Petite Idli Picks With Sambhar Dip

4 from 1 vote

PETITE Idli picks with Sambhar Dip is a trendy version of presenting the much adored and cherished south Indian food in a contemporary style.
This starter is easy to make for a big gathering. This recipe, PETITE Idli picks with Sambhar Dip suits the palettes of all age groups and is a very healthy recipe.
At the same time, the portion used per serving is such that you will not feel overloaded.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Served AsSnacks
CuisineSouth Indian
Recipe Taste Salty, Savoury
Servings 4


Idli batter

  • 3 cups Rice idli rice, soaked overnight
  • 1 cup Urad dal soaked overnight, mix with the soaked rice above and ground to fine paste, ferment for around 10 to 12 hours.


  • 1/2 cup Toor dal
  • 2 Tomatoes medium size
  • 1 Green chili chopped
  • 1/2 inch Ginger
  • 7 to 8 Curry leaves
  • 1/2 cup Water for boiling the dal
  • 1 Tamarind walnut size, soaked in water for ten minutes
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • Salt to taste
  • 1 tsp Mustard seeds
  • 1 tsp Red chili powder
  • 1/4 tsp Asafetida hing
  • 1 Onion small, finely sliced
  • 1 tbsp Oil
  • 2 tsp Sambhar powder
  • 10 to 12 sprigs Coriander leaves chopped


  • 2 tsp Oil 1 tablespoon of Podi powder



  • Taste the idli batter and adjust salt and consistency. Fill the mini idli moulds with the idli batter and steam for 10 minutes
  • Heat oil in a skillet and saute the podi powder for a few seconds.
  • Switch off the gas and combine half quantity of the idlis with the podi powder. Cover and keep aside


  • Boil the daal with tomatoes, green chilli, ginger, curry leaves and water.Cool and blend.
  • Add a little more water to the blended daal but it should be thick like a dip. Bring to boil
  • Mix a little bit of tamarind water to the dal.
  • In a skillet heat oil, let the mustard seeds splutter along with curry leaves and hing.
  • Add the sliced onions and saute till translucent
  • Add the sambhar powder, turmeric powder, salt, coriander powder, red chilli powder. saute the spices well.
  • Mix these sauteed spices into the sambhar dip. Let the sambhar simmer for two minutes.
  • Switch off the gas. mount idlis on toothpicks and serve with sambhar. Enjoy!!

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4 from 1 vote

Recipe Nutrition

Calories: 808 kcal | Carbohydrates: 155 g | Protein: 27 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.02 g | Sodium: 80 mg | Potassium: 410 mg | Fiber: 17 g | Sugar: 4 g | Vitamin A: 1105 IU | Vitamin C: 51 mg | Calcium: 112 mg | Iron: 6 mg

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Neha Pahilwani
Neha Pahilwani

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