Idli With Sambhar Recipe

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

Nutritional info

  • 2.5 gm
  • 2.9 gm
    Total Fat
  • 29.0 gm
  • 3.0 mg
    Vitamin C
  • 16.0 mcg
    Vitamin A
  • 18.4 mg
  • 0.6 mg
  • 171.5 kcal
2.0 Tbsp(26.0 gm) Rice
2.0 Tsp(8.0 gm) Urad Dal
0.17 Tsp(0.76 gm) Salt
0.67 Tsp(2.0 ml) Oil
13.0 Ml(13.0 ml) Water
0.05 Diced Cup(6.0 gm) Capsicum
0.05 Chopped Cup(8.0 gm) Tomato
0.05 Diced Cup(5.0 gm) Brinjal
0.05 Cup(11.0 gm) Tur Dal
0.43 Tbsp(6.0 gm) Tamarind
0.43 Grated Tsp(0.89 gm) Fresh Coconut
3.0 Number(0.28 gm) Kadi Patta
1.0 Number(11.0 gm) Drumstick
0.21 Number(0.16 gm) Red Chilly
0.21 Chopped Tsp(0.19 gm) Coriander Leaves
0.21 Tsp(0.37 gm) Sambhar Powder
0.05 Tsp(0.19 gm) Rai
0.05 Tsp(0.12 gm) Haldi
0.03 Tsp(0.09 gm) Hing
0.05 Tsp(0.22 gm) Salt
0.21 Tsp(0.7 ml) Oil
53.0 Ml(53.0 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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