Idli Sambhar – by chef Mano


Idli Sambhar

Prep Time 40 minutes
Cook Time 30 minutes
Cuisine South Indian
Servings 5 People



  • 1.5 cup Idli rice
  • 1 cup Boiled rice
  • 4 cup Urd dal
  • Salt -as needed
  • Oil- (To spread on the moulds)


  • 1 cup Sambar dal
  • 2 Potato
  • 1 Carrot
  • 2 Tomato
  • 1 Egg plant
  • 1 Drumstick
  • 50 gm Sambar powder
  • 1 pinch Turmeric powder
  • 1 tbsp Chilli powder
  • 2 tbsp Coriander powder
  • 2 pinch Asafoetida
  • 40 gm Thamarind (soak in warm water)
  • Salt – as you needed
  • 100 ml Oil
  • 2 sprig Curry leaf
  • 20 gm Mustered seeds
  • 5 Kashmiri chilli



  • Soak the rice and urd dal for 4 hrs
  • Wash and grind the rice and urd dal separate to a medium smooth paste.
  • Mix together with less water and keep it for fermenting.
  • If it’s a cold climate I recommend adding 1tsp of yeast into the mixture.
  • Next day mix the mixture well, add salt, oil the idli moulds and pour.
  • Steam it for 15 min and serve it with Chutney or sambar.


  • Wash the sambar dal, add a pinch of turmeric and boil to a smooth paste.
  • up a kadai, add oil, crackle mustard seed, chilli and curry leaf.
  • Add all diced vegetables into the mixture, sautéfor a while. Add all masalas excepet  asefotida
  • Add water and let it get boil until the vegetables are smooth. Add the cooked dal,boil until all the forth comes on top.
  • Skim the forth,add thamrind water,sprinkle with asafoetida and check salt.
No Comments

Sorry, the comment form is closed at this time.