Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Rice Idli with Sambar

Traditional 24. Rice Idli with Sambar recipe

🧺 Ingredients

• 2 cups rice (300g), soaked 4 hours
• ¾ cup urad dal (white lentil, 130g), soaked 4 hours
• ¾ tsp salt (4g)
• ¼ tsp fenugreek seeds (1g, optional)
• ½ tbsp oil (7ml)
• 1 cup toor dal (150g), cooked
• 2 tbsp oil (30ml)
• ¼ tsp mustard seeds (1g)
• ¼ tsp cumin seeds (1g)
• 1 dried red chilli (2g)
• 10 curry leaves (2g)
• 1 small onion (50g), chopped
• 2 medium tomatoes (150g), chopped
• 3 cups water (720ml)
• 1 tbsp sambar powder (5g)
• 1 tsp salt (5g)
• Juice of ½ lemon (15ml)

👩‍🍳 How to make Rice Idli with Sambar

1. Soak rice and urad dal separately 4 hours (grains soften, fermentation begins).
2. Drain rice and dal thoroughly.
3. Grind rice to smooth, thick paste using grinding stone or wet grinder.
4. Grind urad dal to fluffy batter (incorporates air).
5. Mix both batters together; add salt and fenugreek seeds.
6. Add oil; fold in gently without deflating.
7. Cover and leave at warm place 4–8 hours for fermentation (batter doubles in volume, becomes bubbly).
8. Heat oil in pan over medium heat.
9. Add mustard seeds, cumin seeds, dried chilli, curry leaves; splutter 30 seconds.
10. Add onion; fry 2 minutes.
11. Add tomatoes; fry 2 minutes.
12. Add cooked toor dal; stir well.
13. Pour water; bring to boil.
14. Reduce to medium; simmer 5 minutes.
15. Add sambar powder; simmer 3 minutes.
16. Add salt and lemon juice; taste and adjust.
17. Grease idli molds with oil.
18. Spoon fermented batter into molds (about ¾ full).
19. Boil water in idli steamer; place molds on stands.
20. Steam 8–10 minutes until idlis are cooked through (toothpick comes out clean).
21. Cool 1 minute; unmold onto plate.
22. Serve hot with sambar and chutney.
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