Sambar Idli / Mini Idli with Sambar


1- 1 1/2 cups idli batter
1/2 cup toor dal
2 tomatoes
3 green chillies
lemon sized tamarind/ 2 tbsp tamarind extract
1 tsp sambar powder
1/2 tsp turmeric powder
12-15 shallots
1 dry red chilli
1 1/2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1/4 tsp asafoetida
2 tbsp chopped coriander leaves
salt to taste


  1. To prepare mini idlis, take idli batter in a bowl. Grease the mini idli moulds with little oil and spoon/pour the batter in each hole.
  2. Then steam cook it for 10-12 minutes .Switch off the flame and remove the moulds and keep it aside for 2-3 minutes.
  3. Then carefully remove the idli’s from the moulds using a spoon and keep it aside.
  4. For sambar, first soak tamarind in little water and extract its juice and keep it aside.
  5. Pressure cook the dal with 1/4 tsp turmeric powder, a pinch of asafoetida and a dry red chilli adding enough water.When cooked, mash the dal well and keep it aside.
  6. Heat 2 tsp ghee in a pan and splutter mustard seeds and cumin seeds. Add curry leaves and  asafoetida and mix well.
  7. Add peeled shallots, slit green chillies to this and fry for a minute.
  8. Add chopped tomatoes and saute well till tomatoes turn soft.
  9. Then add enough water with tamarind juice and salt and bring to boil.
  10. Add turmeric powder and sambar powder, mix well and cook for a minute.
  11. Add 1 tbsp chopped coriander leaves to this and cook for 1-2 minutes.
  12. Then add cooked dal and mix well. Adjust the salt and add water if required and boil for 2-3 minutes on medium flame. 
  13. Add 1 tbsp ghee on top and remove from flame.
  14. To serve, in a serving plate pour 2 ladleful of hot sambar and then add the mini idlis.
  15. Garnish with chopped coriander leaves and serve hot…


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