By Sambar Idly is a beloved South Indian dish that combines the softness of steamed rice-lentil cakes (idlies) with the rich, aromatic, and spicy lentil-based vegetable stew called sambar. It’s a wholesome meal commonly served for breakfast, brunch, or even dinner across South India, and it has now gained popularity worldwide due to its taste and nutritional value. Let’s explore how to prepare Sambar Idly step by step.
Ingredients
For Idly:
- 1 cup urad dal (split black gram)
- 2 cups idly rice or parboiled rice
- 1/2 tsp fenugreek seeds
- Salt to taste
- Water as required
- Oil or ghee (for greasing)
For Sambar:
- 1/2 cup toor dal (pigeon peas)
- 1/4 tsp turmeric powder
- Salt to taste
- 1 small carrot (diced)
- 1 drumstick (cut into pieces)
- 1 small brinjal (cubed)
- 1 small tomato (chopped)
- 1 small onion (sliced or pearl onions)
- 2 tbsp sambar powder
- 1 tbsp tamarind pulp
- Water as needed
- Fresh coriander leaves (for garnishing)
For Tempering:
- 2 tsp oil or ghee
- 1/2 tsp mustard seeds
- 1/4 tsp hing (asafoetida)
- 1 tsp cumin seeds
- 2 dried red chilies
- Few curry leaves
Preparation
Step 1: Preparing the Idly Batter
- Wash and soak urad dal and fenugreek seeds in water for 4–5 hours.
- In another bowl, soak the rice for the same duration.
- Grind the urad dal into a smooth, fluffy batter using a wet grinder or mixer. Use little water as needed.
- Grind the rice into a slightly coarse batter.
- Combine both batters in a large bowl, add salt, and mix well.
- Cover and let the batter ferment overnight or 8–10 hours in a warm place.
- Once fermented, gently stir the batter.
Step 2: Making Idlies
- Grease the idly molds with a little oil or ghee.
- Pour the batter into the molds, filling up to 3/4th.
- Steam the idlies in an idly cooker or steamer for 10–12 minutes on medium heat.
- Check by inserting a toothpick—if it comes out clean, idlies are done.
- Remove and keep them warm.
Step 3: Cooking the Sambar
- Wash and pressure cook toor dal with turmeric powder, water, and a few drops of oil for 3–4 whistles. Mash well once cooled.
- In another pot, boil vegetables like carrot, drumstick, brinjal, and onion with a little salt until soft.
- Add chopped tomatoes and cook for another 3–4 minutes.
- Add the mashed dal and required water to adjust consistency.
- Stir in tamarind pulp and sambar powder. Let it simmer for 10 minutes to let flavors blend.
- Prepare the tempering by heating oil or ghee. Add mustard seeds, cumin, red chilies, hing, and curry leaves.
- Pour the tempering into the simmering sambar. Garnish with chopped coriander leaves.
Step 4: Assembling Sambar Idly
- Place 2–3 hot idlies in a shallow bowl or plate.
- Pour a generous amount of hot sambar over the idlies.
- Optionally, garnish with finely chopped onions, a drizzle of ghee, and coriander.
- Serve with coconut chutney for a complete experience.
Tips and Variations
- For extra softness, always ferment the batter in a warm area. During winter, place the batter near the stove or in an oven with the light on.
- Use small pearl onions in sambar for authentic taste.
- You can add other vegetables like pumpkin, radish, or beans to enhance flavor and nutrition.
- Instead of plain idlies, you can use mini idlies and make “Sambar Mini Idlies” by dunking them in sambar and serving them in a bowl.
Health Benefits
Sambar Idly is not only tasty but also healthy. Idlies are steamed, making them low in calories and easy to digest. The lentils in sambar provide protein, while the vegetables add fiber and vitamins. Tamarind adds antioxidants and a tangy flavor that enhances digestion.
Conclusion
Sambar Idly is the perfect comfort food that brings together the essence of South Indian cuisine—mildly spicy, wholesome, and satisfying. Whether you’re serving it for breakfast or a cozy dinner, it always delights the palate. Once you master the basic recipe, you can experiment with flavors, vegetables, and presentation to suit your taste.
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