Idli Sambar Recipe (Tiffin Sambar Made in Short Time)

Idli Sambar is a beloved South Indian dish that has captured the hearts of many across the world. This comforting meal features soft, fluffy idlis, which are steamed rice cakes, paired with a flavorful and spicy Sambar, a stew made with lentils and vegetables. Often enjoyed as breakfast or a hearty snack, it is not only nutritious but also incredibly delicious. Idli is believed to have been introduced to South India by the Chola dynasty around the 10th century, although some records suggest it might have been influenced by other cultures. It is said that the dish was first served with rice cakes during the reign of the Vijayanagar Empire in the 14th century. Today, Idli Sambar is a dish enjoyed by people from all walks of life, and its popularity continues to spread across the globe. So, let's dive into the ingredients and preparation methods for making the perfect Idli Sambar.

What is Idli Sambar

Idli Sambar is a traditional South Indian dish that brings together two iconic components, idli and sambar. Idli is a soft, fluffy rice cake made from a fermented batter of rice and urad dal (black gram). On the other hand, sambar is a spicy, tangy stew made from lentils, vegetables, and a special blend of spices. The combination of the mild, soft idlis with the flavorful, tangy sambar creates a perfect balance of taste and texture. Often served together.

To make idli, the rice and urad dal are soaked, ground into a smooth batter, and left to ferment overnight. The batter is then poured into idli molds and steamed for about 10 to 15 minutes until they become soft and fluffy. On the other hand, Sambar is made by cooking lentils, tamarind, and various vegetables like carrots, potatoes, and drumsticks. The sambar is flavored with spices such as mustard seeds, cumin, turmeric, and curry leaves, creating a perfect balance of spicy, tangy, and savory flavors. The dish is often accompanied by chutneys, such as coconut chutney or tomato chutney, to enhance the taste.

Idli Sambar is not only popular for its delicious flavor but also for its versatility and simplicity. It’s a favorite breakfast dish in many South Indian homes but can also be enjoyed as a snack or a light meal throughout the day.

How to Make Idli Sambar

Making Idli Sambar at home is simpler than you might think. This classic South Indian dish combines soft, steamed idlis with a flavorful, tangy, and mildly spiced sambar made with lentils and vegetables. With a little planning and the right ingredients, you can recreate this wholesome and comforting meal in your own kitchen. Let’s get started.

How to Make Idli

Step 1:- Rinse the rice and urad dal (along with fenugreek seeds, if using) in water. Soak them separately in large bowls for about 6-8 hours or overnight. This will help soften the grains and make the grinding process easier.

Step 2:- After soaking, drain the rice and dal. Transfer them into a wet grinder or a high-powered blender. Grind them together by adding small amounts of water at a time, until you have a smooth batter.

Step 3:- The consistency should be like a thick pancake batter—neither too runny nor too stiff. You can also grind the rice and dal separately, then mix them afterward, but grinding together gives a better texture.

Step 4:- Once the batter is smooth, transfer it into a large bowl. Cover it with a lid or cloth, and leave it in a warm place to ferment. This usually takes about 8-12 hours. The batter will rise and become bubbly when properly fermented.

Step 5:- Once the batter is fermented, stir it gently, and add salt to taste. Prepare your idli molds by greasing them lightly with oil or ghee to prevent the batter from sticking.

Step 6:- Pour the batter into the idli molds, filling each mold about 3/4 full. Place the molds in a steamer or idli cooker and steam for about 10-15 minutes on medium heat.

Step 7:- You can check if the idlis are cooked by inserting a toothpick, if it comes out clean, they’re ready.

Once the idlis are done, carefully remove the idli plates from the steamer. Let them cool for a minute before using a spoon or knife to gently lift the idlis out of the molds.

How to Make Sambar

Step 8:- Rinse the toor dal (pigeon peas) thoroughly and add it to a pressure cooker along with 2-3 cups of water and turmeric powder. Close the lid and cook for about 3-4 whistles on medium heat. Once done, allow the pressure to release naturally. You should have a soft and mushy dal.

Step 9:- While the dal is cooking, chop the vegetables (carrots, potatoes, drumsticks, or any other vegetables you like) into small pieces. These will be added to the sambar for texture and flavor.

Step 10:- In a large saucepan or deep pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter, and then add the dried red chilies and curry leaves. Sauté for about 30 seconds until the spices release their fragrance.

Step 11:- Add chopped onions (if using) to the pan and cook them until soft and translucent. Then, add the chopped tomatoes and cook for a few more minutes until they soften and release their juices.

Step 12:- Now, add the chopped vegetables to the pan. Pour in enough water to cover the vegetables, and cook until they become tender. This should take around 10-12 minutes. Stir occasionally and check if the vegetables are cooked through.

Step 13:- Once the vegetables are soft, add the cooked toor dal to the pan along with any water remaining from the cooking. Stir everything together. Add tamarind paste or tamarind pulp (soaked in water) to give the sambar its tangy flavor. Mix well.

Step 14:- Add 1-2 tablespoons of sambar powder to the mixture and stir. You can adjust the amount of sambar powder depending on your spice preference. Add salt to taste, and let the sambar simmer for 10-15 minutes, allowing the flavors to combine and the sambar to thicken slightly.

Step 15:- (Optional): For an extra boost of flavor, you can do another tempering. In a small pan, heat a little oil and add mustard seeds, cumin seeds, curry leaves, and a pinch of hing (asafoetida). Pour this tempering over the simmering sambar for an aromatic finish.

Once the sambar is ready, garnish with fresh coriander leaves. The sambar should have a nice balance of spicy, tangy, and savory flavors.

Assemble Sambar Idli

Step 16:- Take freshly steamed or warm idlis and place them in a deep serving bowl or plate with raised edges. Pour the hot sambar generously over the idlis. Ensure the idlis are fully submerged in the sambar so they soak up the flavors evenly.

Step 17:- (Optional) Add a drizzle of ghee (clarified butter) on top of the soaked idlis for a rich, aromatic touch. Ghee enhances the taste and adds a silky texture to the dish. Sprinkle a handful of freshly chopped coriander leaves over the dish for a burst of freshness and color.

Step 18:- Once the sambar is poured, let the idlis sit for 2-5 minutes. This soaking time allows the idlis to absorb the tangy, spicy, and savory flavors of the sambar completely.

Step 19:- The idlis will soften further and become infused with the flavors, creating a melt-in-your-mouth texture. Serve the sambar-soaked idlis immediately while they are still warm. The dish is most enjoyable when fresh and hot.

If desired, provide extra sambar in a separate bowl for those who love more gravy. Pair it with coconut chutney or a side of crispy medu vada for a complete South Indian meal.

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Expert Tips

Making Idli Sambar might seem a little tricky at first, but with some expert tips, it becomes much easier, and your results will taste amazing. The key to perfect Idli Sambar lies in small details, like making soft, fluffy idlis and preparing a flavorful, balanced sambar. Simple things, such as using good-quality ingredients, fermenting the batter properly, and choosing the right vegetables and spices, can make a big difference. With these helpful tips, you’ll be able to cook this classic dish confidently and enjoy it like a pro.

Perfect Batter Consistency:- The idli batter should not be too thick or too thin. A slightly thick, flowing consistency ensures soft and fluffy idlis. Add water gradually while grinding to achieve the right texture.

Fermentation Matters:- Fermentation is the key to soft idlis. For proper fermentation, keep the batter in a warm place. In cold weather, you can leave the batter near a warm oven or wrap the bowl with a thick cloth to retain heat.

Soak Ingredients Properly:- Always soak rice and urad dal separately for 6-8 hours. This helps achieve a smoother batter and enhances the texture of the idlis.

Steam Correctly:- Make sure the water in the steamer is boiling before placing the idli molds. Steam the idlis on medium heat for 10-15 minutes, and do not overcook them as they might become hard.

Use Fresh Sambar Powder:- For the sambar, use fresh homemade or high-quality store-bought sambar powder. It’s the secret to the authentic flavor. Adjust the quantity to suit your spice preference.

Tamarind for Tanginess:- Always soak tamarind in warm water or use tamarind paste for better flavor. Add it towards the end of cooking to avoid overcooking the tanginess.

Vegetable Variety:- Use a mix of vegetables like carrots, beans, drumsticks, pumpkin, or brinjal for a flavorful sambar. Adding multiple vegetables makes the dish more wholesome and nutritious.

Tempering Adds Flavor:- The final tempering of mustard seeds, curry leaves, and red chilies in oil or ghee is essential for enhancing the aroma of the sambar. Pour it over the sambar just before serving.

Soak Idlis in Hot Sambar:- For sambar idli, always use hot sambar to soak the idlis. This helps them absorb the flavors and ensures a soft, melt-in-your-mouth texture.

Serve Fresh:- Idli sambar is best enjoyed fresh. If you have leftovers, reheat the sambar gently and steam the idlis again to revive their softness before serving.

These tips will help you make a delicious and satisfying Idli Sambar that everyone will love.

Recipe Card

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Idli Sambar Recipe (Tiffin Sambar Made in Short Time)

Prep Time: 20 minutes Cook Time: 40 minutes
(15 minutes for steaming idlis + 25 minutes for making sambar)
Total Time: 60 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 5

Ingredients

For the Idlis:

Rice: 2 cups
Urad Dal (Black Gram): 1/2 cup
Water: For soaking and grinding
Salt: To taste
Oil: For greasing idli molds

For the Sambar:

Toor Dal (Pigeon Peas): 1 cup
Tamarind Paste: 2 tablespoons
Mixed Vegetables (Carrots, Beans, Drumsticks, etc.): 3-4 cups
Onion (Chopped, Optional): 1 medium
Tomatoes (Chopped): 3 large
Sambar Powder: 3-4 tablespoons
Turmeric Powder: 1/2 teaspoon
Mustard Seeds: 1 teaspoon
Dried Red Chilies: 3-4
Curry Leaves: A handful
Oil: 2 tablespoons
Salt: To taste
Fresh Coriander Leaves: For garnish

Step-by-Step Instructions:

1. Prepare the Idlis:

Rinse the rice and urad dal separately. Soak them in water for 6-8 hours or overnight. Drain and grind them together with a little water to make a smooth, thick batter.
Leave the batter in a warm place for 8-12 hours to ferment. Once fermented, add salt and stir gently.
Grease idli molds with oil and pour the batter into them. Steam for 10-15 minutes until the idlis are fluffy and cooked. Let them cool slightly, then remove them from the molds.

2. Make the Sambar:

Wash and cook the toor dal in a pressure cooker with 2-3 cups of water and turmeric for 3-4 whistles. Mash the dal once cooked.
Chop your vegetables and cook them in a pot with water until tender. Add tamarind paste, sambar powder, and salt to the vegetables.
Mix the cooked dal with the vegetables and simmer for 10 minutes, allowing the flavors to blend.
Heat oil in a pan, add mustard seeds, curry leaves, and dried red chilies. Let them splutter and pour this tempering over the sambar. Garnish with fresh coriander leaves.

3. Assemble Sambar Idli:

Place warm idlis in a deep serving bowl or plate. Pour hot sambar generously over the idlis, ensuring they are completely soaked.
(Optional) Garnish with a drizzle of ghee, chopped coriander leaves, or a sprinkle of fresh coconut for added flavor.
Allow the idlis to absorb the sambar for a few minutes. This makes them soft and flavorful.

4. Serving:

Serve the sambar-soaked idlis hot with extra sambar on the side. You can also pair it with coconut chutney for a complete meal. Sambar Idli is best enjoyed fresh, as the idlis absorb all the delicious flavors of the sambar.

Enjoy your hearty, comforting Sambar Idli.

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Nutritional Value

Idlis soaked in sambar is a wholesome, nutritious South Indian dish combining protein-rich lentils, fiber-packed vegetables, and energy-boosting rice cakes. Here's the detailed nutritional breakdown per serving (2 medium idlis with 1 cup sambar):

Nutrient	Amount per Serving	% Daily Value (based on a 2,000-calorie diet)	Health Benefits
Calories	230 kcal	12%	A light yet filling meal that provides sustained energy without being heavy.
Protein	9 g	18%	Combines plant-based proteins from lentils and urad dal, supporting muscle repair and overall body functions.
Carbohydrates	42 g	14%	Provides complex carbs for slow-release energy throughout the day.
- Dietary Fiber	5 g	20%	Aids digestion, prevents constipation, and promotes gut health.
- Sugars	3 g	-	Natural sweetness from sambar vegetables enhances flavor without added sugar.
Total Fat	5 g	8%	Healthy fats aid in nutrient absorption while keeping the dish light.
- Saturated Fat	1.5 g	8%	Comes from ghee (if used) and should be consumed in moderation for heart health.
Cholesterol	5 mg	2%	From ghee or tempering; remains within healthy levels.
Sodium	500 mg	21%	Flavor-enhancing yet moderate, balancing the dish's overall seasoning.
Potassium	400 mg	9%	Helps maintain electrolyte balance, supports muscle function, and reduces cramps.
Calcium	50 mg	5%	Strengthens bones and teeth, with contributions from lentils and curry leaves.
Iron	2.5 mg	14%	Prevents anemia, improves energy levels, and supports red blood cell production.
Vitamin A	400 IU	8%	Promotes good vision, healthy skin, and immune support from sambar vegetables like carrots and tomatoes.
Vitamin C	10 mg	12%	Boosts immunity and aids in skin and tissue repair, especially from tamarind and fresh coriander.
Magnesium	20 mg	5%	Supports nerve function, muscle relaxation, and energy production.
Phosphorus	80 mg	8%	Essential for bone health and energy metabolism, especially from lentils.
Zinc	0.5 mg	5%	Enhances immunity and supports metabolic functions.
Vitamin B6	0.05 mg	3%	Contributes to brain health and neurotransmitter production.
Folate (B9)	12 mcg	3%	Helps in cell function and supports overall health.
Vitamin E	0.5 mg	3%	Acts as an antioxidant, protecting cells from damage caused by free radicals.
Copper	0.1 mg	5%	Helps in energy production and enhances iron absorption.
Selenium	3 mcg	5%	Supports thyroid function and reduces oxidative stress.
Manganese	0.4 mg	18%	Assists in carbohydrate metabolism and supports bone health.

For added nutrition, pair Idlis soaked in Sambar with a side of coconut chutney or enjoy as is for a comforting and satisfying meal!

How to Store and Reheat Soaked Idlis

Soaked idlis in sambar are best enjoyed fresh, but if you have leftovers, here’s how you can store and reheat them while keeping their flavors intact.

Storing Soaked Idlis:

Refrigerate:- Transfer the soaked idlis with the sambar into an airtight container. Ensure the idlis are fully submerged in the sambar to prevent them from drying out. Store in the refrigerator for up to 1 day for the best taste and texture.

Avoid Freezing:- Soaked idlis are not ideal for freezing as they can become too soft and mushy when thawed. It’s better to store the idlis and sambar separately if freezing is necessary.

Reheating Soaked Idlis:

On the Stove:- Transfer the soaked idlis and sambar to a saucepan or a deep pan. Add a splash of water if the sambar has thickened too much. Heat on low flame, stirring gently to avoid breaking the idlis. Heat until the sambar is warm and the idlis are heated through.

In the Microwave:- Place the soaked idlis with sambar in a microwave-safe bowl. Cover it loosely to avoid splattering. Microwave on medium power for 1-2 minutes, pausing halfway to stir gently and ensure even heating.

Tips for Best Results:

Add Fresh Garnish:- After reheating, sprinkle freshly chopped coriander leaves or add a drizzle of ghee to enhance the flavor.
Avoid Overheating:- Too much heat can make the idlis overly soft and soggy, so reheat gently.
Serve Freshly Heated:- Reheated soaked idlis should be served immediately for the best taste and texture.

By following these steps, you can enjoy the comfort of soaked sambar idlis even after storing them.

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Conclusion

Idli Sambar is more than just a dish, it's a beautiful blend of flavors, textures, and wholesome nutrition that has won hearts across the world. It’s a dish that’s light on the stomach, easy to digest, and packed with nutrients, making it an excellent choice for breakfast, lunch, or dinner.

In this post, we’ve taken you through every step of preparing Idli Sambar at home. From soaking and grinding the idli batter to making the rich and comforting sambar, we’ve shared tips, tricks, and even variations to help you perfect this classic dish. What makes this dish truly special is its simplicity and versatility. You can customize it by adding your favorite vegetables to the sambar or pairing it with a dollop of ghee, coconut chutney, or tangy tomato chutney for an extra burst of flavor.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Idlis Sambar turned out.

FAQs

What is Idli Sambar?
Idli Sambar is a traditional South Indian dish made with steamed rice cakes (idlis) and a lentil-based vegetable stew (sambar). It’s light, healthy, and full of flavors.

Can I use store-bought idli batter?
Yes, you can use store-bought idli batter if you don’t have time to prepare it at home. Just make sure it’s fresh and fermented properly for soft idlis.

How long should I ferment the idli batter?
The batter should be fermented for 8-12 hours, depending on the room temperature. In warm weather, it ferments faster, while in cooler climates, it may take longer.

What vegetables can I add to the sambar?
You can add carrots, beans, drumsticks, brinjal (eggplant), pumpkin, radish, or any vegetables you like. A mix of vegetables enhances the flavor of sambar.

Can I make idlis without an idli steamer?
If you don’t have an idli steamer, you can use small bowls or a cake pan in a regular steamer or pressure cooker without the whistle.

Can I prepare sambar in advance?
Yes, sambar can be made in advance and stored in the refrigerator for 2-3 days. Reheat it before serving with idlis.

What is the best way to reheat idlis?
Steam the idlis for 5-7 minutes in a steamer or sprinkle water and microwave them for 1-2 minutes to make them soft again.

Is Idli Sambar good for weight loss?
Yes, it is a low-calorie and nutritious meal. Steamed idlis and fiber-rich sambar make it a great option for weight management.

How can I make my idlis softer?
Use good-quality urad dal, don’t over-soak rice, and ensure proper fermentation of the batter. Steaming the idlis on medium heat also helps them stay soft.

What can I serve with Idli Sambar?
Idli Sambar tastes delicious with coconut chutney, tomato chutney, or even a drizzle of ghee on top of the idlis.

Idli Sambar Recipe (Tiffin Sambar Made in Short Time)

What is Idli Sambar