Ingredients:

For the Idli:

· 1 cup idli rice (or parboiled rice)

· 1/4 cup split urad dal (black gram)

· 1/4 tsp fenugreek seeds (optional)

· Water, as needed

· Salt, to taste

For the Sambar:

· 1/2 cup toor dal (yellow pigeon peas)

· 1 medium carrot, diced

· 1/2 cup pumpkin, diced (optional)

· 1/2 cup brinjal (eggplant), diced

· 1 medium potato, diced

· 1 medium onion, chopped

· 1 medium tomato, chopped

· 1/4 cup tamarind extract (or as per taste)

· 2-3 tbsp sambar powder (adjust to your spice level)

· 1/2 tsp turmeric powder

· Salt, to taste

· 1-2 green chilies, slit (optional)

· Curry leaves, a sprig

· 2 tbsp oil (preferably sesame or coconut oil)

For Tempering (Tadka):

· 1 tsp mustard seeds

· 1/2 tsp cumin seeds

· 1/2 tsp hing (asafoetida)

· 2-3 dried red chilies

· Curry leaves, a few

Instructions:

1. Preparing the Idli Batter:

1. Soaking the Ingredients:

o Wash the idli rice and urad dal (with fenugreek seeds) thoroughly. Soak them in separate bowls for about 4-6 hours or overnight.

2. Grinding the Batter:

o Drain the water from the rice and dal. In a wet grinder or food processor, grind the urad dal to a smooth paste, adding water little by little (about 1/4 to 1/2 cup of water).

o Grind the idli rice coarsely, adding water as needed (about 1/2 to 3/4 cup of water). You want the rice batter to be a bit grainy.

3. Fermentation:

o Mix both batters together in a large bowl, add salt, and cover the bowl with a clean cloth.

o Let the batter ferment in a warm place for 8-12 hours (overnight) or until it has doubled in data-size and has a slightly sour smell.

4. Steaming the Idlis:

o Grease your idli molds with a little oil. Pour the fermented batter into each mold.

o Steam the idlis in a steamer or idli cooker for about 10-12 minutes or until a toothpick inserted comes out clean.

o Let them cool slightly before serving.

2. Preparing the Sambar:

1. Cook the Toor Dal:

o Rinse the toor dal thoroughly and cook it in a pressure cooker with about 2 cups of water for 3-4 whistles or until the dal is soft and cooked well.

o Mash the cooked dal and set it aside.

2. Preparing Vegetables:

o In a large pot, add the carrot, pumpkin, brinjal, potato, onion, and tomato. Add about 2 cups of water and cook them until they are soft. You can also cook the vegetables in the pressure cooker if you like.

3. Add tamarind Extract:

o Add the tamarind extract to the cooked vegetables. You can adjust the amount depending on how tangy you like your sambar.

4. Add Spices:

o To the vegetables, add the turmeric powder, sambar powder, and salt. Mix well and let it simmer for about 10-15 minutes so that the flavors blend.

5. Combine Dal and Vegetables:

o Add the mashed toor dal to the vegetable mixture. Mix everything well, and let it simmer on low heat for another 10 minutes. Adjust the consistency by adding water if needed. The sambar should be slightly thick but pourable.

3. Tempering (Tadka) the Sambar:

1. Prepare the Tadka:

o In a small pan, heat 2 tbsp of oil. Add the mustard seeds and let them splutter.

o Add the cumin seeds, hing (asafoetida), dried red chilies, and curry leaves. Fry for a minute until fragrant.

2. Add to Sambar:

o Pour the prepared tempering into the simmering sambar and stir well.

o Let the sambar boil for a few minutes, then remove it from heat.

4. Serve the sambar Idli:

· Serve the hot, fluffy idlis with hotel-style sambar. You can garnish the sambar with some fresh coriander leaves (optional) for added flavor.

· Optionally, you can also serve it with coconut chutney or tomato chutney for a complete South indian meal.

Tips & Tricks:

1. Fermentation Tips:

o The idli batter should ferment well for the idlis to be soft and fluffy. If the weather is cold, you can place the batter in an oven with the light on or wrap it in a warm towel.

2. Sambar Powder:

o Use homemade sambar powder for the best flavor, but store-bought sambar powder works as well. If you don’t have sambar powder, you can use a combination of coriander powder, red chili powder, and turmeric powder.

3. Sambar Consistency:

o The consistency of the sambar should be thick but not too dry. You can adjust the consistency by adding more water to make it the right texture.

4. Vegetables in Sambar:

o You can mix and match vegetables like drumsticks, tomatoes, radish, and zucchini. The more the variety of vegetables, the better the flavor!

5. For Crisp Idlis:

o If you want your idlis to be slightly crispy, heat a little ghee (clarified butter) in a pan and fry the idlis until they are golden brown on both sides before serving them with sambar.

Storage:

· Idlis: Idlis are best served fresh, but you can store the batter in the fridge for 2-3 days. If you have leftover idlis, you can freeze them and reheat them in the microwave or steam them for a few minutes.

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.