idli Sambar

Name: Idli Sambar
Prep time: 12 h
Cook time: 30 min
Total time: 12 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 200g idli rice, soaked; 100g urad dal, soaked; 1 tsp fenugreek seeds, soaked; 200g toor dal for sambar; 1 drumstick pod, cut; 2 tomatoes; 1 onion; 2 tbsp sambar powder; 1 tsp tamarind paste; 3 tbsp coconut oil; mustard seeds, curry leaves, dried red chilli for tempering

Steamed South Indian rice cakes served with a tangy lentil and vegetable soup. Fermenting the ground rice and dal batter overnight at room temperature gives idlis their characteristic rise and gentle tang, something no shortcut can replicate.

Total time

750 min

Prep

720 min

Cook

30 min

Difficulty

hard

Cuisine

Indian

veganvegetariangluten-free

Ingredients

200gidli rice, soaked

100gurad dal, soaked

1 tspfenugreek seeds, soaked

200gtoor dal for sambar

1drumstick pod, cut

2tomatoes

1onion

2 tbspsambar powder

1 tsptamarind paste

3 tbspcoconut oil

mustard seeds, curry leaves, dried red chillifor tempering

Instructions

Grind rice and dal with fenugreek to a smooth batter. Ferment overnight at room temperature.

Steam idlis in moulds 10–12 minutes. Leave rest 2 minutes before unmoulding.

Cook toor dal until soft. Add vegetables, sambar powder and tamarind. Simmer 20 minutes.

Temper with mustard seeds, curry leaves and dried chilli in oil.

Serve idlis with sambar and coconut chutney.

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