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Idli Sambar
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
1
Grind rice and dal with fenugreek to a smooth batter. Ferment overnight at room temperature.
2
Steam idlis in moulds 10–12 minutes. Leave rest 2 minutes before unmoulding.
3
Cook toor dal until soft. Add vegetables, sambar powder and tamarind. Simmer 20 minutes.
4
Temper with mustard seeds, curry leaves and dried chilli in oil.
5
Serve idlis with sambar and coconut chutney.
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