Recipe for Idli Sambar | Sambar for Tiffin | Hotel-style Idli Sambar Recipe

Idli sambar is a traditional South Indian dish that is commonly eaten as breakfast or brunch. It is a combination of two dishes - idli, a soft and fluffy rice cake, and sambar, a spicy lentil-based soup. Idli sambar is a popular dish in Indian restaurants and homes alike and can be enjoyed any time of the day.

Idli is a simple dish made from a batter of rice and urad dal, which is fermented overnight. The batter is poured into special moulds and steamed to create soft, fluffy idlis. Sambar is a spicy soup made from lentils, vegetables and spices, and is typically served with rice or other Indian bread.

Ingredients:

For Idli:

• 1 cup urad dal
• 3 cups idli rice
• 1 teaspoon fenugreek seeds
• Salt to taste
• Water as required

For Sambar:

• 1 cup toor dal
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 carrot, chopped
• 1 drumstick, chopped
• 1 tablespoon sambar powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon asafoetida
• 1 tablespoon oil
• Salt to taste
• Water as required

For Tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chillies
• A few curry leaves

Instructions:

1. Making Idli Batter:

• Wash the urad dal and idli rice thoroughly.
• Soak the urad dal and fenugreek seeds in water for 4-5 hours.
• Soak the idli rice in water for 4-5 hours.
• Drain the water from the urad dal and grind it to a smooth paste in a wet grinder. Add water as required.
• Similarly, grind the idli rice to a smooth paste. Add water as required.
• Mix the urad dal and idli rice batter in a large bowl.
• Add salt to taste and mix well.
• Allow the batter to ferment overnight or for 8-10 hours in a warm place.

2. Making Sambar:

• Wash the toor dal and add it to a pressure cooker.
• Add chopped onion, tomato, carrot, drumstick, sambar powder, turmeric powder, asafoetida, oil, and salt to taste.
• Add enough water to cover the ingredients.
• Pressure cook for 4-5 whistles on medium heat or until the dal is cooked and the vegetables are soft.
• Once the pressure is released, mash the dal and vegetables with a ladle.
• Add water to adjust the consistency of the sambar.
• Boil the sambar for a few minutes and turn off the heat.

3. Tempering:

• Heat oil in a small pan.
• Add mustard seeds, cumin seeds, dried red chillies, and curry leaves.
• Let them splutter and turn off the heat.

4. Making Idlis:

• Grease the idli moulds with oil.
• Pour the idli batter into the moulds.
• Steam the idlis in an idli steamer for 10-12 minutes or until they are cooked.
• Once the idlis are cooked, remove them from the moulds using a spoon.

5. Serving:

• Serve the hot idlis with hot sambar and tempering on top.
• You can also serve coconut chutney, tomato chutney or mint chutney on the side.

Tips and Tricks:

• Use a wet grinder to grind the urad dal and idli rice. This will give you a smoother batter and softer idlis.
• The key to a good sambar is the masala. Use fresh and good quality good-quality quality good-quality sambar powder for the best taste.
• To get the hotel-style sambar taste, add a little jaggery or sugar while boiling the sambar.
• The consistency of the