Step-by-Step Instructions

1. 1.Prepare Idlies

   Take 4-6 soft idlies and cut them into bite-sized cubes. Set aside in a bowl.

2. 2.Prepare Wadas

   Take 2-4 wadas and cut them into small pieces, similar in size to the idly cubes. Set aside with the idlies.

3. 3.Combine Sambar, Idly & Wada

   Pour 3 cups of sambar into a kadai or a deep pan and bring it to a gentle boil. Once simmering, add the cut idly cubes and wada pieces to the sambar. Mix well to ensure everything is coated.

4. 4.Add Flavorings

   To the simmering mixture, add 1 tablespoon of Kandi Podi and 1 tablespoon of mango pickle. Stir everything together thoroughly, ensuring all flavors are well combined. Let it simmer on low flame for a few minutes.

5. 5.Enhance with Ghee

   Add 1 tablespoon of ghee to the simmering Dum Idly mixture for added richness and flavor. Mix gently and continue to simmer on low heat.

6. 6.Prepare Tadka

   In a separate small pan, heat 1 teaspoon of ghee. Once hot, add 1 teaspoon of mustard seeds and let them splutter. Then, add 1 teaspoon of cumin seeds, 1 spring of curry leaves, and a pinch of hing. Sauté for a few seconds until fragrant and the curry leaves are crisp. Turn off the heat.

7. 7.Temper the Dum Idly

   Carefully pour the prepared tadka over the simmering Dum Idly mixture in the kadai. Mix it in gently to distribute the tempering throughout the dish. Give it a quick boil for all the flavors to meld.

8. 8.Garnish and Serve

   Garnish the Dum Idly with freshly chopped coriander leaves. Serve hot in a bowl, optionally adding a spoonful of ghee on top. For extra crunch and flavor, garnish with boondi before serving.