Idli Sambhar
- Preparation time: 45 minutes (8-12 hours fermentation, 6 hours soaking)
- Cooking time: 45 minutes
- Makes: 1 portion
Ingredients
- 1 tsp oil
- 7g onion, finely chopped
- 7g radish, sliced
- 7g carrots, sliced
- 7g brinjal (aubergine if not available), sliced
- 7g bottle gourd (laukee), sliced
- 20g red gram, soaked water, as needed
- 1 tsp tamarind pulp
- 1 tsp mustard seeds
- 1 tsp chilli flakes
- 1 tsp curry leaves
- For the idli:
- 33g rice
- 7g black gram (urad dal)
Method
-
For the sambhar:
Heat oil in a pressure cooker and add onions, sauté well.
-
Add in the radish, carrot, brinjal and bottle gourd. Stir fry for 2 minutes.
-
Add soaked red gram with water, mix well and add the tamarind pulp.
-
Boil for 10-15 minutes.
-
Heat oil in a pan and add mustard seeds, chilli flakes, and a few curry leaves. This process is known as tempering.
-
Pour oil mixture over the sambar, serve immediately.
-
For the idli:
Rinse rice and black gram separately, 2–3 times and then soak both in water for 6 hours.
-
Drain black gram and rice, grind to a smooth, fluffy batter with little water.
-
Mix both batters in a large bowl. The consistency should be thick but pourable.
-
Cover and keep the batter in a warm place for 8–12 hours (overnight). The batter should rise and look airy with tiny bubbles.
-
Grease idli moulds with oil. Pour batter into each mould (¾ full), steam for 10–12 minutes on medium heat.
-
Allow idlis to cool for 2–3 minutes, then gently remove with a spoon. Serve hot with sambar.
| Nutrient | Per portion (110g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 288 | 262 |
| Protein | g | 9.7 | 8.8 |
| Sodium | mg/mmol | 38/1.6 | 35/1.5 |
| Potassium | mg/mmol | 480/12 | 440/11 |
| Phosphorus | mg/mmol | 150/4.8 | 140/4.5 |
| Calcium | mg/mmol | 77/1.9 | 70/1.8 |
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