Idli with Sambar
Soft, spongy steamed rice cakes made from naturally fermented rice and lentil batter, served with a tangy tamarind lentil stew — the fermentation, not any leavener, is what makes them rise.
Vegan-optional
⚠ Contains: Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups idli rice (or parboiled rice)
- 1 cup urad dal (split black lentils, husked)
- 1/2 tsp fenugreek seeds
- Salt, to taste
- 1 cup toor dal (for sambar)
- 1 small eggplant, 1 drumstick vegetable or carrot, chunked (for sambar)
- 1 onion, 2 tomatoes, chopped (for sambar)
- 2 tbsp tamarind pulp, soaked in water
- 2 tbsp sambar powder
- 1/2 tsp turmeric
- 1 tsp mustard seeds, a few curry leaves, a pinch of asafoetida (for tempering)
- 2 tbsp oil
Steps
- Soak the rice, urad dal, and fenugreek seeds separately in water for at least 6 hours.
- Grind the urad dal with a little water into a light, fluffy batter. Grind the rice separately into a slightly coarse paste.
- Combine both batters with salt, mix well, and let ferment in a warm spot for 8-14 hours, until visibly risen and pleasantly sour-smelling.
- Grease idli molds, pour in the fermented batter, and steam for 10-12 minutes, until a toothpick comes out clean.
- For the sambar, cook the toor dal until soft, then mash lightly.
- In a separate pot, simmer the eggplant, drumstick, onion, and tomatoes with the tamarind pulp, sambar powder, and turmeric until the vegetables are tender.
- Combine the cooked dal with the vegetable mixture and simmer together for 10 minutes.
- In a small pan, heat oil and add mustard seeds, curry leaves, and asafoetida, letting them pop, then pour this tempering over the sambar.
- Serve the steamed idlis hot with the sambar and coconut chutney.