Step-by-Step Instructions

1. 1.Prepare Idli Batter

   In a bowl, combine 1 cup semolina, 1/2 tsp salt, 1 cup curd, and 2 tsp oil. Mix thoroughly until well combined. Cover the bowl and let the batter rest for 10 minutes.

2. 2.Prepare Sambar Base

   Heat 1 tbsp oil in a pressure cooker. Add 1 tsp mustard seeds and let them splutter. Then add 1/2 tsp cumin seeds, 2 pinches asafoetida, 1/4 tsp fenugreek seeds, and a few curry leaves. Mix well on low-medium flame.

3. 3.Sauté Onions and Chillies

   Add 1 large chopped onion and sauté until it becomes translucent. Then add 4 slitted green chillies and sauté well.

4. 4.Cook Tomatoes and Vegetables

   Add 2 large chopped tomatoes and salt as per taste. Sauté on low flame until the tomatoes soften. Add 1/4 cup each of chopped pumpkin, bottle gourd, carrot, and beans. Also, add 1 onion cut into petals. Mix and sauté on low flame until the vegetables are slightly cooked.

5. 5.Add Spices and Dal

   Add 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 2 tbsp sambar masala. Mix everything well and sauté the spices for a minute. Add 1/4 cup toor dal (soaked for 15 minutes) and mix well.

6. 6.Pressure Cook Sambar

   Add 3 cups of water and 1/4 cup tamarind water to the cooker. Mix well. Close the lid of the pressure cooker and cook until 4 whistles on medium flame. Turn off the gas and let the pressure release naturally. Open the lid and mash the vegetables slightly using a spatula or ghutni.

7. 7.Prepare Sambar Tempering

   Heat 1 tsp oil in a small tempering pan. Add 2 dry red chillies and a few curry leaves. Turn off the flame and immediately add this tempering to the sambar. Garnish the sambar with chopped coriander.

8. 8.Steam Idlis

   Grease the idli molds with oil. Add water in batches to the rested idli batter to achieve a thick, pourable consistency. Add 1 sachet of Eno fruit salt (or 1/2 tsp baking soda) to the batter, add a little water to activate it, and mix gently. Pour a small amount of batter into each greased idli mold, leaving some space for rising. Boil water in a steamer. Place the idli molds in the pre-heated steamer and let them steam for 14-15 minutes on medium flame.

9. 9.Check and Demold Idlis

   After 14-15 minutes, open the lid and check the idlis by inserting a toothpick or fork; it should come out clean. If not, steam for 2 more minutes. Turn off the flame. Remove the idli molds and let them cool slightly. Use the back of a spoon to gently demold the idlis.

10. 10.Serve Idli Sambar

    Serve the hot, soft, and spongy instant idlis with the delicious, flavorful sambar. Enjoy your hotel-style meal!