📝 About This Recipe
Experience the quintessential soul food of South India, a beloved street food staple that balances nutrition with explosive flavor. These pillowy-soft, fermented rice cakes serve as the perfect sponge for a complex, protein-rich lentil stew infused with tamarind and a signature spice blend. Whether enjoyed as a brisk morning breakfast or a comforting evening snack, this duo offers a symphony of textures and a warming, aromatic embrace.
🥗 Ingredients
For the Idli Batter
- 2 cups Idli Rice (Parboiled) (short-grain variety)
- 1/2 cup Urad Dal (Whole White Gram) (husked)
- 1/2 teaspoon Fenugreek Seeds (helps in fermentation)
- 1 teaspoon Salt (adjust to taste)
For the Sambhar Base
- 1/2 cup Toor Dal (Pigeon Peas) (washed and drained)
- 1.5 tablespoons Tamarind Paste (dissolved in 1/2 cup warm water)
- 1.5 cups Mixed Vegetables (cubed drumsticks, carrots, and pumpkin)
- 2 tablespoons Sambhar Powder (high-quality Madras style)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Jaggery or Sugar (to balance acidity)
The Tempering (Tadka)
- 2 tablespoons Vegetable Oil (or ghee for extra richness)
- 1 teaspoon Mustard Seeds
- 2-3 pieces Dried Red Chilies (broken)
- 10-12 leaves Curry Leaves (fresh is best)
- 1/4 teaspoon Asafoetida (Hing)
- 8-10 pieces Small Shallots (peeled and left whole)
👨🍳 Instructions
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1
Soak the rice and urad dal (with fenugreek) in separate bowls for at least 6 hours. Drain and grind the dal into a very fluffy, smooth paste using minimal ice-cold water. Grind the rice into a slightly coarse, rava-like consistency.
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2
Mix the rice and dal pastes together with salt. Beat the batter with your hands for 2 minutes to incorporate air. Cover and ferment in a warm, dark place for 8-12 hours until it doubles in volume and smells slightly sour.
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3
For the Sambhar, pressure cook the toor dal with turmeric and 2 cups of water for 4-5 whistles until completely mushy. Whisk the dal until smooth and set aside.
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4
In a large pot, boil the mixed vegetables in 2 cups of water with a pinch of salt until they are fork-tender but not falling apart.
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5
Add the whisked dal, tamarind water, sambhar powder, and jaggery to the boiled vegetables. Simmer on medium heat for 10 minutes, allowing the flavors to meld.
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6
Prepare the tempering: Heat oil in a small pan. Add mustard seeds and let them crackle. Add the dried chilies, curry leaves, hing, and shallots. Sauté until shallots are translucent and golden.
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7
Pour the hot tempering immediately into the simmering sambhar. Cover the pot instantly to trap the aromatic oils and let it rest for 5 minutes.
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8
Prepare the idli steamer by adding water to the base. Grease the idli molds lightly with oil.
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9
Gently fold the fermented idli batter (do not over-mix or you'll lose the air bubbles). Pour ladles of batter into the molds.
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10
Steam the idlis on medium-high heat for 10-12 minutes. A toothpick inserted should come out clean.
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11
Remove the molds from the steamer and let them sit for 2 minutes. Sprinkling a little water on the back of the molds helps in easy removal.
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12
Use a wet spoon to gently scoop out the idlis. Serve hot with a generous bowl of sambhar.
💡 Chef's Tips
For the softest idlis, always use ice-cold water while grinding to prevent the mixer-grinder from heating the batter. Ensure your fermentation spot is truly warm; in cold climates, an oven with the light turned on is a perfect incubator. Don't skip the fenugreek seeds; they are natural fermenting agents and provide a beautiful aroma. If the sambhar is too thick, adjust with hot water to maintain a pourable, street-style consistency. Always add the tempering at the very end to ensure the spices remain vibrant and fragrant.
🍽️ Serving Suggestions
Serve 'Dip Sambhar' style by placing two idlis in a deep bowl and drowning them completely in hot sambhar. Pair with a side of fresh Coconut Chutney and spicy Tomato-Onion Kara Chutney. Add a dollop of fresh desi ghee over the idlis just before eating for a luxurious touch. Serve alongside a hot tumbler of South Indian Filter Coffee for the ultimate breakfast experience. For a crunchy contrast, serve with a few pieces of Medu Vada (savory lentil donuts).