Idli Sambar
Idli sambar is a cornerstone of South Indian breakfast tradition, its fermentation technique dating back many centuries and prized for being both nutritious and easy to digest.
Soft steamed rice and lentil cakes served with a tangy, spiced lentil and vegetable soup — a beloved South Indian breakfast, light yet deeply comforting.
Ingredients
Method
Soak and grind rice and urad dal separately, then combine and ferment overnight until bubbly.
Steam spoonfuls of the batter in an idli mould for 10-12 minutes until fluffy and set.
For the sambar, cook toor dal with vegetables until soft, then stir in sambar powder and tamarind paste.
Simmer the sambar until thickened, and serve hot alongside the steamed idli.
A properly fermented batter should have visibly increased in volume and smell slightly tangy — this is what gives idli their light, airy texture.
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