Soft Idli with Light Vegetable Sambar (Home-Style)
30 minutes
107 reads
About Soft Idli with Light Vegetable Sambar (Home-Style)
Soft steamed idlis paired with a light, tangy vegetable sambar — one of India's most complete and nourishing breakfasts.This home-style version uses simple dal and everyday vegetables cooked with a gentle tamarind base and a clean mustard tadka. Low in oil, easy to digest, and naturally filling without being heavy.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Idli
- 1.5 cup Idli Batter Ready-made or fermented overnight
- 1/2 tsp Oil For greasing the idli moulds
For the Sambar
- 1/3 cup Toor Dal Washed and soaked for 20 minutes
- 3/4 cup Carrot Chopped
- 1 Tomato Roughly chopped
- 4 Pieces Drumstick Each about 2 inches long
- 1 tsp Tamarind Paste Or a marble-sized ball of tamarind soaked in warm water
- 1 tsp Sambar Powder Store-bought or homemade
- 1/4 tsp Turmeric Powder
- 3/4 tsp Salt
For the Tadka
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 8 Curry Leaves
- 1 Red Chilli Dried
- 1 Onion Small, finely chopped
- 1 pinch Asafoetida
Instructions
Cooking the Dal
- Pressure cook the toor dal with 1 cup water and turmeric powder for 3 whistles on medium heat. Once pressure releases, mash the dal until smooth and lump-free.
Building the Sambar
- Add the mashed dal to a pan over medium heat. Add the carrot, tomato, drumstick pieces, tamarind paste, sambar powder, salt and 1 cup water. Stir well to combine.
- Bring to a gentle boil then reduce heat and simmer for 10 to 12 minutes until the vegetables are soft and the sambar thickens slightly. Adjust water if needed.
Steaming the Idlis
- Lightly grease the idli moulds with oil. Pour the batter into each mould until three-quarters full — do not overfill.
- Steam in an idli cooker or steamer on medium heat for 10 to 12 minutes. Insert a toothpick — if it comes out clean the idlis are done. Let them rest for 2 minutes before removing.
Final Tadka and Serving
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, red chilli, chopped onion and a pinch of hing. Sauté for 1 minute until the onion softens lightly.
- Pour the tadka directly into the simmering sambar. Stir once and taste for salt. Serve the idlis warm alongside a bowl of hot sambar.
Recipe Notes
Good To Know
Idli and sambar together form one of the most nutritionally balanced Indian breakfasts - fermented batter improves gut health, toor dal provides protein, and the vegetables add fibre and micronutrients. All of this with minimal oil.How to Use in the Meal Plan
Have 2 idlis with one bowl of sambar as your breakfast. This combination is light enough to digest easily and filling enough to keep hunger away until lunch.Expert Tips
Do not overfill the idli moulds — the batter rises during steaming. If using store-bought batter, bring it to room temperature before using for softer idlis. The sambar tastes better after resting for 5 minutes as the flavours settle.Serving Suggestion
Serve with a small bowl of fresh coconut chutney if available. If not, the sambar alone is complete. Avoid adding extra oil or butter to the idlis.Storage Instructions
Sambar keeps well in the refrigerator for up to 2 days. Reheat gently with a splash of water. Idlis are best eaten fresh but can be stored for up to 1 day and reheated by steaming for 2 minutes.Related Posts You May Like
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Recipe Nutrition
Calories: 522kcalCarbohydrates: 107gProtein: 11gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 1162mgPotassium: 494mgFiber: 8gSugar: 10gVitamin A: 8901IUVitamin C: 128mgCalcium: 77mgIron: 2mg
