BreakfastMain Course

Idli with Sambar and Coconut Chutney

Name: Idli with Sambar and Coconut Chutney
Prep time: 12 h
Cook time: 1 h
Total time: 13 h
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup idli rice; 0.5 cup urad dal; 0.5 tsp fenugreek seed; 1 tsp salt; 0.5 cup toor dal; 1 pcs tamarind small lemon sized; 0.5 cup bottle gourd chopped; 0.5 cup drumstick chopped; 0.5 pcs onion sliced; 1 pcs tomato chopped; 2 tbsp sambar powder; 0.5 tsp turmeric powder; 1 tsp salt; 1 tbsp oil; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 10 pcs curry leaf; 2 pcs dried red chili; 0.25 tsp asafoetida; 0.5 cup grated coconut fresh or frozen; 1 tbsp roasted chana dal; 1 pcs green chili; 4 g ginger; 0.5 tsp salt; 0.5 tbsp oil; 0.25 tsp mustard seed; 5 pcs curry leaf

This recipe features soft, fluffy idlis, a savory and aromatic sambar, and a fresh, bright coconut chutney. It's a classic South Indian breakfast that is both nutritious and delicious. The combination offers a delightful balance of textures and flavors.

An original recipe by Forkin

Total time: 13 hr
Serves: 4
Difficulty: Hard

Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

idli batter

2 cupidli rice
0.5 cupurad dal
0.5 tspfenugreek seed
1 tspsalt

sambar

0.5 cuptoor dal
1 pcstamarind, small lemon sized
0.5 cupbottle gourd, chopped
0.5 cupdrumstick, chopped
0.5 pcsonion, sliced
1 pcstomato, chopped
2 tbspsambar powder
0.5 tspturmeric powder
1 tspsalt

sambar tempering

1 tbspoil
0.5 tspmustard seed
0.5 tspcumin seed
10 pcscurry leaf
2 pcsdried red chili
0.25 tspasafoetida

chutney

0.5 cupgrated coconut, fresh or frozen
1 tbsproasted chana dal
1 pcsgreen chili
4 gginger
0.5 tspsalt

chutney tempering

0.5 tbspoil
0.25 tspmustard seed
5 pcscurry leaf

Equipment

idli molds · idli cooker or steamer · wet grinder or high-speed blender · small pan · large bowl · large pot · pressure cooker

The method

Step by step

1
Wash idli rice and urad dal separately until the water runs clear.
About 5 min
Cook’s note: This helps remove impurities and excess starch.
2
Soak idli rice in plenty of water for at least 6 hours or overnight.
About 6 hr
3
Soak urad dal and fenugreek seeds together in plenty of water for at least 6 hours or overnight.
About 6 hr
Cook’s note: Fenugreek seeds aid in fermentation and give a good texture.
4
Drain the urad dal and fenugreek seeds, then grind them into a very smooth, fluffy paste using a wet grinder or high-speed blender, adding water little by little if needed.
About 20 min
Cook’s note: The batter should be light and airy for soft idlis.
5
Drain the idli rice and grind it into a slightly coarse batter, similar to fine semolina, adding water as needed.
About 15 min
6
Combine the urad dal batter and rice batter in a large bowl, add the salt, and mix well with your hands for 5-7 minutes.
About 7 min
Cook’s note: Mixing by hand helps incorporate air and aids fermentation.
7
Cover the bowl and let the idli batter ferment in a warm place for 8-12 hours, or until it has doubled in volume and is bubbly.
About 8 hr
Cook’s note: Fermentation time varies with ambient temperature. In cooler climates, use a warm oven (turned off) or a proofing setting.
8
Wash toor dal and pressure cook it with turmeric powder and enough water until very soft, for about 3-4 whistles.
About 15 min
9
Soak tamarind in a small amount of hot water for 10 minutes, then extract the pulp and discard any solids.
About 10 min
10
In a large pot, combine the cooked dal, tamarind pulp, bottle gourd, drumstick, onion, tomato, sambar powder, and salt.
About 5 min
11
Add enough water to achieve your desired sambar consistency, then bring to a boil and simmer for 15-20 minutes, or until the vegetables are tender.
About 20 min
12
For the sambar tempering, heat oil in a small pan, add mustard seeds and let them splutter.
About 2 min
13
Add cumin seeds, curry leaves, dried red chilies, and asafoetida, then sauté for a few seconds until fragrant.
About 1 min
14
Pour the tempering into the simmering sambar and stir well.
15
For the chutney, combine grated coconut, roasted chana dal, green chili, ginger, and salt in a blender.
About 2 min
16
Add a little water and blend to a smooth paste.
About 2 min
Cook’s note: Adjust water for desired consistency.
17
For the chutney tempering, heat oil in a small pan, add mustard seeds and let them splutter.
About 2 min
18
Add curry leaves and sauté for a few seconds.
About 1 min
19
Pour the tempering over the prepared coconut chutney and mix.
20
Grease idli molds with a little oil.
About 1 min
21
Gently stir the fermented idli batter (do not overmix, as it will lose its fluffiness).
22
Pour the idli batter into the greased molds, filling them about three-quarters full.
About 1 min
23
Steam the idlis in an idli cooker or steamer for 10-12 minutes, or until a toothpick inserted comes out clean.
About 12 min
Cook’s note: Ensure the water in the steamer is boiling before placing the molds inside.
24
Let the idlis rest for 2-3 minutes before demolding them carefully with a spoon.
About 3 min
Cook’s note: This makes them easier to remove without breaking.
25
Serve the hot idlis with warm sambar and fresh coconut chutney.

Keep it good

Storage

Store leftover idlis, sambar, and chutney separately in airtight containers in the refrigerator.

Reheating

Reheat idlis by steaming for a few minutes. Sambar can be reheated on the stovetop or microwave. Chutney is best served fresh but can be gently warmed if desired.