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Idli and Sambar
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Idli and Sambar Recipe By Chef Rakesh Raghunathan

Idli and Sambar Recipe

Rakesh Raghunathan

Rakesh Raghunathan

Idli Sambar is the staple diet of all south Indian households. Chef Rakesh Raghunathan shares the recipe in detail.

Preparation Time

Preparation Time

20-22 Min

Cooking Time

Cooking Time

25-30 Min

Meal Type

Meal Type

breakfast

Difficulty

Difficulty

MEDIUM

Ingredients For Idli and Sambar Recipe

  • For Idli

    • 2 cups boiled rice

    • 1 cup black gram

  • For Sambar

    • 1 tsp coriander seeds

    • 1 tsp Bengal gram

    • 1 tsp fenugreek seeds

    • 1 tsp cumin seeds

    • 1 tsp black peppercorns

    • 10 shallots

    • 1 tomato

    • ghee

    • jaggery

    • 1 cup tamarind water

    • few curry leaves

    • 1 cup freshly grated coconut

    • 5 dry red chillies

How to make Idli and Sambar Recipe?

  1. First, wash both idli rice and urad dal in water.
  2. Then soak rice for 4 hours and urad dal for 1 hour. Grind both using a grinding stone. Mix both batters and allow them to ferment for 7 to 8 hours.
  3. Pour the batter into the idli pan and let it steam for 15 minutes.
  4. Pour the batter into the idli pan and let it steam for 15 minutes.
  5. Heat sesame oil in a pan, add 1 tsp fenugreek seeds, 1 tsp cardamom seeds, 1 tsp cumin seeds, 1/4 tsp black peppercorns, ½ tsp Bengal gram, 5 dry red chilli and curry leaves, dry roast all the ingredients.
  6. Cool the mixture and make a fine powder.
  7. Heat oil in a pan, add 1 tsp fenugreek seeds, 1 cup shallots, curry leaves, 3 or 4 dry red chillies, roast it well, then add chopped tomato, 1 tsp salt and tamarind water, mix it well and let it cook.
  8. Later add 1 cup cooked green gram, a pinch of jaggery and let it boil.
  9. Add the ground masala and let it cook again.
  10. Heat a tsp ghee in a pan, add 1 tsp mustard seeds, curry leaves, 2 dry red chillies.
  11. Sauté until the red chilly turn crisp and add the tempering to the sambar. Sambar is ready to serve.

View Step by Step Recipe

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First, wash both idli rice and urad dal in water.

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Then soak rice for 4 hours and urad dal for 1 hour. Grind both using a grinding stone. Mix both batters and allow them to ferment for 7 to 8 hours.

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Pour the batter into the idli pan and let it steam for 15 minutes.

digitalCover

Pour the batter into the idli pan and let it steam for 15 minutes.

digitalCover

Heat sesame oil in a pan, add 1 tsp fenugreek seeds, 1 tsp cardamom seeds, 1 tsp cumin seeds, 1/4 tsp black peppercorns, ½ tsp Bengal gram, 5 dry red chilli and curry leaves, dry roast all the ingredients.

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Cool the mixture and make a fine powder.

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Heat oil in a pan, add 1 tsp fenugreek seeds, 1 cup shallots, curry leaves, 3 or 4 dry red chillies, roast it well, then add chopped tomato, 1 tsp salt and tamarind water, mix it well and let it cook.

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Later add 1 cup cooked green gram, a pinch of jaggery and let it boil.

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Add the ground masala and let it cook again.

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Heat a tsp ghee in a pan, add 1 tsp mustard seeds, curry leaves, 2 dry red chillies.

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Sauté until the red chilly turn crisp and add the tempering to the sambar. Sambar is ready to serve.

Idli is a wholesome and healthy breakfast that can keep you full for a long time. In South India, Idlis are also fed to the babies as they are easy to eat and easy to digest.

Idli can be had with many side dishes like chutney, sambar and any gravy.

Sambar is a spicy curry that can be eaten with dosa, idli or rice. There are many variations to this dish but the basic ingredients are tamarind juice, lentils and veggies.

Idli Sambar is the most filling, satisfying and comforting food.