Idli Sambar

Idli — the soft, white, steamed rice-and-lentil cakes of South India — are one of the most nutritionally complete breakfasts in the world, and among the few fermented foods that anchor an entire culture's morning ritual. The batter of rice and urad dal is soaked, ground, and fermented overnight, producing a natural leavening that creates idli's signature spongy texture and subtle tang. Eaten across Tamil Nadu, Karnataka, and Kerala from dawn onward, they are inseparable from sambar — the tangy, spiced tamarind and lentil broth — and coconut chutney. In Chennai, the best idli-sambar is still served on banana leaves.

Serves: 4

Ingredients

For the idli batter (begin 1-2 days ahead):

• 300g (1.5 cups) idli rice or parboiled rice
• 100g (0.5 cup) whole urad dal (black gram, hulled)
• 1 tsp fenugreek seeds
• Salt to taste

For the sambar:

• 200g (1 cup) toor dal (split pigeon peas)
• 200g (7 oz) mixed vegetables (drumstick, shallots, tomato, eggplant)
• 30ml (2 tbsp) tamarind paste
• 1 tbsp sambar powder
• 1/4 tsp turmeric

Sambar tempering:

• 1 tbsp coconut oil or ghee
• 1 tsp mustard seeds
• 2 dried red chilies
• 1 sprig curry leaves
• 1 pinch asafoetida (hing)

Instructions

1. Soak rice and fenugreek seeds together, and urad dal separately, in cold water for 6-8 hours. Grind urad dal to a very smooth, airy batter. Grind rice to a slightly coarser batter. Combine both, add salt, and ferment at room temperature for 10-14 hours until risen and bubbly.
2. Cook toor dal with turmeric and 750ml (3 cups) water until completely soft, about 25 minutes. Mash roughly.
3. Add vegetables, tamarind paste, sambar powder, and enough water to reach a soupy consistency. Simmer 15 minutes until vegetables are tender.
4. In a small pan, heat oil until shimmering. Add mustard seeds and wait for them to pop (about 30 seconds). Add chilies, curry leaves, and asafoetida. Pour this tempering into the sambar.
5. Grease idli moulds and fill each cavity with batter to about three-quarters full. Steam in an idli steamer or improvised steamer over boiling water for 10-12 minutes until a skewer comes out clean.
6. Remove idlis, serve immediately with hot sambar and coconut chutney.

Cook's Notes: The fermentation is non-negotiable for authentic idli — shortcuts produce dense, gummy results. In cooler climates, place the batter in an oven with just the light on to maintain warmth. Leftover idli can be pan-fried in ghee until crispy for a completely different but equally delicious dish.