Idly Sambar 🌟

Idly and Drumstick Sambar

Nothing makes a soulful breakfast more than some steaming hot, spongy idlies!

It took me 25 years (my whole life until now 😂) to actually start appreciating the simplicity and heartiness of this dish. With some spicy and flavorful sambar, I think I can eat this all day, everyday! I’ve finally bought myself idly plates and a steamer after much contemplation! 🤷🏻‍♀️ You can make the batter at home simply by using a blender. No grinder required!

I love my idly soaked in sambar! 🤤

How do you like yours?

From my Kitchen Today, Idly Sambar! 🍛

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Ingredients:

For the Idli

Rice - 2 cups (I used Sona Masoori)

Whole Urad Dhal - 1/2 cup

Beaten Rice (Poha) - 1/3 cup

Fenugreek - 1 tsp

Salt - as needed

Method:

1. Soak the rice, Urad Dhal, beaten rice and fenugreek overnight or for 8 hours in water

2. Drain the water completely and grind to a smooth batter in a blender

3. Let the batter ferment for 8-12 hours at room temperature. Remember the batter rises to double the original volume

4. Grease the idli palates with oil. Pour the batter and steam for 12-15 mins in simmer

5. Let the idlies cook before removing from the plate. Serve with hot sambar or chutney :)