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Tuesday, May 22, 2012

Idli and Sambhar

Today we had Idli and sambhar for breakfast. My sambhar is a quick one. I've used sambhar powder which we get in market. This makes it more easier to make. I love to temper it with cumin seeds, so have used cumin along with mustard seeds. 

For Idlis
You need
  • Urid dal - 1 cup 
  • Raw rice - 2 cups
  • Cooked rice - a handful
  • Salt to taste
  • Soak Urid dal and raw rice in water separately for atleast 3 hours
  • Grind rice and dal separately. 
  • Add cooked rice to raw rice while grinding. 
  • Mix together the separately ground batters. Add salt to taste. 
  • Keep it overnight to ferment or for atleast 10-12 hrs.
  • Pour the batter in idli pathram and steam for 10-15 minutes.
Note: I use a mixie to grind dal and rice. So the above measures are for a mixie user. :)

You need
  • Toor dal - 1/2 cup
  • Water - 4 cups
  • Tomato - 2 medium sized
  • Onion - 1 diced into medium size
  • Potato - 1 diced
  • Carrot - 1 diced
  • Cucumber - 1 diced
  • Drumstick - 1 cut into small pieces
  • Sambhar powder - 3 tsp (we get nirapara sambhar powder here. I use that)
  • Kashmiri chilli powder - 1 tsp (Optional)
  • Asafoetida (hing) - 1/2 tsp
  • Coriander leaves - 1 bunch (I like lots in sambhar)
  • Tamarind juice - 1 tbsp  (from a gooseberry size tamarind ball) (Optional)
For tempering 
  • Oil as required
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Shallots - 3 sliced
  • Dry red chillies - 2

  • Soak toor dal in water for 1 hour.
  • Put toor dal, diced onion, potato, carrot, tomato and cucumber in pressure cooker with 2 cups of water. Cook for 1 whistle and put the flame on low. Wait for 1 more whistle and switch off the flame. 
  • In a frying pan dry roast the sambhar powder and chilli powder (you can avoid if you don't want it spicy) for a minute. Switch off. 
  • When the pressure is relieved from the cooker, open it and add powders. Mix well
  • Add drumsticks and handbroken coriander leaves.
  • Add the remaining 2 cups of water. 
  • Check for the tanginess. If you want it more tangy add tamarind juice as required. (I usually don't use tamarind)
  • Add asafoetida and mix well. Put on the flame on low and let it simmer for 5-10 minutes.
  • Put a frying pan on flame.
  • Add oil.
  • When oil becomes hot add cumin seeds
  • When cumin seeds starts bursting you get a lovely aroma.
  • Add fenugreek seeds, sliced shallots and dry red chillies. 
  • When they become brown switch off and pour in sambhar which is simmering. 
  • Let is simmer for a minute. Switch off and serve with Idlis/dosas


  1. Super tempting idli and sambhar, perfectly made.

  2. Idlis look very soft, and I love this healthy combo..

  3. now i m hungry. idlis and dosas are the lightest one can have and its easy on my tummy hehe.. seriously i m hungry now and ur idlis look so white so soft mm cud just gobble it just like tht

  4. so soft and white idlis!!!and delicious sambhar.what a meal..loved it:)

  5. yummy idli sambhar.your idlis are looking super soft!

  6. mouth is watering seeing such yummy idlis and sambar..I did not bring the idli cooker and am really craving for the idlis.

  7. lovely combo.....idli luks so soft n yummy

  8. Perfectly made & looks tasty too!!

  9. Soft,fluffy idlis with sambhar,yummy combo!!

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  10. Soft idlis and a delicious combo..

  11. wow your idli looks really soft and sambar is so delicious

  12. idly looks so soft n yummy, i usually add a handful of poha instead cooked rice...additon of cooked rice is also a nice idea..will try it next time!
    sambar sounds so delicious n a perfect match with hot soft idlys...great preparation!
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  13. Yummy , Looks delicious

  14. Very tempting and soft idlis, to pair with sambar

  15. Nice and of my favourite combo..

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  16. My all lime fav b'fast..." perfect looking idilis.


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