Idli with Sambar
Steamed rice and lentil cakes served with a tangy, spiced lentil and vegetable stew.
Ingredients
- 2 cups idli batter (rice and urad dal, fermented)
- 1 cup toor dal, cooked
- 1 cup mixed vegetables, chopped
- 2 tbsp sambar powder
- Tamarind pulp
- Mustard seeds and curry leaves
Steps
- Pour idli batter into greased idli molds and steam for 10-12 minutes until set.
- Cook vegetables in water until tender, then add cooked dal and mash lightly.
- Stir in sambar powder and tamarind pulp, simmering until well combined.
- Temper with mustard seeds and curry leaves fried in oil.
- Serve warm idlis with the hot sambar and coconut chutney.