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A classic South Indian breakfast combo featuring soft, fluffy steamed rice cakes (idli) served with a flavorful, aromatic lentil and vegetable stew (sambar). It's a wholesome and satisfying meal perfect for any time of day.
For 4 servings
Prepare the Idli Batter (Requires 8-12 hours fermentation)
Cook the Dal for Sambar (15 minutes)
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A classic South Indian breakfast combo featuring soft, fluffy steamed rice cakes (idli) served with a flavorful, aromatic lentil and vegetable stew (sambar). It's a wholesome and satisfying meal perfect for any time of day.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 613.22 calories per serving with 28.23g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Prepare the Sambar Base (20 minutes)
Temper the Sambar (2 minutes)
Steam the Idlis (15 minutes)
Assemble and Serve
For a quick, no-fermentation version, make idlis using roasted semolina (rava), yogurt, and a leavening agent like fruit salt (Eno).
Add finely grated carrots, beets, or chopped spinach to the idli batter for added nutrition and color.
Make a lighter, slightly sweeter version of sambar often served in restaurants by using moong dal along with toor dal and adding a bit more jaggery.
Customize your sambar with other vegetables like brinjal (eggplant), white radish (mooli), or yellow cucumber.
The fermentation process in idli batter breaks down complex starches and proteins, making the idlis light, fluffy, and easy on the digestive system. It also promotes the growth of healthy gut bacteria.
This meal provides a complete protein source from the combination of rice and lentils. It offers sustained energy from complex carbohydrates and is naturally low in fat, making it a well-rounded and nutritious option.
Sambar is loaded with various vegetables and lentils, making it an excellent source of dietary fiber, which aids digestion and promotes satiety. It also delivers a wide array of essential vitamins and minerals.
One serving of Idli Sambar (about 4 idlis and a bowl of sambar) contains approximately 420-480 calories, making it a substantial and balanced meal. The exact count can vary based on the amount of oil and vegetables used.
Yes, Idli Sambar is considered a very healthy meal. The idlis are steamed, making them low in fat. The fermentation process makes them easy to digest and good for gut health. The sambar is rich in plant-based protein from lentils and packed with fiber and vitamins from the vegetables.
Flat, hard idlis are usually caused by issues with the batter. Common reasons include: improper fermentation (too little or too much), over-mixing the batter before steaming, incorrect rice-to-dal ratio, or using old baking soda instead of relying on natural fermentation.
Yes, you can use a high-powered blender (like a Vitamix or Blendtec). The key is to grind the dal and rice separately and use cold water to prevent the blender from overheating the batter, which can kill the yeast needed for fermentation.
To enhance your sambar's flavor, use fresh, high-quality sambar powder, add small onions (shallots), use ghee for tempering, and don't skip the asafoetida. Allowing the sambar to simmer on low heat for at least 10-15 minutes helps the flavors meld beautifully.
Once fermented, you can store the idli batter in an airtight container in the refrigerator for up to 3-4 days. The batter will become more sour over time, which some people prefer.