Idli With Sambhar Recipe

Idlis, served with piping hot sambar, makes a complete breakfast or an evening snack option.

Nutritional info

ingredients
3 Tbsp(38.0 gm) Rice
ingredients
3 Tsp(11.0 gm) Urad Dal
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1 Tsp(3.0 ml) Oil
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As Required(20.0 ml) Water
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1/8 Cup(4.0 gm) Tur Dal
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7 No.(7.0 gm) Drumstick
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1/4 Cup(4.0 gm) Brinjal(Diced)
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1/4 Cup(5.0 gm) Capsicum(Diced)
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3 Tbsp(6.0 gm) Tomato(Chopped)
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1 Tbsp(4.0 gm) Tamarind Pulp
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1 Tsp(0.25 gm) Sambhar Powder
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2 Tsp(0.6 gm) Fresh Coconut(Grated)
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1 Tsp(0.13 gm) Coriander Leaves(Chopped)
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12 No.(0.19 gm) Kadi Patta
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1 No.(0.11 gm) Red Chilly
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1/4 Tsp(0.06 gm) Hing
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1/4 Tsp(0.15 gm) Rai
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1/4 Tsp(0.1 gm) Haldi
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1/4 Tsp(0.18 gm) Salt
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1 Tsp(0.96 ml) Oil
ingredients
As Required(35.0 ml) Water
  • To make idlis, first, prepare a greased idli tray with 1 tsp oil.

  • Pour batter into the tray carefully into each mold.

  • Put the loaded tray into the idli stand.

  • Cover and steam cook the idlis.

  • Remove and let hot steam escape.

  • You may mix white sesame seeds in the batter for a nutritional twist.

  • To prepare sambhar, in a saucepan, add 1 tbsp tamarind pulp, 7 drumsticks, 1/4 cup each of diced capsicum, brinjal, and 3 tbsp chopped tomato.

  • Add 1 tsp sambhar powder, 1/4th tsp salt, 1 cup water, mix, and cook well.

  • Add 1/4th tsp haldi,1 cup cooked tur dal and mix well.

  • To temper sambhar, heat 1 tsp oil.

  • Add 1/4th tsp each of rai, hing, red chilly and 12 leaves of kadi patta.

  • Saute well, add tempering in the sambhar.

  • Garnish with 1 tsp chopped coriander leaves and 2 tsp grated fresh coconut.

  • Add mixed white and black sesame seeds and mix well.