I just tasted an Idli Sambar combo that makes plain idlis feel secretly Michelin-level and you should keep scrolling to see what the fuss is about.

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I’m obsessed with Idli Sambar and I love how heavy the steamed idlis feel in your mouth after a long morning. I crave the tang of tamarind paste in hot, soupy sambar and the soft, pillowy bites that come from a batter with whole urad dal.

It’s messy, saucy, loud on the plate. And that green chutney and red chutney sitting there like tiny explosions of heat and coconut make every spoonful worth it.

I eat this for comfort not romance. Indian Breakfast glory, messy and honest, every single time.

No apologies, just seconds and stains on the shirt too.

Ingredients

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Parboiled rice gives soft, fluffy idlis that soak up sambar nicely.
Raw/idli rice adds body so idlis aren’t too mushy.
Basically firm.
Urad dal makes the batter airy and gives protein, light chew.
Fenugreek seeds help fermentation and add a faint, warm note.
Salt ties everything together; you’ll notice it brings out flavors.
Oil for greasing keeps idlis from sticking, simple and practical.
Toor dal gives sambar its creamy, comforting base and earthy protein.
Tamarind brings tangy brightness—sharp but really needed here.
Plus balance.
Mixed veggies add texture, color and hearty bites in every spoonful.
Sambar powder adds punchy spice; it’s the dish’s bold backbone.
Tempering with mustard, curry leaves and hing gives that fragrant pop.
Jaggery smooths tartness, a tiny sweet hug in the sambar.
Coconut and chana dal in green chutney make it fresh and nutty.
Dried chillies, garlic and tamarind in red chutney give smoky heat.
Fresh coriander garnish brightens the sambar and makes it feel homey.

Ingredient Quantities

For idli batter: 2 cups parboiled rice, washed and soaked 4 to 6 hours

For idli batter: 1 cup regular raw rice or idli rice, optional, washed and soaked 4 to 6 hours

For idli batter: 1 cup whole urad dal, washed and soaked 4 to 6 hours

For idli batter: 1 teaspoon fenugreek seeds, soaked with the dal

For idli batter: 1 to 1 1 2 teaspoons salt, or to taste

For idli batter: water for grinding and adjusting consistency

For idli steaming: a little oil for greasing idli plates or trays

For sambar: 1 cup toor dal, rinsed and cooked until soft

For sambar: 1 medium lemon sized ball of tamarind or 2 tablespoons tamarind paste

For sambar: 1 1 2 cups mixed vegetables, chopped (carrot potato drumstick brinjal pumpkin or pumpkin and okra)

For sambar: 1 medium onion sliced

For sambar: 2 medium tomatoes chopped

For sambar: 2 tablespoons sambar powder, or more to taste

For sambar: 1 2 teaspoon turmeric powder

For sambar: a pinch of asafoetida (hing)

For sambar: 1 teaspoon mustard seeds

For sambar: 1 teaspoon cumin seeds, optional

For sambar: 2 to 3 dry red chillies, broken

For sambar: 8 to 10 curry leaves

For sambar: 1 to 2 teaspoons jaggery or brown sugar, optional to balance tartness

For sambar: 2 tablespoons vegetable oil or ghee for tempering

For sambar: salt to taste and water as needed for consistency

For sambar garnish: a handful fresh coriander leaves, chopped

For green coconut chutney: 1 cup fresh grated coconut

For green coconut chutney: 1 4 cup roasted split chickpeas dalia or roasted chana dal

For green coconut chutney: 2 to 3 green chillies, adjust to heat preference

For green coconut chutney: 1 inch piece ginger

For green coconut chutney: 6 to 8 curry leaves

For green coconut chutney: 1 2 teaspoon tamarind paste or 1 teaspoon lemon juice

For green coconut chutney: salt to taste and water for blending

For green chutney tempering: 1 teaspoon mustard seeds and 1 teaspoon oil plus a pinch of asafoetida and a few curry leaves

For red chutney: 8 to 10 dried red chillies, seeds removed for less heat if desired

For red chutney: 1 4 cup roasted split chickpeas dalia or roasted chana dal

For red chutney: 2 to 3 garlic cloves, peeled

For red chutney: 2 tablespoons tamarind paste or small lemon sized tamarind

For red chutney: 1 tablespoon grated coconut optional for creaminess

For red chutney: salt to taste and water for blending

For red chutney tempering: 1 teaspoon oil and 1 teaspoon mustard seeds and a few curry leaves

Serving suggestion: freshly steamed idlis from the batter with sambar and both chutneys

How to Make this

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1. Soak and prep the batter: wash 2 cups parboiled rice and optional 1 cup idli rice, and 1 cup whole urad dal with 1 teaspoon fenugreek seeds for 4 to 6 hours; drain. Grind the dal with some water till fluffy, grind the rice to a slightly coarse smooth batter, then mix together with 1 to 1 1/2 teaspoons salt and enough water to get a thick dropping consistency; cover and ferment in a warm place 8 to 12 hours or until doubled.

2. Steam idlis: grease idli plates lightly with oil, pour batter into molds about 3/4 full, steam in a steamer or pressure cooker with hot water for 10 to 12 minutes until a toothpick comes out clean; let cool 2 minutes, then unmold.

3. Cook the dal for sambar: rinse 1 cup toor dal and pressure cook or simmer till very soft and mushy; mash lightly and keep water aside to adjust consistency.

4. Prepare sambar vegetables: chop 1 1/2 cups mixed vegetables (carrot, potato, drumstick, brinjal, pumpkin or okra), slice 1 medium onion, chop 2 tomatoes; boil or simmer the vegetables with 1/2 teaspoon turmeric and salt till tender.

5. Make sambar: extract tamarind from a lemon sized ball or use 2 tablespoons paste, add to the cooked vegs along with the cooked dal, 2 tablespoons sambar powder, a pinch of asafoetida, 1 to 2 teaspoons jaggery or brown sugar if needed, and simmer 8 to 10 minutes; adjust salt and water for desired thickness; stir in chopped coriander at the end.

6. Temper the sambar: heat 2 tablespoons vegetable oil or ghee, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds if using, 2 to 3 broken dry red chillies, and 8 to 10 curry leaves; when mustard pops pour into the sambar and give a quick stir.

7. Make green coconut chutney: blend 1 cup fresh grated coconut, 1/4 cup roasted chana dal, 2 to 3 green chillies, 1 inch ginger, 6 to 8 curry leaves, 1/2 teaspoon tamarind paste or 1 teaspoon lemon juice, salt and water to smooth paste; taste and adjust.

8. Temper green chutney: heat 1 teaspoon oil, add 1 teaspoon mustard seeds, a pinch of asafoetida and a few curry leaves, let splutter and pour over the chutney.

9. Make red chutney: dry fry or toast 8 to 10 dried red chillies briefly, then blend with 1/4 cup roasted chana dal, 2 to 3 garlic cloves, 2 tablespoons tamarind paste (or small lemon sized tamarind), 1 tablespoon grated coconut if using, salt and water to a smooth or slightly coarse paste as you like.

10. Temper red chutney and serve: heat 1 teaspoon oil, crackle 1 teaspoon mustard seeds and add a few curry leaves, pour over the red chutney. Serve hot idlis with steaming sambar and both chutneys on the side.

Equipment Needed

1. Large soaking bowls for rice and dal, at least 2 so they dont mix
2. Wet grinder or high speed blender to grind the batter smooth and fluffy
3. Idli moulds or idli plates with a steamer/pressure cooker that fits them
4. Heavy bottom pot or pressure cooker to cook the toor dal for sambar
5. Medium saucepan for boiling the vegetables and simmering the sambar
6. Blender or small food processor for green coconut and red chutneys
7. Small frying pan for tempering (tadka) and a spoon to pour it in
8. Measuring cups and spoons plus a spatula and ladle for stirring and serving

FAQ

Q: How long do I need to ferment idli batter and how can I speed it up?

A: Batter usually needs 8 to 12 hours at room temp to rise and get airy. In cold weather it can take longer. To speed it up put the batter in a warm oven (oven off) with just the light on, or near a warm appliance, or wrap the container in a towel. Adding a pinch of sugar or a spoon of yogurt can help fermentation too, but don't overdo it.

Q: My idlis turn out dense, what went wrong?

A: Dense idlis mean the batter wasn't fermented enough or urad dal wasn't whipped properly. Grind urad dal until it's light and fluffy, and let the batter ferment fully. Also check water ratios when grinding; batter should be thick but pourable. Don’t press the steam for too long after you open the cooker or they can go soggy.

Q: Can I make sambar ahead and store it?

A: Yes. Sambar actually tastes better next day after flavors meld. Cool and refrigerate up to 3 days or freeze up to 2 months. Reheat gently, add a splash of water if too thick, and freshen with a little lime or jaggery if needed.

Q: My sambar is too sour from tamarind, how do I fix it?

A: Add a pinch of jaggery or brown sugar to balance the tartness, or a small extra potato or carrot while cooking absorbs acidity. You can also add a little cooked dal to mellow it out. Taste and adjust slowly, dont dump sugar in at once.

Q: Can I skip soaking both rices and just use store bought idli rice?

A: If you have idli rice or a ready parboiled idli blend you can skip mixing two kinds, but you still need to soak the rice for at least 4 hours and the urad dal separately. Soaking hydrates grains for smooth grinding and better fermentation.

Q: Any quick hacks to make idli without grinder or long fermenting?

A: Use instant idli mixes or store bought fermented batter for the fastest route. For a no-grind approach, blend cooked rice and cooked urad dal in a blender, add a spoon of yogurt and baking soda just before steaming to get some lift. It's not exactly traditional but works when you're short on time.

Idli Sambar Recipe Substitutions and Variations

Parboiled rice (for idli batter): try regular idli rice, basmati broken rice, or short grain sushi rice as a pinch of substitute, but may change texture a bit.
Whole urad dal: use split urad (soaked longer) or a mix of moong dal plus a tablespoon of grated potato to get fluffier idlis, or even store bought idli rava in a hurry.
Tamarind (for sambar): substitute with tamarind paste, lemon juice (add less, taste as you go), or 1 tablespoon amchur powder diluted in water to mimic tang.
Toor dal (for sambar): use moong dal for a softer, quicker-cooking sambar, or masoor dal blended smooth, or a mix of chana dal and split moong if thats what you have.

Pro Tips

1. Keep the batter warm while fermenting. If your kitchen is cold put the covered batter in an oven with just the light on or on top of a warm appliance. Too cold and it wont double, too hot and it will turn sour fast. Check after 8 hours and not just by time.

2. Grind urad dal till really fluffy and rice to a slightly coarse smooth texture. Use very little water in short bursts while grinding, and scrape the sides often. The more air you trap in the dal, the softer the idlis will be. Don’t overdo water or the batter becomes runny.

3. Steam idlis with boiling water and dont open the lid early. Once steam is off let them rest 2 minutes before unmolding so they dont stick or collapse. Lightly oil the molds or use a wet cloth on the edges if you tend to have trouble with sticking.

4. Balance sambar and chutneys at the end. Add tamarind and jaggery slowly and taste as you go, and always temper the chutneys and sambar just before serving so the curry leaves and mustard stay aromatic. Freshly roasted chana dal in the chutneys and a quick dry roast of whole spices lifts the flavor a lot.

Idli Sambar Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just tasted an Idli Sambar combo that makes plain idlis feel secretly Michelin-level and you should keep scrolling to see what the fuss is about.

Servings

servings

Calories

450

kcal

Equipment: 1. Large soaking bowls for rice and dal, at least 2 so they dont mix
2. Wet grinder or high speed blender to grind the batter smooth and fluffy
3. Idli moulds or idli plates with a steamer/pressure cooker that fits them
4. Heavy bottom pot or pressure cooker to cook the toor dal for sambar
5. Medium saucepan for boiling the vegetables and simmering the sambar
6. Blender or small food processor for green coconut and red chutneys
7. Small frying pan for tempering (tadka) and a spoon to pour it in
8. Measuring cups and spoons plus a spatula and ladle for stirring and serving

Ingredients

For idli batter: 2 cups parboiled rice, washed and soaked 4 to 6 hours
For idli batter: 1 cup regular raw rice or idli rice, optional, washed and soaked 4 to 6 hours
For idli batter: 1 cup whole urad dal, washed and soaked 4 to 6 hours
For idli batter: 1 teaspoon fenugreek seeds, soaked with the dal
For idli batter: 1 to 1 1 2 teaspoons salt, or to taste
For idli batter: water for grinding and adjusting consistency
For idli steaming: a little oil for greasing idli plates or trays
For sambar: 1 cup toor dal, rinsed and cooked until soft
For sambar: 1 medium lemon sized ball of tamarind or 2 tablespoons tamarind paste
For sambar: 1 1 2 cups mixed vegetables, chopped (carrot potato drumstick brinjal pumpkin or pumpkin and okra)
For sambar: 1 medium onion sliced
For sambar: 2 medium tomatoes chopped
For sambar: 2 tablespoons sambar powder, or more to taste
For sambar: 1 2 teaspoon turmeric powder
For sambar: a pinch of asafoetida (hing)
For sambar: 1 teaspoon mustard seeds
For sambar: 1 teaspoon cumin seeds, optional
For sambar: 2 to 3 dry red chillies, broken
For sambar: 8 to 10 curry leaves
For sambar: 1 to 2 teaspoons jaggery or brown sugar, optional to balance tartness
For sambar: 2 tablespoons vegetable oil or ghee for tempering
For sambar: salt to taste and water as needed for consistency
For sambar garnish: a handful fresh coriander leaves, chopped
For green coconut chutney: 1 cup fresh grated coconut
For green coconut chutney: 1 4 cup roasted split chickpeas dalia or roasted chana dal
For green coconut chutney: 2 to 3 green chillies, adjust to heat preference
For green coconut chutney: 1 inch piece ginger
For green coconut chutney: 6 to 8 curry leaves
For green coconut chutney: 1 2 teaspoon tamarind paste or 1 teaspoon lemon juice
For green coconut chutney: salt to taste and water for blending
For green chutney tempering: 1 teaspoon mustard seeds and 1 teaspoon oil plus a pinch of asafoetida and a few curry leaves
For red chutney: 8 to 10 dried red chillies, seeds removed for less heat if desired
For red chutney: 1 4 cup roasted split chickpeas dalia or roasted chana dal
For red chutney: 2 to 3 garlic cloves, peeled
For red chutney: 2 tablespoons tamarind paste or small lemon sized tamarind
For red chutney: 1 tablespoon grated coconut optional for creaminess
For red chutney: salt to taste and water for blending
For red chutney tempering: 1 teaspoon oil and 1 teaspoon mustard seeds and a few curry leaves
Serving suggestion: freshly steamed idlis from the batter with sambar and both chutneys

Directions

Soak and prep the batter: wash 2 cups parboiled rice and optional 1 cup idli rice, and 1 cup whole urad dal with 1 teaspoon fenugreek seeds for 4 to 6 hours; drain. Grind the dal with some water till fluffy, grind the rice to a slightly coarse smooth batter, then mix together with 1 to 1 1/2 teaspoons salt and enough water to get a thick dropping consistency; cover and ferment in a warm place 8 to 12 hours or until doubled.
Steam idlis: grease idli plates lightly with oil, pour batter into molds about 3/4 full, steam in a steamer or pressure cooker with hot water for 10 to 12 minutes until a toothpick comes out clean; let cool 2 minutes, then unmold.
Cook the dal for sambar: rinse 1 cup toor dal and pressure cook or simmer till very soft and mushy; mash lightly and keep water aside to adjust consistency.
Prepare sambar vegetables: chop 1 1/2 cups mixed vegetables (carrot, potato, drumstick, brinjal, pumpkin or okra), slice 1 medium onion, chop 2 tomatoes; boil or simmer the vegetables with 1/2 teaspoon turmeric and salt till tender.
Make sambar: extract tamarind from a lemon sized ball or use 2 tablespoons paste, add to the cooked vegs along with the cooked dal, 2 tablespoons sambar powder, a pinch of asafoetida, 1 to 2 teaspoons jaggery or brown sugar if needed, and simmer 8 to 10 minutes; adjust salt and water for desired thickness; stir in chopped coriander at the end.
Temper the sambar: heat 2 tablespoons vegetable oil or ghee, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds if using, 2 to 3 broken dry red chillies, and 8 to 10 curry leaves; when mustard pops pour into the sambar and give a quick stir.
Make green coconut chutney: blend 1 cup fresh grated coconut, 1/4 cup roasted chana dal, 2 to 3 green chillies, 1 inch ginger, 6 to 8 curry leaves, 1/2 teaspoon tamarind paste or 1 teaspoon lemon juice, salt and water to smooth paste; taste and adjust.
Temper green chutney: heat 1 teaspoon oil, add 1 teaspoon mustard seeds, a pinch of asafoetida and a few curry leaves, let splutter and pour over the chutney.
Make red chutney: dry fry or toast 8 to 10 dried red chillies briefly, then blend with 1/4 cup roasted chana dal, 2 to 3 garlic cloves, 2 tablespoons tamarind paste (or small lemon sized tamarind), 1 tablespoon grated coconut if using, salt and water to a smooth or slightly coarse paste as you like.
Temper red chutney and serve: heat 1 teaspoon oil, crackle 1 teaspoon mustard seeds and add a few curry leaves, pour over the red chutney. Serve hot idlis with steaming sambar and both chutneys on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.