How long does Idli with Sambar keep in the fridge?

Idli with Sambar keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Idli with Sambar ahead of time?

Yes. Idli with Sambar is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most south indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Idli with Sambar?

Classic pairings include standalone. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian VeganBreakfast Medium

Idli with Sambar

Name: Idli with Sambar
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 cups ready idli batter (fermented urad-rice); 0.75 cup toor dal, washed; 1 cup mixed sambar veg (drumstick, pumpkin, brinjal, onion); 1 small tomato, chopped; 2 tbsp tamarind pulp; 1 tbsp sambar masala; 0.5 tsp turmeric; 1 tsp mustard seeds; 0.5 tsp fenugreek seeds; 12 curry leaves; 1 dried red chilli; 2 tbsp oil; 1 tsp salt

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Steamed & dal-vegetable broth

Time: 30 min
Serves: 4
Calories: 320 kcal
Protein: 12 g

0:00 / 1:39

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Method

1Grease idli moulds, fill 3/4 full with batter, steam 12 minutes until a skewer comes out clean. Rest 2 minutes before unmoulding.
2Pressure cook toor dal with turmeric and 2 cups water for 4 whistles; mash smooth.
3Boil mixed veg with a pinch of turmeric, salt and 1 cup water till tender.
4Add cooked dal, tamarind pulp, sambar masala and tomato to the veg; gently bubble 10 minutes.
5Frying the spices: heat oil, crackle mustard, fenugreek, dried red chilli and curry leaves. Pour into the sambar.
6Serve hot idlis with sambar and coconut chutney.

About this recipe

Naturally vegan and high in protein from fermented urad dal and sambar's lentils.

Ingredients

Method

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