Idli With Sambhar Recipe

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

Nutritional info

  • 13.1 mcg
    Vitamin A
  • 37.7 gm
    Carbohydrate
  • 4.3 gm
    Total Fat
  • 0.5 mg
    Iron
  • 2.5 mg
    Vitamin C
  • 222.7 kcal
    Energy
  • 2.7 gm
    Protein
  • 15.8 mg
    Calcium
  • Ingredients
  • Step-by-Step

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3.0 Tbsp(38.0 gm) Rice

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3.0 Tsp(11.0 gm) Urad Dal

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0.98 Tsp(3.0 ml) Oil

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20.0 Ml(20.0 ml) Water

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0.02 Cup(4.0 gm) Tur Dal

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1.0 Number(7.0 gm) Drumstick

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0.04 Diced Cup(4.0 gm) Brinjal

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0.04 Diced Cup(5.0 gm) Capsicum

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0.04 Chopped Cup(6.0 gm) Tomato

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0.29 Tbsp(4.0 gm) Tamarind

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0.14 Tsp(0.25 gm) Sambhar Powder

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0.29 Grated Tsp(0.6 gm) Fresh Coconut

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0.14 Chopped Tsp(0.13 gm) Coriander Leaves

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2.0 Number(0.19 gm) Kadi Patta

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0.14 Number(0.11 gm) Red Chilly

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0.02 Tsp(0.06 gm) Hing

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0.04 Tsp(0.15 gm) Rai

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0.04 Tsp(0.1 gm) Haldi

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0.04 Tsp(0.18 gm) Salt

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0.29 Tsp(0.96 ml) Oil

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0.14 Cup(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.

  • 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, 1/4 tsp salt, 1 cup water, mix, and cook well.

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

  • To temper sambhar, heat 1 tsp oil.

  • Add 1/4 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 black sesame seeds and mix well.

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