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Soft, fluffy steamed rice cakes submerged in a hot and tangy lentil stew, packed with vegetables and aromatic spices. A classic South Indian comfort food perfect for breakfast or lunch.
Prepare and Ferment Idli Batter (8-12 hours)
Cook the Dal for Sambar (15 minutes)
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Soft, fluffy steamed rice cakes submerged in a hot and tangy lentil stew, packed with vegetables and aromatic spices. A classic South Indian comfort food perfect for breakfast or lunch.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 380.55 calories per serving with 16.4g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Prepare the Sambar Base (15 minutes)
Combine and Temper the Sambar (10 minutes)
Steam the Idlis (15 minutes)
Assemble and Serve
Feel free to add other sambar-friendly vegetables like brinjal (eggplant), bottle gourd, or yellow cucumber along with the other veggies.
Use a mini idli plate to make bite-sized idlis. These are especially popular with children and are great for parties.
For a spicier kick, add 1-2 slit green chilies along with the vegetables or increase the amount of sambar powder.
For extra richness, drizzle a teaspoon of melted ghee over the sambar idli just before serving.
The combination of urad dal in idli and toor dal in sambar provides a high-quality plant-based protein, essential for muscle repair and overall body function.
The fermentation process of the idli batter breaks down complex starches and proteins, making it easier to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Sambar is loaded with various vegetables and lentils, making it a great source of dietary fiber, vitamins, and minerals. Fiber aids digestion and helps maintain stable blood sugar levels.
Made from rice and lentils, Sambar Idli is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Yes, Sambar Idli is a very healthy and balanced meal. The idlis are steamed, making them low in fat. The sambar is packed with protein from lentils and fiber and vitamins from vegetables. The fermentation process also makes it easy to digest and good for gut health.
One serving of Sambar Idli (approximately 3 idlis with a bowl of sambar) contains around 350-450 calories, depending on the amount of oil and specific vegetables used. It's a nutritious and filling meal.
The most common reason for failed fermentation is cold temperature. The batter needs a warm environment (around 80-90°F or 26-32°C). Other factors could be old urad dal, using iodized salt, or over-washing the dal, which removes natural yeasts.
Absolutely. You can cook the toor dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, until the dal is completely soft and mushy. Ensure you add enough water to prevent it from drying out.
It's best to store leftover idlis and sambar in separate airtight containers in the refrigerator. The sambar will last for 2-3 days and the idlis for 1-2 days. Reheat the sambar thoroughly and steam the idlis for a few minutes to soften them before serving.