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Indian
Soft Idli Sambar Breakfast
50 min total20 prep30 cook4 servings310 cal
VegetarianVeganClassic
Pillowy steamed rice-and-lentil cakes served with a tangy, vegetable-packed lentil sambar. A light yet filling South Indian breakfast that is naturally vegan and gluten-free.
Ingredients
other
- 4 cupidli batter
pantry
- 1 cuptoor dal (split pigeon peas)
- 1 tbsptamarind paste
- 2 tbspsambar powder
- 1 tspmustard seeds
- 2dried red chili
- 2 tbspvegetable oil
- 1.5 tspsalt
produce
- 2 cupmixed vegetables
- 12curry leaves
Steps
- Rinse the toor dal and pressure-cook with water until very soft, then mash lightly.
- Chop the mixed vegetables into bite-size pieces.
- Simmer the vegetables in water with sambar powder and salt until tender.
- Stir the mashed dal and tamarind paste into the vegetables and simmer 10 minutes into a pourable sambar.
- Grease the idli molds and pour batter into each cavity until three-quarters full.
- Steam the idlis in a covered steamer for 10–12 minutes until a toothpick comes out clean.
- Let the idlis rest for 2 minutes, then unmold gently with a spoon.
- Heat the oil in a small pan and add mustard seeds, curry leaves, and dried red chili until they crackle.
- Pour the sizzling tempering over the sambar and stir once.
- Serve the hot idlis with bowls of sambar for dipping.
Tips
- Use a well-fermented batter for the fluffiest, softest idlis.
- Grease the idli molds so the cakes release cleanly after steaming.
- Do not oversteam — 10–12 minutes is enough; a toothpick should come out clean.
- Temper the sambar with mustard seeds and curry leaves at the end for authentic aroma.
