Idli Sambar

Idli sambar is the defining breakfast of Tamil Nadu and Karnataka — cloud-soft fermented rice and lentil cakes served alongside a vibrant tamarind-spiced toor dal sambar. This dish has sustained millions across South India for centuries and is considered one of the world's healthiest breakfasts.

Serves: 4

Ingredients

Idli batter (prepare 1 day ahead):

• 300g (1.5 cups) parboiled rice (idli rice)
• 100g (1/2 cup) urad dal (split black gram), soaked 4 hours
• 1/2 tsp (2g) fenugreek seeds, soaked with the dal
• 1 tsp (5g) fine salt

Sambar:

• 200g (1 cup) toor dal (split pigeon peas)
• 1 medium tomato, chopped
• 100g (3.5 oz) shallots, halved
• 1 small drumstick (moringa), cut into 5cm pieces (optional)
• 2 tbsp (30g) tamarind paste
• 1 tsp (5g) sambar powder
• 1/2 tsp (2g) turmeric
• Salt to taste

Sambar tempering:

• 2 tbsp (30ml) sesame oil
• 1 tsp (5g) black mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 1/4 tsp (1g) asafoetida

Instructions

1. Soak idli rice 6 hours. Grind urad dal with fenugreek to a light, fluffy batter, incorporating air. Grind soaked rice coarsely. Combine batters, add salt, mix, and ferment in a warm spot 12-16 hours until doubled and bubbly.
2. Cook toor dal with tomato and turmeric in 600ml water until completely soft, about 20 minutes. Mash or blend smooth.
3. Add shallots, drumstick, tamarind paste, and sambar powder to the dal. Simmer 12-15 minutes until vegetables are tender. Adjust consistency with water and season.
4. Heat sesame oil in a small pan until shimmering. Add mustard seeds — when they pop, add curry leaves, dried chillies, and asafoetida. Pour immediately into sambar.
5. Oil idli moulds. Ladle fermented batter into each. Steam over boiling water for 10-12 minutes until a skewer comes out clean and the idlis feel firm but springy.
6. Serve hot idlis with sambar and fresh coconut chutney.

Cook's Notes: Fermentation time varies with temperature — a warm kitchen reduces it to 10 hours, while a cool kitchen may take 18. The batter is ready when it has a slightly sour smell and has risen noticeably.