Vegan
What else can I make with these ingredients?
This recipe may contain allergens
🇮🇳
Poha
Easy 27 min~241 kcal 6/10
🍚
Idli Sambar
A South Indian breakfast of fermented steamed rice and urad dal cakes served with vegetable lentil sambar flavored with tamarind and mustard seeds.
Hard⏱️ 15 hr 20 min📖 1 min readServes 5~390 kcal🇮🇳 Indian🌍 Full translation
35 min prep 45 min cook 840 min rest
- #For Guests
- Vegan
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 15 h 20 min- Prep35 min
- Resting/Marinating14 h
- Cooking45 min
Ingredients
5 servings
Quick:
İdli için
- 2 su bardağı(~400 ml) Idli rice
- 0.8 su bardağı(~160 ml) Urad dal
- 0.5 çay kaşığı(~2.5 ml) Fenugreek seeds
General
- 1.5 tatlı kaşığı(~15 ml) Salt
For the sambar
- 0.8 su bardağı(~160 ml) Toor dal
- 1 adet Onion
- 2 adet Tomatoes
- 1 adet Carrot
- 2 adet Eggplants
- 1 yemek kaşığı(~15 ml) Tamarind paste
- 2 yemek kaşığı(~30 ml) Sambar spice blend
For the tadka
- 1 çay kaşığı(~5 ml) Mustard seeds
- 8 adet Curry leaves
- 2 yemek kaşığı(~30 ml) Vegetable oil
What else can I make with these ingredients?
Instructions
- 1
Soak the idli rice, urad dal, and fenugreek seeds in separate bowls for 6 hours.
6 hr360:00 - 2
Drain the rice and urad dal, grind them separately with a little water, then combine with half of the salt.
- 3
Ferment the batter in a warm place for 8 hours; the surface should be bubbly and smell slightly sour.
8 hr480:00 - 4
Cook the toor dal with 3 cups of water for 18 minutes, until soft, then mash.
18 min18:00 - 5
Boil the onion, tomatoes, carrot, and eggplants with the sambar spice blend, tamarind paste, and remaining salt for 15 minutes.
15 min15:00 - 6
Add the mashed toor dal to the vegetables and cook the sambar for 7 minutes, until thickened.
7 min07:00 - 7
Crackle the mustard seeds and curry leaves in vegetable oil for 40 seconds, then add them to the sambar.
40 sec00:40 - 8
Divide the fermented idli batter into greased molds and steam for 12 minutes.
12 min12:00 - 9
Remove the idli from the molds and serve with hot sambar.
💡 Tip: If you do not have an idli mold, grease small heatproof bowls; do not fill them more than halfway, because the batter can overflow while steaming.
🍽️ Serving suggestion: Serve the idli in hot sambar, with coconut chutney and cucumber on the side if desired.
Nutrition (per serving)
~390
kcal calories
13
g protein
72
g carbs
6
g fat
Protein 13%Carbs 73%Fat 14%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Mustard
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Idli Sambar make?
This recipe serves 5.How long does Idli Sambar take?
Prep 35 minutes, cooking 45 minutes, including 840 minutes of passive resting; 920 minutes in total.Is Idli Sambar difficult?
This recipe is rated hard.How many calories does Idli Sambar have?
Approximately 390 kcal per serving. Protein: 13g, carbs: 72g, fat: 6g.Which allergens does Idli Sambar contain?
This recipe contains Mustard. Check it against your dietary needs.Which cuisine does Idli Sambar belong to?
This recipe belongs to Indian cuisine.How many ingredients does Idli Sambar need?
This recipe needs 14 ingredients.
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