Hotel saravana bhavan style idli sambar Recipe

Cooking Directions

• STEP 1.To make the idlis, soak rice and lentils overnight and grind them into a smooth batter. Ferment the batter for 8-10 hours.
• STEP 2.Grease the idli plates with oil and pour the batter into each cavity. Steam the idlis for 10-12 minutes until they are cooked through.
• STEP 3.To make the sambar, cook toor dal with water, turmeric powder, and salt until it is soft and mushy. In a separate pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Add chopped onions, tomatoes, and vegetables of your choice. Cook until the vegetables are tender.
• STEP 4.Add sambar powder, tamarind pulp, and salt to the cooked vegetables. Mix well and let it simmer for a few minutes. Finally, add the cooked dal and mix everything together. Garnish with coriander leaves.
• STEP 5.To serve, place a few idlis on a plate and pour sambar over them. Serve with coconut chutney and ghee on the side.

Cooking Tips

• For soft and fluffy idlis, make sure the batter is well fermented. You can add a pinch of baking soda to the batter for extra fluffiness.
• To enhance the flavor of the sambar, you can add a teaspoon of ghee while tempering the spices.
• You can add a variety of vegetables like carrots, beans, and drumsticks to the sambar for added nutrition and taste.

Storage and Serving

• Leftover idlis can be stored in an airtight container in the refrigerator for 2-3 days. Reheat them in a steamer or microwave before serving.
• Leftover sambar can be stored in the refrigerator for 3-4 days. Reheat it on the stovetop or in the microwave.
• Serve the idli sambar hot with coconut chutney and ghee for a traditional South Indian breakfast or light meal.