Mini Sambar Idli: A Delicious South Indian Breakfast Recipe
50 minutes
1298 reads
About Mini Sambar Idli: A Delicious South Indian Breakfast Recipe
Mini Sambar Idli holds a special place in my heart, a beloved South Indian breakfast that's quick, easy, and bursting with flavor. Unlike traditional idli and sambar, this recipe features bite-sized idlis perfectly complemented by a spicy, flavorful sambar. It's a comforting and satisfying meal, perfect for busy mornings.This recipe is a family favorite, often served alongside other South Indian breakfast classics like dosa and Ven Pongal (khara pongal). The soft idlis soak up the delicious sambar, creating an unforgettable taste experience.Get ready to elevate your breakfast game with this simple yet impressive recipe! It's a guaranteed crowd-pleaser, perfect for both weeknights and special occasions.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
- Rice idly rice, vellakaran - 1 kilogram
- 1/2 Rice ponni kilogram
- 200 gm Gram black, split, urad dal
- 100 gm Gram black gram, white
- 2 spoons Fenugreek leaves, methi dana
- Batter or water water soak and grind idly
- 1.5 tsp Salt or as per taste
- 1 cup Pigeon Pea thuvaramparupu - 1 cup
- Gooseberry or tamarind tamarind size
- Onion chopped roughly no s
- 2 cup Water
- 1 spoon Turmeric powder, haldi, tea
- 1 spoon Castor Oil table
- 3 spoons Oil
- 1 tsp Mustard Seeds rai
- 1.5 leaves Curry Leaves
- 2 Chilli green, slitted
- 1 spoon Sambar Powder
- leaves Garnishing or coriander, or curry coriander and curry for
- 1/2 cup Coconut grated
- 4 pod Garlic
- 1 spoon Cumin Seeds tea
- 1 Tomato chopped
- 2 Chillies no s, red
Instructions
Prepare the Idli Batter
- Soak idli rice, ponni rice, and both types of urad dal separately for at least 4 hours. Add fenugreek seeds to the urad dal during the last 15 minutes of soaking.
- Grind the soaked urad dal separately into a smooth batter, adding ice cubes periodically to reduce heat and increase volume.
- Grind the soaked rice into a light, semi-coarse batter, adding water as needed to achieve a thick consistency.
- Combine the urad dal and rice batters. Add salt and let the mixture ferment for at least 10 hours in a warm place.
- Once fermented, mix the batter well and steam in mini idli molds until cooked through.
Prepare the Sambar
- Heat 2 cups of water in a saucepan and add washed toor dal along with 1 tbsp castor oil. Simmer until soft and mushy.
- While the toor dal is cooking, soak the tamarind in water. After 10 minutes, extract the pulp.
- In a separate pan, heat oil, add mustard seeds, and sauté until they splutter. Add chopped onions, green chilies, and curry leaves. Sauté for a minute.
- Add the tamarind pulp, salt, and sambar powder. Bring to a simmer.
- Grind together the grated coconut, garlic, cumin seeds, tomato, and red chilies into a paste. Add to the simmering sambar along with cooked Toor Dal and simmer until the raw smell is gone.
- Garnish with fresh coriander and curry leaves.
Assemble and Serve
- Pour the hot sambar into a serving bowl. Carefully place the steamed mini idlis into the sambar, allowing them to soak up the flavorful liquid.
- Serve hot and enjoy!
Recipe Notes
Expert Tips for Perfect Mini Sambar Idli
- For extra fluffy idlis, use a good quality idli rice and let the batter ferment overnight in a warm place.
- Don't over-grind the batter; a slightly coarse texture is ideal for soft idlis.
- Adjust the amount of sambar powder and green chilies to control the spice level according to your preference.
- For a richer sambar flavor, add a teaspoon of ghee (clarified butter) before garnishing.
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Recipe Nutrition
Calories: 1561kcalCarbohydrates: 69gProtein: 25gFat: 135gSaturated Fat: 15gPolyunsaturated Fat: 36gMonounsaturated Fat: 72gSodium: 1140mgFiber: 16gSugar: 4g
Loganayaki Thamilselvan
Articles: 40
4 Comments
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Looks so flavorful! Thanks for posting.
This is so tempting! Can’t wait to cook it.
Wow, this looks fantastic!
This looks so good! Appreciate the share.