Idli with Sambar
Soft steamed idlis with a tangy, vegetable-packed sambar — a comforting South Indian breakfast or light meal.
Idli and sambar is the gentle hug of South Indian cooking — soft, steamed rice cakes paired with a tangy, spiced lentil stew. It’s perfect for breakfast, a light supper, or when you want something restorative without slaving over the hob.
This recipe makes tender idlis and a straightforward sambar using everyday veg. The trick is in the fermentation and that last-minute tempering that wakes everything up. If you can soak, grind and wait, you can make idlis that beat shop-bought versions hands down.
Ingredients
- 300 g idli rice (parboiled rice) — for idli batter
- 75 g split skinned urad dal (husked black gram)
- 5 ml methi (fenugreek) seeds
- 10 ml salt — for idli batter (add more to taste after fermentation)
- water — for soaking and grinding — add as needed
- 150 g toor dal (split pigeon peas) — for sambar
- 5 ml turmeric
- 25 g tamarind — or 2 tbsp tamarind paste
- 30 ml sambar powder
- 1 onion — medium, sliced
- 1 tomato — medium, chopped
- 1 carrot — medium, cut into 1 cm pieces
- 1 potato — medium, cut into 2 cm chunks
- 100 g aubergine — cubed (optional but lovely)
- 30 ml vegetable oil — for cooking sambar and greasing idli plates
- 5 ml mustard seeds
- 5 ml cumin seeds
- 1 pinch asafoetida (hing) — optional but traditional; check your asafoetida is a gluten-free brand — most UK ones are cut with wheat flour
- 10 fresh curry leaves
- 5 ml jaggery or soft brown sugar — optional, balances the tamarind
- 15 g fresh coriander leaves — chopped, to garnish
- 5 ml salt — for sambar (adjust to taste)
- 5 ml oil — to grease idli moulds
Equipment
- wet grinder or high-speed blender
- idli steamer or large saucepan with idli moulds/stand
- pressure cooker or large saucepan with lid
- small frying pan (for tempering)
Instructions
Rinse the rice and urad dal separately under cold water until the water runs clear. Soak the rice with methi seeds in a large bowl and the urad dal in a separate bowl. Cover and leave to soak 4–6 hours.
Drain the urad dal and reserve the soaking water. Grind the urad dal in a wet grinder or high-speed blender with small amounts of the reserved water to a smooth, light and fluffy batter — about 10–15 minutes in a good wet grinder. Transfer to a large bowl.
Grind the rice (and methi) to a slightly coarse, free-flowing batter — not rock-paste smooth — using reserved water as needed. Aim for a texture like fine semolina.
Combine the rice and urad batters in the large bowl. Add 1.5 tsp salt and mix thoroughly with a wet hand or spoon until homogenous. The batter should be thick but pourable — like a loose double cream.
Cover the bowl and leave to ferment in a warm place for 8–12 hours (overnight). The batter should rise and show bubbles when ready.
While the batter ferments, start the sambar. Rinse the toor dal and place in a pressure cooker with 350 ml water and 1/2 tsp turmeric. Cook until very soft — about 3–4 whistles (roughly 12–15 minutes) or 20–25 minutes in a saucepan until mashable.
While the dal cooks, heat 1 tbsp oil in a medium saucepan. Add mustard seeds; when they pop add cumin seeds, asafoetida and curry leaves. Sauté for 20–30 seconds then add sliced onion. Cook for 4–5 minutes until softened.
Add chopped tomato, carrot, potato and aubergine (if using) to the pan with 250 ml water. Simmer, covered, for 10–12 minutes until the vegetables are tender.
Extract tamarind by soaking the tamarind in 100 ml warm water for 10 minutes, squeeze and strain. Add tamarind water and sambar powder to the cooked vegetables. Stir in cooked dal (mash lightly) and add another 150–200 ml water to reach your desired consistency. Simmer for 6–8 minutes.
Season the sambar with salt and jaggery (if using). Taste and balance tamarind, salt and sweetness. Turn off the heat and stir in chopped coriander.
Prepare your idli steamer: bring an inch/2–3 cm of water to a vigorous simmer in the steamer or large saucepan. Grease idli moulds lightly with 1 tsp oil or use a paper liner.
When the batter is well fermented (bubbly and slightly risen), stir gently. Spoon batter into idli moulds about 3/4 full. Place the moulds in the steamer and steam for 12–15 minutes per batch. A toothpick should come out clean.
Remove idli tray, let rest 2 minutes, then unmould using a spoon or knife around the edges. Serve hot idlis immediately with a generous ladle of sambar and a sprinkle of chopped coriander.
Tips
- Fermentation is the make-or-break: keep batter warm (28–32°C). In cold weather put the batter in an airing cupboard or the oven with just the light on.
- If you don’t have a wet grinder, grind the dal in small batches in a high-speed blender — scrape often and keep water minimal to avoid a runny batter.
- Make sambar a little runnier than you think; idlis drink sambar and the result should be saucy, not gloopy.
- Leftover batter keeps in the fridge for 2–3 days; revivify with a little warm water and a quick stir before steaming.
- You can freeze steamed idlis in a single layer on a tray, then bag them. Reheat by steaming for 5–7 minutes from frozen.
Substitutions
idli rice → regular short-grain rice (wash extra), but use a slightly coarser grind and expect marginally softer texture
Stays closeurad dal → for a quick version, use 200 g idli-rice + 100 g white poha (flattened rice) soaked and ground — quicker to ferment but different texture
Noticeably differenttamarind → 2 tbsp tamarind paste or 3 tbsp lemon juice (add later to taste) — paste keeps authentic sourness; lemon is sharper
Stays closesambar powder → use 1 tbsp roasted coriander + 1 tsp chilli powder + 1 tsp cumin as a makeshift mix (flavour will be less complex)
Noticeably different
Nutrition
Per serving · estimated
- 340
- Calories
- 12 g
- Protein
- 55 g
- Carbs
- 8 g
- Fat
- 7 g
- Fibre
- 8 g
- Sugar
- 600 mg
- Sodium
FAQ
My batter didn’t ferment — what went wrong?
Fermentation needs warmth and a little sugar in the rice/dal naturally. If it’s cold, move the bowl to a warmer spot (oven with light on, airing cupboard). Check your ingredients weren’t old — very old rice/urad can be sluggish. Allow more time.
How do I get perfectly soft idlis every time?
Whip the urad dal to a fluffy consistency, grind the rice to a slightly coarse texture, keep the batter thick but pourable, and steam on a simmering (not rolling) boil for 12–15 minutes. Don’t open the steamer early.
Can I make sambar without a pressure cooker?
Yes — simmer toor dal in a saucepan for 20–30 minutes until very soft, skimming foam as you go. It takes longer but works fine.
How long will leftovers keep?
Cooked sambar keeps 2–3 days in the fridge. Steamed idlis keep 1–2 days; reheat by steaming or microwaving with a damp cloth to restore moisture.
Community Photos
No photos yet
Be the first to share your creation!