Step 1: Prepare Idli Batter - Soaking

Take 1 bowl of urad dal and 3 bowls of boiled rice. Wash both the dal and rice thoroughly 6-7 times until the water runs clear. Soak them in separate bowls with enough water to cover them for 6-7 hours. Do not discard the soaking water, as it will be used for grinding.

Step 2: Prepare Idli Batter - Grinding

After 6-7 hours, drain the dal and rice, reserving the soaking water. Grind the dal and rice separately into a very smooth paste using the reserved soaking water as needed. Ensure there are no grains left. The consistency should be thick and pourable.

Step 3: Prepare Idli Batter - Mixing and Fermentation

Combine the ground dal and rice pastes in a large bowl. Add 2 tablespoons of salt and 0.5 tablespoon of baking soda. Mix well. Cover the bowl and let it ferment for 12-15 hours in a warm place. The batter should rise and have small bubbles, indicating proper fermentation.

Step 4: Prepare Sambar - Pressure Cooking Dal and Vegetables

In a pressure cooker, add 1 bowl of soaked toor dal. Add the chopped vegetables: 1 medium onion, 1 small brinjal, 4-5 okra, 2-3 green chilies, 1 small piece of pumpkin, 1 small piece of bottle gourd, and 1 medium tomato. Add 2 tablespoons of sambar masala, salt to taste, and 0.5 tablespoon of turmeric powder. Add enough water to just submerge the vegetables. Close the cooker and cook for 5-6 whistles.

Step 5: Prepare Sambar - Mashing and Tamarind Water

Once the pressure cooker cools down, open it. Mash the cooked dal and vegetables thoroughly with a whisk until well combined and slightly chunky. In a separate bowl, prepare 0.5 bowl of thin tamarind water.

Step 6: Prepare Sambar - Tempering

In a separate pan, heat 2-3 tablespoons of oil. Add 0.25 teaspoon of hing, 0.5 teaspoon of mustard seeds, and 4-5 dried red chilies. Fry lightly until fragrant. Add 1 tablespoon of freshly crushed ginger-garlic paste and 1 sprig of curry leaves. Fry for about 1 minute. Add 1 teaspoon of Kashmiri red chili powder and 0.5 teaspoon of spicy red chili powder. Fry for another 30 seconds.

Step 7: Prepare Sambar - Combining and Final Boil

Add 1 small piece of jaggery to the tempering and let it melt. Pour in the tamarind water and a little salt. Bring it to a boil. Once boiling, add the mashed dal and vegetable mixture from the pressure cooker. Add hot water as needed to achieve a slightly thin consistency (it will thicken upon cooling). Bring the sambar to a good boil for 5 minutes. Add 0.5 teaspoon of garam masala and mix well. Garnish with fresh coriander leaves.

Step 8: Steam Idlis

After fermentation, stir the idli batter gently for 2 minutes. Grease the idli molds with oil. Pour the idli batter into each mold, filling it about three-quarters full. Place the molds in an idli steamer and steam for 10 minutes until the idlis are cooked through and fluffy.

Step 9: Serve Idli Sambar

Once steamed, remove the idli molds from the steamer and let them cool for a few minutes. Carefully demold the idlis using a spoon or knife. Serve the soft idlis hot with the prepared sambar and coconut chutney (chutney recipe not included in this video).

• Wash dal and rice thoroughly (6-7 times) before soaking, as the soaking water will be used for grinding to enhance flavor.

• Grind dal and rice separately to achieve the desired smooth consistency for each.

• If you live in a cold climate, add salt and baking soda after the batter has fermented to ensure proper rising.

• Add a small piece of jaggery to the sambar to balance the tangy and spicy flavors, giving it an authentic taste.

• Keep the sambar slightly thin initially, as it tends to thicken upon standing.

• Allow the steamed idlis to cool for a few minutes before demolding; this prevents them from sticking and breaking.

• Add other vegetables like carrots, drumsticks, or potatoes to the sambar for more variety.

• For idli, you can use regular rice instead of boiled rice, but boiled rice is preferred for softer idlis.