Sambar Idli
- 85 min
- mild
- Serves 4
Sambar idli, mini idlis in a sambar of toor dal, shallots, carrot and drumstick made with Cookd Idly Dosa Sambar Masala. Mild, serves 4, about 85 minutes.
You’ll need: Pressure Cooker
Good for: Lunchbox, Rainy Day
Ingredients
Salt2 tsp
Idli Dosa BatterSee how to make it1000 grams
Toor Dal150 grams
Water, For Cooking1000 ml
Turmeric Powder1 grams
Tomato, Roughly Chopped2
Small Onion (Shallots), Peeled12
Carrot, Small Dice100 grams
Drumstick100 grams
Cookd Idly Dosa Sambar MasalaTamarind20 grams
Oil2 tsp
Mustard Seeds½ tsp
Cumin1 grams
Dry Red Chilli1 grams
Curry leaves1 grams
Asafoetida0.2 grams
Coriander Leaves, Chopped4 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 650kcal | 2600kcal |
| Protein | 24g | 96g |
| Carbohydrate | 123g | 492g |
| Fat | 7g | 28g |
| Fibre | 16g | 62g |
| Sugar | 11g | 42g |
Cookd masalas for idli dosa batter
Method
Get ready: soak the tamarind in 100 ml water for 10 minutes until soft, then squeeze and strain it. Rinse the dal. Wash the vegetables, curry leaves and coriander leaves; chop the tomatoes, peel the shallots, dice the carrot, cut the drumstick, break the chilli and chop the coriander leaves. Add salt to the ready Idli Dosa Batter and whisk gently until it is thick but easy to pour.
Add the dal, 500 ml water, turmeric and tomato to a pressure cooker. Pressure cook on medium flame for 4 whistles, until the dal is soft and mashable. Let the pressure release naturally for 10 minutes, then open and mash the dal lightly.
Add the shallots, carrot, drumstick and 500 ml water to a kadai. Boil on medium flame for 10 minutes, until the vegetables are cooked but not falling apart.
Add the cooked dal, Cookd Idly Dosa Sambar Masala, salt and strained tamarind water to the kadai. Mix and simmer on medium flame for 8 minutes, until the raw tamarind smell goes and the sambar thickens slightly.
Heat 1 tsp oil in a small pan on medium flame for 1 minute until hot. Add the mustard seeds, cumin, dry red chilli, curry leaves and asafoetida. Fry for 1 to 2 minutes, until the mustard seeds splutter and the curry leaves turn crisp.
Pour the tempering into the sambar and mix. Simmer on low flame for 2 minutes until it bubbles gently, then add the coriander leaves; the sambar should be loose enough to pour over the idlis.
Use the remaining 1 tsp oil to grease the mini idli plates, then fill each mould with batter. Bring 500 ml water to a boil in the idli pot on high flame for about 5 minutes, until bubbling. Place the plates inside and steam on medium flame for 10 to 12 minutes, until a toothpick comes out clean.
Rest the idlis for 2 minutes, then remove them with a wet spoon. Place the hot idlis in serving bowls and pour the hot sambar over them.
Before you start
- How long does Sambar Idli take?
- 1 hour 25 minutes from start to finish. That is 20 minutes of preparation and 1 hour 5 minutes of cooking.
- How many people does Sambar Idli serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Sambar Idli vegetarian?
- Yes. No meat, no fish and no egg.
- Is Sambar Idli spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Sambar Idli?
- 1000 grams Idli Dosa Batter, 50 grams Cookd Idly Dosa Sambar Masala, 150 grams Toor Dal, 100 grams Carrot, 100 grams Drumstick, 12 Small Onion (Shallots), and a few more listed on this page.
- Do I need a pressure cooker for Sambar Idli?
- No, it is cooked in an open pot.
- How many calories are in Sambar Idli?
- About 650 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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