Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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).