Soft Idli and Market-Style Sambar Recipe

Step 1: Prepare Idli Batter - Soaking

Take 1 katori of urad dal and 3 katori of boiled rice in separate bowls. Wash both the dal and rice 6-7 times thoroughly. Soak them in water for 6-7 hours. Add 1 tsp of fenugreek seeds to the urad dal while soaking. Keep the soaking water as it will be used for grinding.

Step 2: Prepare Idli Batter - Grinding and Fermentation

After 6-7 hours, grind the soaked dal and rice separately into a very smooth paste, using the same soaking water. Combine both pastes in a large bowl. Add 2 tbsp of salt and 0.5 tbsp of baking soda. Mix well. Cover the bowl and let it ferment for 12-15 hours. (If in a cold climate, add salt after fermentation).

Step 3: Prepare Sambar - Pressure Cooking Dal and Vegetables

Take 1 katori of soaked toor dal in a pressure cooker. Add all the chopped vegetables: onion, eggplant, okra, green chili, pumpkin, bottle gourd, and tomato. Add 2 tbsp sambar masala, salt to taste, and 1 tsp turmeric powder. Add enough water to just submerge the vegetables. Mix well and close the cooker. Cook for 5-6 whistles.

Step 4: Prepare Sambar - Mashing and Tempering Base

While the cooker cools, prepare 0.5 katori of thin tamarind water. Once the cooker cools down, open it. Mash the cooked dal and vegetables thoroughly with a whisk until well combined. Prepare fresh ginger-garlic paste using a mortar and pestle. Heat 2 tbsp of oil in a separate pan. Add a pinch of asafoetida, 1 tsp mustard seeds, 1 tsp cumin seeds, and 3-4 dried red chilies. Fry lightly.

Step 5: Prepare Sambar - Completing the Tempering

Add the freshly made ginger-garlic paste and 1 sprig of curry leaves to the pan. Fry lightly. Add 1 tsp Kashmiri red chili powder and 1 tsp regular red chili powder. Fry for a few seconds. Add a small piece of jaggery to balance the flavors and mix until it dissolves. Pour in the tamarind water and add a little more salt. Let it come to a slight boil.

Step 6: Combine and Finish Sambar

Pour the cooked and mashed dal-vegetable mixture from the pressure cooker into the tempering pan. Add hot water to achieve the desired consistency (keep it slightly thin as it will thicken). Mix well. Bring the sambar to a boil for 5 minutes. Add 1 tsp garam masala and mix. Garnish with fresh coriander leaves. The sambar is now ready.

Step 7: Steam Idlis

Gently mix the fermented idli batter for 2 minutes. Grease the idli molds with oil. Pour the idli batter into the greased molds. Place the molds in an idli steamer. Steam the idlis for 10 minutes.

Step 8: Serve Idli Sambar

Once steamed, remove the idli molds from the steamer and let them cool slightly. This will make it easier to remove the idlis without sticking. Carefully remove the idlis from the molds using a spoon or knife. Serve the soft idlis hot with the prepared sambar and white chutney.

• Use the soaking water for grinding the idli batter to achieve a good tangy flavor.

• If you live in a cold climate, add salt to the idli batter only after it has fermented.

• Use freshly made ginger-garlic paste for the sambar tempering for best flavor.

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

• You can use any vegetables of your choice in the sambar.

• For idli, you can use boiled rice or regular broken rice if boiled rice is not available.