Instant Hotel Style Idli Sambar Recipe

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10: Serve Idli Sambar

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

• Use an equal ratio of semolina and curd for idli batter.

• Adding 2 tsp of oil to the idli batter makes the idlis super soft.

• Sambar tastes best when it's slightly thin in consistency.

• Mash the cooked vegetables in the sambar for a smoother texture.

• Check idli doneness by inserting a toothpick; it should come out clean.

• Demold idlis when slightly cool using the back of a spoon for easy release.

• If tamarind is unavailable, use lime juice or amchur powder for tanginess in sambar.

• If Eno fruit salt is unavailable, use 1/2 tsp baking soda for idli.