Idly Sambar Recipe

Soak grains

Rinse the rice until water runs clear. Rinse urad dal and fenugreek separately. In two bowls, soak the rice in 2 cups of water and urad dal + fenugreek in 1 cup of water for 4–6 hours (or overnight).

Grind batter

Drain soaking water. Grind urad dal and fenugreek with about 1/4–1/2 cup fresh water to a smooth, light, fluffy paste (use higher speed and scrape sides). Transfer to a large bowl. Grind rice with about 1/2–3/4 cup water to a slightly coarse, smooth batter (not paper-smooth). Combine rice and urad batter, mix thoroughly by hand or spatula, achieving a homogenous batter of dropping consistency. Add 1 tsp salt and mix.

Ferment batter

Cover the bowl and keep in a warm place (around 27–32°C / 80–90°F) for 8–12 hours or until the batter doubles in volume and is aerated. In cool climates, fermentation may take longer; place in an oven with the light on or use a warm spot.

Prepare idli plates and steam

Once fermented, stir the batter gently to combine. Grease idli molds with 1 tsp oil. Pour batter into molds about 3/4 full. Heat a steamer or large pot with 1–2 cups water to boiling and place idli stand inside. Steam covered on medium-high heat for 10–12 minutes. Test with a toothpick: it should come out clean. Remove idli stand and let rest 2 minutes, then unmold carefully.

Cook toor dal

Rinse toor dal until water is clear. In a pressure cooker or pot, combine toor dal, 2 cups water, and 1/2 tsp turmeric. Cook until the dal is soft and breaking down (about 3–4 whistles in a pressure cooker or 20–25 minutes simmering). Mash lightly with a whisk or spoon to a smooth consistency; set aside.

Prepare tamarind

If using tamarind pulp, soak a golf-ball-sized tamarind in 1/2 cup warm water for 10 minutes and extract pulp; or simply measure 2 tbsp tamarind concentrate and dilute with 2–3 tbsp water. Keep ready.

Cook vegetables

In a saucepan, add the chopped mixed vegetables and 1/2 cup water; simmer until vegetables are tender but not mushy (8–10 minutes). Add chopped onion and tomato and cook 3–4 minutes until softened.

Combine and simmer

Add cooked dal to the vegetables along with sambar powder, tamarind pulp/concentrate, 1 tsp salt, and jaggery. Add extra water as needed to reach desired sambar consistency (about 1 to 1.5 cups). Bring to a gentle boil and simmer 5–7 minutes to marry flavors. Adjust salt, tamarind, or jaggery to balance sourness and sweetness.

In a small pan, heat 2 tbsp oil or ghee over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add 1/2 tsp cumin (if using), 2 dry red chilies broken, 0.25 tsp asafoetida, and curry leaves. Fry for 20–30 seconds until aromatic but not burnt. Immediately pour the hot tadka into the simmering sambar and stir. Garnish with chopped cilantro.

Place 2–3 idlis on a plate, pour 1/2 cup hot sambar over them or serve sambar on the side for dipping. Serve immediately with coconut chutney. Leftover sambar can be reheated; idlis are best fresh but can be reheated by steaming for 5 minutes.