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Freshly made idli with sambar, steamed idli and spicy lentil sauce
Soft steamed idlis served in a bowl of hot, tangy lentil and vegetable stew.

Idli Sambar

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This is the perfect South Indian breakfast set. Idli has a neutral taste on its own, so it 'asks' for a characterful accompaniment. Sambar is a lentil stew soured with tamarind and full of vegetables, made unique by a special spice mix (sambar masala). When you dunk the idli into the hot sambar, it soaks up the spicy broth – this experience is the art of 'Dipping'.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Idli steamer
  • Pressure cooker or saucepan for the lentils
  • Frying pan for tempering

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten (Semolina)
⚠️ Mustard

Instructions

1 ✓

For the Idli: Mix the semolina, rice flour, yoghurt, and water. Add salt. Let rest for 20 minutes.

Tip: The rice flour softens the semolina dough.
2 ✓

After resting, add a pinch of bicarbonate of soda (if you have it), and steam the idlis in greased moulds for 10-15 minutes.

Tip: See the 'Idli rava' recipe for steaming details.
3 ✓

For the Sambar: Boil the lentils in ample water until soft (almost mushy).

Tip: The disintegrated lentils thicken the sambar.
4 ✓

In another pot, boil any vegetables (e.g., carrot, squash) in water with sambar masala and salt.

Tip: Don't throw away the vegetable cooking water; it's full of flavour.
5 ✓

Stir the cooked lentils into the vegetables. Add the desiccated coconut.

Tip: The sweetness of the coconut balances the heat of the spices.
6 ✓

Tempering (Tadka): Heat oil in a small frying pan, pop the mustard seeds and curry leaves, then pour the hot spicy oil over the finished sambar.

Tip: This step, the 'Tadka', releases the essential oils and gives the sambar its characteristic aroma.

Recipe FAQ

The sambar is runny.
Sambar is basically thinner than a pottage, but if it is too watery, cook a little more lentils into it, or mix a spoonful of rice flour with water and stir in.
I don't have sambar masala.
You can substitute with a mixture of coriander, cumin, turmeric, chilli, and a pinch of fenugreek.

Ingredients

  • 200 g Idli rava (semolina)
  • 100 g Rice flour
  • 150 g Yoghurt
  • 150 ml Water
  • 1 tsp Salt
  • 1 tbsp Mustard seeds
  • 1 bunch Fresh coriander
  • 2 tbsp Sambar masala
  • 100 g Lentils (Toor dal or red lentils)
  • 50 g Desiccated coconut
  • 1 sprig Fresh curry leaves