Idli Sambar
Idli and sambar come from South Indian cooking, where the technique of grinding rice and lentils, letting the batter ferment naturally, and steaming it without a trace of oil developed long before modern stoves existed. Older records from Karnataka and Tamil Nadu describe early versions of these steamed cakes served in temples and noble households, and the Udupi eateries are credited with spreading the idli-sambar pairing far beyond the region, into Indian restaurants across the country. The combination is today the everyday breakfast for millions of households across the south, as well as a common tiffin carried to the office or school, valued for being easy to digest, low in fat, and full of flavor thanks to the spiced sambar. Fermenting the batter remains an essential step, both for the fluffy texture of the idlis and for the small nutritional benefits it brings, a piece of science that South Indian cooks understood long before biochemistry explained it.
Fermented rice and lentil batter
Rice and split black lentils, ground and left to ferment overnight, produce a fluffy batter that steams into soft cakes in round idli molds.
Tangy lentil and vegetable sambar
Sambar is a thick stew of yellow lentils, flavored with tamarind, roasted spices, and vegetables such as carrot or pumpkin.
Mustard seed and curry leaf tempering
The sambar is finished with a sizzling tempering of oil, mustard seeds, curry leaves, and dried red chili.
Classic South Indian breakfast
It is the everyday breakfast of South India, served hot alongside coconut chutney and the spiced sambar.
Ingredients 4 servings
- 2 cups idli rice, soaked
- 1/2 cup split black lentils (urad dal), soaked
- 1 cup split yellow lentils (toor dal), for the sambar
- 1 piece tamarind, soaked in warm water
- 2 tbsp sambar powder
- 200g mixed vegetables (carrot, pumpkin, onion)
- 1 tsp mustard seeds
- A sprig of curry leaves
- Oil and salt, to taste
How to make it
- 1Soak the rice and black lentils separately for a few hours, then grind them fine and combine into a batter, letting it ferment overnight until risen and bubbly.
- 2Pour the batter into round idli molds and steam for about ten minutes, until springy and fluffy to the touch.
- 3Separately, boil the yellow lentils until fully soft, then mash them lightly with a whisk.
- 4Add the tamarind water, sambar powder, and chopped vegetables, letting everything simmer until the vegetables soften and the flavors come together.
- 5Prepare a quick tempering by frying the mustard seeds and curry leaves in hot oil until they sizzle loudly.
- 6Pour the tempering over the sambar and let it simmer for a few more minutes so the flavors meld.
- 7Serve the warm idlis alongside hot sambar and a coconut chutney.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
