Idli and Sambar

Idli and Sambar is one of Malayalees favourite Breakfast . The steaming Idli with spicy hot sambar is a tongue tickling Combination. We love to have this any time of the day and it is our best recipe to fall back on any day.

Urad dal - 1 cup
Rice flour - 2 cup
Cooked rice - 1 cup
Idli Rice - 3 cups

Poha / Aval - 1/4 cup
Fenugreek seeds - 1 tsp
Salt to taste


Soak Urad dal and Fenugreek seeds and aval separately for 6- 8 hours ( If using Idli rice soak it along with it in a separate bowl)
Grind urad dal into a paste.I dont make it to a very fine paste,but only 90% fine paste..

Then grind the cooked rice,aval and fenugreek seeds to a paste.

Mix rice flour and rice paste to the urad dal paste ,salt and blend it well so that there is no lump...

The batter consistency should be thick and do not make it too watery

Allow the batter to ferment for 14-16 hours by keeping it in a warm place
(In cold climate,the batter can be fermented by keeping it in a warm oven..Preheat the oven for 10 minutes..clear off the oven and keep the idli batter in the oven after 5 minutes..)

when you are ready to make the idli, add salt to taste, if it is needed.

Brush Ghee or oil to the idli thattam

Pour spoon full of batter to Idli plates and cook it in a steamer for 7 -10 minutes.

Serve it with coconut chutney or Sambar

Toor dal - 1 cup
Onion chopped - 2 nos
vegetables chopped- 1 1/2 cup (potato,okra,drumstick,carrot,beans,cucumber,any vegetables you like)
green chillies chopped - 2-3 nos
Tamarind pulp - 1 1/2 tsp
Chilli powder - 1 tsp
turmeric powder - 1/2 tsp
Sambar powder - 2 tsp
Asafoetadia - 2 pinch
Salt to taste
Curry leaves
Mustard seeds
red chilli


Cook toor dal in a pressure cooker or any cooking vessel by adding salt water and onion chopped and 1/4 tsp of turmeric powder.

Dissolve tamarind pulp in water add chilli powder,turmeric powder, Sambar powder and Asafoetadia to make a paste.

Add the chopped vegetables to the cooked toor dal and add the tamarind - spice paste,salt and green chillies(Add water if needed..i usually add 1 1/2 cup water)

Cook it again in a pressure cooker for 1 whistle .After you open the cooker.slow cook it again for 5 minutes,depending on the thickness you want for the sambar.

Heat oil in a pan and add mustard seeds.When it starts to splutter add red chilies and curry leaves
Pour it over the sambar.

Serve it with Idli or Rice

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