Idli with Sambar
Soft URAL idlis served the traditional way — soaking up a warm, tangy lentil and vegetable sambar.
Prep
10 min
Ferment
10–12 hours
Cook
8–10 min idlis, 25 min sambar
Yield
Serves 4
Ingredients
- 1 pack URAL Idli Mix
- 600 ml water
- 1 cup toor dal (split pigeon peas), cooked and mashed
- 1 cup mixed vegetables (carrot, drumstick, pumpkin), chopped
- 2 tbsp sambar powder
- 1 tbsp tamarind pulp
- 1 tsp mustard seeds
- 1 sprig curry leaves
- Salt, to taste
Preparation & Cooking
Blend 1 pack URAL Idli Mix with 600 ml of water for 1 minute. Cover and ferment 10–12 hours, until risen and airy.
Pour into greased idli molds and steam for 8–10 minutes, until set and fluffy.
For the sambar, simmer the mixed vegetables until tender, then stir in the cooked dal, sambar powder, tamarind pulp, and salt. Simmer 10 minutes.
In a small pan, temper mustard seeds and curry leaves in a little oil, then pour over the sambar.
Serve the warm idlis alongside a generous bowl of sambar.
Serving Suggestions
- Add a spoonful of ghee on top of the idlis just before serving.
- Round out the plate with coconut chutney for extra freshness.