ഇഡലി സാംബാർ

idli sambar

Idli sambar is a popular South Indian dish, particularly in Kerala and Tamil Nadu. Soft fluffy idlis are served with savoury, spicy, and lightly sour sambar, a vegetable stew made with lentils and different vegetables, for a hearty, fulfilling, warming, and healthful dinner. It’s a winning combo that was intended to be together. The sambar can be prepared in a variety of ways in South Indian cuisine.

Preparation time

30 min

Cooking time

30 min




  • 3 cup urad dal
  • 6 cup idli rava / rice rava / cream of rice
  • 3 tsp salt
  • oil to grease
  • firstly, in a large bowl soak 1 cup urad dal for 4 hours.
  • drain off the water and transfer to blender or grinder.
  • blend to smooth and fluffy batter adding water as required.
  • transfer the batter to a large bowl. keep aside
  • now in another bowl take 2 cup idli rava. if you have used a grinder to blend urad dal, then add 3 cups of idli rava as urad dal batter will be very soft.
  • rinse the idli rava with enough water and drain off the water. if you do not have idli rava then check out idli with raw rice recipe.
  • repeat this for 2 or 3 times or till water runs clean.
  • squeeze off water from idli rava and add to urad dal batter.
  • mix well making sure rava and urad dal are combined well
  • now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
  • after 8 hours, batter doubles indicating well fermented with air pockets present.
  • add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
  • now grease the idli plate with oil
  • scoop the batter into idli plate greased with oil.
  • place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
  • finally, soft idli recipe is ready to serve along with sambar.



  • irstly, make sure to blend urad dal into very soft and fluffy batter.
  • also, for white idli make sure to rinse idli rava well.
  • additionally, a fermenting batter is very important for soft and fluffy idli.
  • furthermore, to make extra soft idli, add 1 cup washed poha / avalakki while blending urad dal.
  • finally, soft idli batter can be refrigerated for 2-3 days and steam soft idli when required.


for pressure cooking:

  • 1.5 cup toor dal
  • 1.5 tsp turmeric powder
  • 6 cups water



  • 30 drumstick pieces
  • 0.75 onion (cubed)
  • 1.5 to mato (roughly chopped)
  • 21 pieces brinjal / eggplant
  • 1.5 carrot (chopped)
  • 1.5 potato (chopped)


other ingredients:

  • 1.5 lemon sized tamarind
  • 3 tsp jaggery or sugar
  • 6 green chilli (slit)
  • salt to taste
  • 1.5 tsp turmeric powder
  • 6 tsp sambar powder


tempering ingredients:

  • 3 tbsp coconut oil / any cooking oil
  • 3 tsp mustard seeds
  • 2.25 tsp urad dal
  • few curry leaves
  • pinch of hing
  • firstly, in a pressure cooker add ½ cup of toor dal with 2 cups of water. also add pinch of turmeric. pressure cook it for 5 whistles.
  • meanwhile, in a small bowl take small half lemon sized tamarind and soak in water.
  • also, prepare and chop veggies like carrot, eggplant, drumstick, onions and tomatoes.
  • now, in a large kadai take the tamarind water.
  • to that add 1 tsp of jaggery/sugar along with green chill, salt and turmeric powder.
  • furthermore, add all the chopped vegetables to same mixture.
  • meanwhile, once the dal is cooked mash it well.
  • after 10 minutes, the vegetables should be cooked properly.
  • now add the mashed toor dal and bring it to boil.
  • add 2 tsp of sambar powder.
  • mix the sambar powder and bring it to boil.
  • prepare the tempering by heating urad dal, mustard seeds, hing, curry leaves and red chillies.
  • add the tempering to the freshly prepared sambar.
  • finally, sambar is ready.



  • firstly, okra or ladies finger can also be added to sambar recipe.
  • in addition, you can also add finely chopped radish.
  • furthermore, cook the vegetables well before adding dal and sambar powder.
  • finally, make sure to boil the sambar after adding sambar powder.

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