"Idli with Sambar" is one of those very prevalent South Indian breakfast item combinations, so popular for its simplicity, nutrition value, and mouthwatering taste. Here are the recipes for both:

Idli with Sambar

1. "Idli"

Description: Steamed rice cake made from a fermented batter of rice and urad dal, soft and fluffy to the bite.

Ingredients:

1. Rice or idli rava
 
2. Urad dal or split black lentils
 
3. Fenugreek seeds (optional)
 
4. Salt
5. Water (for grinding and soaking)

   Preparation:

Soak rice and urad dal in separate water for several hours.   Grind them into a smooth batter. Let it ferment overnight   After fermentation, pour the batter into greased idli molds and steam until soft and cooked.

  Ingredients :

1.   Toor dal (split pigeon peas)
2.   Tamarind
3.   Drumsticks, carrots, onions, brinjal etc.   Sambar powder mixture: coriander, cumin seeds, fenugreek, dry red chilies, etc.
 
4. For making tempering, mustard seeds, curry leaves, dried red chilies, etc.
 
5. According to taste, turmeric, salt, jaggery.

Preparing

 

Toor dal is cooked soft.
1. Mix boiled vegetables, tamarind water, sambar powder, and cooked dal together, so that their flavors blend.
2. Temper with mustard seeds, curry leaves, and red chilies in oil or ghee.

Healthy Properties:

1. The idli is extremely low in calories. Rich in carbohydrates, easily digestible because of fermentation processes.
2. **Sambar** is high in protein dal and vitamins and minerals from the vegetables, making this a good combination.

Served With:

  Idlis are generally eaten with sambar and coconut chutney or any other chutney. Soft idlis dipped into sambar make for a hearty, wholesome meal.

This is a common staple in South Indian homes and is, therefore, prominent even in restaurants in India.

A combination of "Idli and Sambar" is not only tasty but nutritious too. Nutrition summary for a standard serving: 3 medium idlis with 1 cup of sambar

Nutritional Breakdown (per serving)

  Idli (3 medium-sized idlis)

  Nutrient Value (Idli + Sambar) :

Health Benefits

  1. Low in Fat : Idlis are steamed; they don't have much fat content and sambar too is low in oil because it's prepared.

2. High in Protein : The lentils of the sambar will hold the significant amount of protein, hence helping build up muscles and repair.

   3. Good Source of Fiber : Both idli due to fermentation and sambar due to vegetables and dal are very high in dietary fiber, which are used to aid digestion.

  4. Probiotic Effects : The fermentation in idli helps the gut due to the good bacteria.

  5. Balanced Meal : This is a well-balanced meal, having more carbohydrates and proteins and fiber; therefore, it is energy-boosting and holds good for a longer time.

It is the healthiest, lightest, and wholesome food that is also very digestible, and because of it, everyone can enjoy it, regardless of age.

  Here is a traditional recipe on how to make "Idli with Sambar :

  Idli Recipe Ingredients :

  Instructions :

1. Soak : Rinse and wash the rice and urad dal separately.    Soak the rice and urad dal, along with fenugreek seeds if using, in water for 6 to 8 hours or overnight.

  2.   Grind Drain the soaked rice and urad dal. Grind the urad dal into a smooth batter using a blender or wet grinder along with water. Grind the rice separately into a slight coarse batter. Mix the rice and urad dal batter together, add salt, and let the batter ferment overnight or for 8-10 hours in a warm place. The batter should rise and become fluffy.

  3. Steam the Idlis : Once the batter is fermented, grease idli molds with oil and pour the batter into them. Steam the idlis in an idli steamer or pressure cooker (without the whistle) for 10-12 minutes over medium heat. Determine if the idlis are done by inserting a toothpick. If the toothpick comes out clean, that's done.    Remove and serve hot.

   Sambar Recipe

Ingredients :

  Instructions :

  1. Cook the Dal : Wash and pressure cook toor dal in water with turmeric until well mushy. In all 3-4 whistles must blow.   Mashing the dal separately, put it aside.

   2. Make Tamarind Water:   Take tamarind and soak it in warm water for 10-15 minutes. Squeezing out pulp, extracting all juice and then discard the solids.

  3. Cook Vegetables: Boil water in a pan, and add the vegetable; it may be carrots, brinjal, drumsticks; until they are tender.

   4. Sambar :    Add tamarind water, sambar powder, salt, and cooked dal to the vegetable.    Let it simmer for almost 10 to 15 minutes or more until everything gets well combined. Add some water if required to achieve the desired thickness.    Taste and adjust seasoning according to your taste.

  5. Tempering (Tadka): Use a small pan for tempering. Add oil or ghee. Mustard seeds, cumin seeds, dry red chilies, asafoetida, and curry leaves must be added.    Pour the tempering over the sambar once they crackle.

  6. Serve :    Mix well and serve hot with freshly steamed idlis.

Serving Suggestions :

Serve "Idli" with a generous bowl of "Sambar" and a side of "coconut chutney" or "tomato chutney" for a complete South Indian meal.

   Here are some helpful **tips** to create the perfect **Idli with Sambar**:

   Idli Tips:

1. Fermentation :    This batter needs to be kept in a warm place for proper fermentation. If it is too cold, the batter will not rise. You can keep it in the oven by turning the oven light on or near a warm place in your kitchen.

Fenugreek seeds (methi) in small quantity added to the batter aids fermentation and makes the idlis soft.

2. Consistency of Batter :  The batter must be thick, flowing consistency. If too thick, idlis turn out hard; if too thin, they become flat. Dont mix the batter for too long after fermentation because it will deflate air bubbles in the idlis; let it just mix gently so that the air bubbles stick around for soft idlis.

3. Greasing the Molds :    Grease lightly with oil the idli molds before putting in the batter so that it wont stick and can be taken out easily without breaking.

  4. Steaming :    Do not over-steam the idlis. For medium-sized idlis, 10-12 minutes is adequate. If they are cooked for too long, they become hard and dry. Let the idlis cool a little before you unmould them so that they slide out of their moulds easily.

  5. What to Do with Left-Over Batter :    You can keep the used batter in the refrigerator for 2-3 days. If it is too sour, you can make dosa as well.

   Sambar Tips

1.  Vegetables : Using mixed vegetables such as carrot, drumstick, brinjal (eggplant), pumpkin, and even radish will make it taste richer. They must be cooked al dente rather than overcooked so that they retain their texture. .The flavor of shallots or pearl onions alone makes the sambar taste extremely authentic.

  2. Dal : .Make sure the toor dal is well cooked until very soft. It's almost okay to mash it well so that it retains a smooth flow in the sambar. .You could also add a little masoor dal (red lentils) with the toor dal to further increase the creaminess.

3. Tamarind : .Only use the right amount of tamarind water. If there is too much, the sambar turns sour, and conversely if it is too little, the tanginess of the sambar diminishes. Use discretion with regard to the taste.

4. Sambar Powder :    Fresh sambar powder prepared at home tends to be more flavorful than store-bought ones. If you do use store-bought powder, lightly roast them before adding the flavor is enhanced.

5. Tempering : .Should be tempered at the end to get the flavors. The oil or ghee should be hot. Then add the mustard seeds, cumin seeds, and curry leaves in it to get the perfect flavor.    .A pinch of asafoetida also called hing is added while tempering which gives the sambar a traditional feel.
 . Greatest enjoyed fresh: Idlis and sambar are best enjoyed fresh. Idlis become hard if kept for a long time in the refrigerator so it is better to steam them just before consuming them. .Consistency of Sambar: If your sambar tends to get too thick, a little water can be added to adjust the consistency. The sambar should be able to be poured, not so thick that it does not pour out of the spoon, and neither too watery.

  Sambar Flavor : Add the tempering to the sambar and let it simmer at low temperature for a bit so that the flavors intermingle well. These tips will help you make fluffy and soft idlis and deliciously flavorful sambar every time!

  Here's a Frequently Asked Questions (FAQ) section to help with common queries about "Idli with Sambar" :

Idli FAQs :

  1. Why did my idlis turn out hard? .It may not have fermented properly. The batter should rise up and be fluffy. Also, don't steam it for too long and make the batter too heavy.

2. How to ferment idli batter during the cold weather?In cold climates, let the batter stay in the oven with the light on or near a warm place, such as next to a warm appliance. One trick is to mix some lukewarm water into the batter before letting it ferment.

  3. Why did my idlis turn flat? The batter may have been too watery or over-fermented. Ensure the batter has a thick pourable consistency and gently stir it after fermentation.

   4. Can I use idli rava instead of rice? Sure you can make use of idli rava (cream of rice) in place of rice. Soak separate idli rava to mix it with urad dal batter after grinding.

  5. How long can I store idli batter? The lactic fermentation batter can be stored in the refrigerator for up to 3 days. If it is left to ferment for long, it might become very sour, still, useful to make dosas.

   6. What variety of rice would be the best to make idli? Idli rice or parboiled rice is ideal, though you can use regular white rice or even a mix of rice and rice flakes or poha to make soft idlis.

  Sambar FAQs :

  1. Do I necessarily need toor dal in sambar? Yes, though you could use other dals like moong or masoor as well, however toor dal is the most common one, a mix of toor and moong can give very good texture as well.

2. Why does my sambar taste too sour?     .Perhaps, you have used too much tamarind. Use less and balance the tartness by adding a pinch of jaggery or sugar.

  3. What vegetables can I use in sambar? Carrot, drumstick, brinjal (eggplant), pumpkin, radish, tomatoes and onions are the common vegetables, using them whichever you prefer or whatever is available.

  4. Can I use readymade sambar powder? Yes, ready sambar powder is fine and convenient too. For that extra special flavor, lightly roast the sambar powder used for the sambar.

  5. How do I make my sambar thick? Sometimes you can allow the sambar to be simmered a little longer to remove excess water present in it. Or withdraw some of the dal out and mash it to adjust the consistency. A little besan slurry also does the trick.

6. Is it possible to freeze sambar? Yes, you can freeze sambar. Prepare it in an airtight container for up to a month. Thaw and reheat low; add a little water to vary the consistency.

   General FAQs:

  1. Can I prepare batter ahead of time? - Dough can be made ahead and refrigerated for 3 days, then fermented before bringing it out for a batter which will continue to be sour; best used fresh .

  2. How can I make idlis healthier?  - One can add oats, ragi (finger millet), or mixed grains to the batter; also vegetables like grated carrots or spinach.

   3. More options to have with idli other than sambar     Chutneys like coconut chutney, tomato chutney, or peanut chutney suit idli. You can enjoy it with molagapodi mixed with oil also.

  4. Are idlis to be made in an idli steamer? Yes you can even use a pressure cooker without whistle or any deep pot with tight lid. Use small bowls or plates, fit them inside and place them on a trivet, steam.

   5. Why does sambar taste better the next day? It tastes much better when kept for rest as flavors take a longer time to mix. The spices and tamarind penetrate deeper into the dal and vegetables.

  These FAQs should be able to answer most questions and concerns that pop up in relation to preparing and serving "Idli with Sambar"!