Authentic Idli Sambar Recipe- Urad Dal & Idli Rava Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Idli Sambar Recipe – Urad Dal & Idli Rava Delight

Hey everyone! If you’ve ever craved that perfect, fluffy idli dunked in a vibrant, flavorful sambar, you’re in the right place. This recipe is a little piece of my childhood – I remember my grandmother patiently soaking and grinding the lentils, and the whole house smelling of fermentation. It takes a bit of time, but trust me, the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any idli sambar recipe. It’s a deeply satisfying, comforting meal that’s both healthy and delicious. It’s perfect for a weekend breakfast, a light dinner, or even a festive occasion. Plus, it’s a fantastic way to experience the incredible flavors of South Indian cuisine. You’ll love the soft texture of the idlis, the tangy sambar, and the fresh coconut chutney – a truly harmonious trio!

Ingredients

Here’s what you’ll need to make this idli sambar magic happen:

• 2 cups idli rava (cream of rice)
• 1 cup urad dal (Black gram)
• Pinch of cooking soda
• 1 cup tur dal (red gram)
• ½ cup bottle gourd (peeled and cubed) – about 100g
• ¼ cup carrots (chopped) – about 50g
• 3 green chillies
• ¼ cup radish (sliced) – about 50g
• 5-6 baby onions
• 1 tomato
• 1 tbsp coriander leaves
• 10 curry leaves
• 1 tbsp tamarind paste
• 2 tbsp sambar powder
• 1 cup grated coconut
• ¼ cup dalia (split chickpea) – about 50g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Idli Rava: This is the key to those wonderfully soft idlis. Make sure it’s good quality – a coarse variety works best. Don’t confuse it with regular rice flour!
• Urad Dal: This lentil is what gives the idlis their fluffy texture. Soaking it properly is crucial for a smooth batter.
• Sambar Powder: You can use store-bought, but homemade sambar powder really elevates the flavor. I usually make a big batch and store it for whenever the sambar craving hits.
• Tamarind Paste: This adds that signature tangy flavor to the sambar. If you have a block of tamarind, soak it in warm water and extract the pulp instead.
• Vegetable Variations: Feel free to experiment with the sambar vegetables! Drumsticks, eggplant, and okra are all popular choices, depending on the region and season. My aunt always adds a bit of pumpkin to hers – it’s delicious!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the urad dal for at least 2 hours. Separately, soak the idli rava for about an hour before you plan to mix everything together.
2. Grind the soaked urad dal into a light and fluffy batter. This might take a little patience, but it’s worth it! Then, mix the ground dal with the soaked idli rava.
3. Now, the important part – fermentation! Cover the batter and let it ferment overnight, or for at least 8-12 hours. The warmer the climate, the faster it will ferment.
4. Once fermented, add salt and a pinch of cooking soda to the idli batter. Give it a gentle mix.
5. While the batter is fermenting, let’s start the sambar! Pressure cook the tur dal with the bottle gourd, carrots, and radish for about 8 minutes.
6. Add the remaining vegetables (baby onions and tomato), green chillies, sambar powder, and tamarind paste to the cooked dal. Simmer for another 15 minutes, allowing the flavors to meld together beautifully.
7. For the tempering, heat some oil in a small pan. Add mustard seeds, and once they splutter, add red chilies and curry leaves. Pour this fragrant tempering over the sambar.
8. Now for the chutney! Grind the grated coconut, dalia, and green chillies into a smooth paste.
9. Temper the chutney just like the sambar – mustard seeds, urad dal, and curry leaves in oil. Mix this into the chutney paste.
10. Finally, grease your idli plates, pour in the idli batter, and steam for 10-12 minutes.

Expert Tips

• Don’t overmix the idli batter after adding the cooking soda.
• Ensure your steamer has enough water to last the entire steaming process.
• A drop of oil on the idli plates prevents sticking.
• Adjust the amount of green chillies to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: For a milder sambar, reduce the number of green chillies and the amount of sambar powder. For a spicier kick, add more! My friend loves to add a pinch of cayenne pepper.
• Festival Adaptations: Idli sambar is a staple during South Indian New Year (Ugadi/Puthandu) and Ganesh Chaturthi. You can add a special touch by including seasonal vegetables in the sambar.

Serving Suggestions

Serve the hot idlis immediately with the sambar and coconut chutney. A dollop of ghee on top of the idlis is optional, but highly recommended! It’s also lovely with a side of vada or dosa.

Storage Instructions

• Idli Batter: You can store leftover idli batter in the refrigerator for up to 3 days. It might lose some of its fluffiness, but it will still be usable.
• Sambar: Sambar stays fresh in the refrigerator for about 2-3 days. Reheat gently before serving.
• Chutney: Chutney is best enjoyed fresh, but you can store it in the refrigerator for up to 2 days.

FAQs

What is the best type of rice to use for Idli Rava?

Parboiled rice is traditionally used to make idli rava. It gives the idlis a good texture and helps them stay soft.

Can I make the idli batter in a mixer grinder?

Yes, you can! Just make sure your mixer grinder is powerful enough to grind the urad dal into a smooth batter. You might need to add a little water to help with the grinding process.

How do I know if the idli batter has fermented properly?

The batter should have doubled in volume and have a slightly sour smell. You’ll also see small bubbles on the surface.

Can I skip the steaming and cook the idlis in a pot?

While steaming is the traditional method, you can try cooking the idlis in a pot with a tight-fitting lid. However, they might not be as fluffy.

How long does sambar stay fresh in the refrigerator?

Sambar typically stays fresh in the refrigerator for 2-3 days.

What vegetables can I substitute in the sambar?

Feel free to substitute vegetables based on your preference and availability. Drumsticks, eggplant, okra, and pumpkin are all great options.