Name: Idli with Sambar
Prep time: 30 min
Cook time: 20 min
Total time: 870 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups idli rice (soaked 6 hours); ½ cup urad dal (soaked 6 hours); ¼ tsp fenugreek seeds; 1 tsp salt; Oil (for greasing molds); ½ cup toor dal; 2 cups mixed vegetables (drumstick, carrot, pumpkin); 1 small onion (quartered); 1 medium tomato (quartered); 2 tbsp sambar powder; 1 tsp tamarind paste; 1 tsp salt; 1 tbsp oil; 1 tsp mustard seeds; 10 curry leaves; 2 dried red chilies; Coconut chutney; Tomato chutney (optional); Ghee

Spoon Simple

Idli with Sambar

Fluffy steamed rice-lentil cakes paired with tangy vegetable sambar. The wholesome South Indian breakfast that fuels millions every morning.

Prep 30 min

Cook 20 min

Total 14h 30m

Serves 6

Breakfast·Indian·Medium

Ingredients

Step 1 — Idli batter

2 cups idli rice (soaked 6 hours)
½ cup urad dal (soaked 6 hours)
¼ tsp fenugreek seeds
1 tsp salt
Oil (for greasing molds)

Step 2 — Sambar

½ cup toor dal
2 cups mixed vegetables (drumstick, carrot, pumpkin)
1 small onion (quartered)
1 medium tomato (quartered)
2 tbsp sambar powder
1 tsp tamarind paste
1 tsp salt
1 tbsp oil
1 tsp mustard seeds
10 curry leaves
2 dried red chilies

Step 3 — Serve

Coconut chutney
Tomato chutney (optional)
Ghee

Instructions

1
Ferment and steam idli
Grind soaked rice and dal to thick smooth batters. Mix with salt and ferment 8–12 hours. Grease idli molds, fill with batter, and steam 10–12 minutes until fluffy. Let rest 2 minutes before unmolding.
2
Make sambar
Pressure cook dal with vegetables, onion, tomato, and salt until soft. Mash lightly. Stir in sambar powder and tamarind; simmer 10 minutes. Temper mustard seeds, curry leaves, and dried chilies in oil and pour over sambar.
3
Serve
Serve hot idlis with sambar, coconut chutney, and a drizzle of ghee.

Nutrition per serving: 280 cal · 10g protein · 48g carbs · 6g fat · 6g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.