Sambar Idli

Sambar Idli 2

                    Who will say no to Sambar Idli ??? My hubby and I are very big fans of Vasanthabavan Sambar Idli. Whenever we go out to eat, we will definitely order these tiny idlis and devour them.  After I started trying my hands on cooking, this is one of the dishes I tried and it came out perfect. Now my son likes it very much too ,so I make them regularly. This can be made with leftover sambar too and is easy and a heart winning dish.

For Mini Idlis :

Ingredients :

  • Idli Rice – 2 cups
  • Urad dal – 1/2 cup
  • fenugreek seeds  – 1 tsp
  • Salt – to taste

Method :

1. Soak Rice and Urad dal with fenugreek seeds separately in water for 3 to 4 hrs.

2. Grind them separately with enough water to a fine paste and then mix them thouroughly with enough salt and let them ferment for 8 hours or overnight.

3. The Idli batter consistency must of something like this :


Should not be too runny or should not be too thick too.

4. Grease the idli plates with some oil and pour the batter in the plates and let them steamed for 8 to 10 minutes.



5. To check whether the idli is done, dip a spoon or skewer in water and run it through the idli. If it comes out clean, then the idlis are done. Remove the isli plates from the steamer and let it cool for 2 mins. And now dip a spoon in water and unmould the idlis from the idli plates.



For making Sambar :

Ingredients :

  • Toor Dal – 1/2 cup
  • Shallots – 4 to 5
  • Tomato – 1/4 cup chopped
  • Carrots – 2 , sliced
  • Tamarind – 1 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Sambar powder – 1 to 1 1/2 teaspoon (depending on the level of spicyness needed)
  • Asafoetida – a pinch
  • Salt – to taste

To temper :

  • Oil – 2 teaspoons
  • Mustard – 1/2 teaspoon
  • Curry leaves – 1 sprig

Method :

1. First soak the tamarind in 1/2 cup water.


2. Also cook the toor dal with 1 cup water and turmeric powder in a pressure cooker for 4 to 5 sounds.



3. Heat 2 teaspoons oil in a pan, and add the mustard and curry leaves. Then add the chopped shallots and fry till the shallots turn transparent.


4. Then add the tomatoes and fry till the tomatoes turn mushy.


5. Once the tomatoes turn mushy, add the carrots, salt and the sambar powder and mix well. Then add the tamarind extract and 1/2 cup water and let it cook till the carrots are done.


6.Once the carrots are cooked, now add the mashed toor dal and mix well. If the Sambar is too thick, add required water and let the Sambar comes to a boil.step7


7. Once the Sambar comes to boil , garnish the sambar with coriander leaves and switch off the stove.


8. Now in a serving bowl, place the mini idlis and pour the sambar over the idlis. Top them with a spoon of ghee, some finely chopped onions and some coriander leaves. Serve them hot .

sambar Idli


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6 thoughts on “Sambar Idli

  1. Malar March 11, 2015 at 11:49 am Reply

    I should try this sambar, I never get that restaurant style correctly!!! Will give a try soon Arasi. Looks fabulous….


  2. Arasi Arumugam March 11, 2015 at 11:50 am Reply

    Thanks Malar.. Do try it and let me know how it came out 🙂


  3. Julie is HostessAtHeart March 12, 2015 at 8:50 am Reply

    What a beautiful dish Arasi and your blog is very nice. I thank you for following, and look forward to doing the same!

    Liked by 1 person

  4. Arasi Arumugam March 12, 2015 at 8:57 am Reply

    Thank you so much Julie for your kind words 🙂


  5. Mullai Madavan May 24, 2015 at 12:54 pm Reply

    Restaurant style sambar idli looks inviting! Oru plate parcel!

    Liked by 1 person

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