Watch: How To Make Restaurant-Style Sambar Idli In 15 Minutes

If ever there was a contest over South India’s most popular breakfast, the classic idli-sambar combination is likely to win by a large margin. Traditionally, this dish can be eaten for breakfast, but gourmets will say it tastes great at any time of the day. With simple, uncomplicated flavours, idli and sambar come together for a satisfying and filling dish. But if you are wondering how to get the perfect idli and sambar plate, we have a recipe for you.

Recipe shared by food vlogger Parul, on the YouTube channel ‘Cook with Parul’, for restaurant style sambar idli. The dish is simple, easy to make and can be whipped up in just 15 minutes.

Also read: Batata Vada Idli: How to make this street favorite Idli at home

How to create Sambar Idli in 15 minutes:

Ingredients for Idli:

1. Semolina – 1 cup
2. Curd – 1 cup
3. Salt
4. Oil- 2 teaspoons
5. Eno Fruit Salt – 1 pack or Baking Soda – teaspoon

Method:

1. Remove the starch from the bowl and add salt.
2. Take the same amount of curd and add it to the semolina. Make sure that the ratio of semolina and curd is 1:1
3. Add two teaspoons of oil to the dough to make the idli soft
4. Mix the ingredients together and let them rest
5. Once the dough has rested, add water as required to create a paste similar to that of a regular idli dough mix.
6. Add Eno fruit salt or baking soda to the dough and add water to activate it.
7. Now, pour the dough into the greased idli mold.
8. Bring the water to a boil in the steamer and place the molds in the preheated steamer.
9. Allow it to steam for 14-15 minutes.
10. To check if idli rava is ready, poke a toothpick into the idli. If it’s clean, it’s ready
11. Remove it from the steamer and let it cool. Demolish it after a few minutes.

Ingredients for Sambar:

1. Oil – 1 tablespoon
2. Mustard seeds – 1 teaspoon
3. Fennel seeds – teaspoon
4. Hinge – 2 pinch
5. Fenugreek seeds -¼ teaspoon
6. curry leaves
7. Onion – 1 large bulb
8. Green chili – 4
9. Tomatoes – 2 large
10. Vegetables (of your choice) – cup each
11. Turmeric powder – teaspoon
12. Chili powder – 1 teaspoon
13. Sambar powder – 2 tablespoons
14. Toor dal – cup
15. Water (3 cups
16. Tamarind juice -¼ cup
17. Chopped coriander
18. Dried chili -2

Method:

1. Put the oil in the pot and let it heat up.
2. Next, add the mustard seeds. When they pop out, add cumin seeds
3. Next, add hing, fenugreek seeds and fenugreek leaves and cook for a while over low heat.
4. Add onion and saute until translucent
5. Next, add the sliced ​​green peppers in the middle.
6. Add chopped tomatoes and salt. Stir-fry over low flame
7. Once the tomatoes are soft, add the vegetables of your choice. You can add pumpkins, carrots, beans, and bottle gourds, to the number of cups.
8. Mix them together and add a minced onion to the mix.
9. When vegetables are partially cooked, add paprika, turmeric and sambar powder. Mix well and let cook.
10. Add toor dal. Make sure the toor dal has been soaked in water for 15 minutes.
11. Next, you put 3 cups of water into the pot and mix well.
12. Add tamarind water and mix well. You can also substitute lime juice or aamchor powder if tamarind juice is not available..
13. Cover and cook until 4 whistles over medium heat.
14. Turn off the gas and let it cool
15. Use a spoon to mash the vegetables.
16. Garnish with chopped coriander
17. Heat oil in a frying pan, add dried chili, curry leaves and add sambar.

You can dip individual pieces of idli in the sambar or soak the whole thing, depending on how you like it.

Watch the step-by-step video here:

Also read: Indian Cooking Tips: How to Make Sambar Rice – A Comforting One Pot Delicious From Tamil Nadu

Let us know what you think of the recipe in the comments section below.