When you think of South Indian food, the first dish that comes to mind is idli sambar. A steaming plate of fluffy idlis dipped in tangy sambar is the kind of meal that feels light on the stomach yet filling for the soul. It’s one of those dishes you can eat for breakfast, lunch, or even dinner and never get bored.
In this post, we’ll cover everything you need to know – from the classic idli batter to the instant rava idli version, how to make a flavorful sambar with homemade sambar powder, plus some pro tips, serving ideas, and FAQs.
What is Idli Sambar?
- Idli are basically small steamed rice cakes made with a fermented batter (rice + urad dal). Since these are steamed, they are light, fluffy, easy to digest and perfect for all age groups. This is basically a south Indian dish which is famous all over the world.
- Sambar is a lentil and tamarind-based curry made with different vegetables and its original taste comes from a special spice mix called sambar masala powder. In this blog of ours, we have also given the recipe of making sambhar masala at home so that you can make it easily at home.
If you put both of them together in a plate, it becomes a balanced meal which is full of protein, carbs, fiber, vitamins and minerals. That is why idli-sambar is counted among the most popular breakfast dishes in India. You can also serve coconut chatni with it.
A Little Background
Idli has been a part of our food culture for centuries and is considered one of the lightest and healthiest meals in India. In South Indian homes, it is given to children, elders and even people recovering from heart diseases—because it is soft, mild and nourishing.
Sambar, on the other hand, has an interesting backstory of its own. According to a popular story, it originated in Tamil Nadu when the Maratha ruler Sambhaji tried a novel experiment by combining tamarind and lentils to create a dish. That experiment has today become one of the most iconic curries of South Indian cuisine.
So whenever you enjoy idli-sambar, understand that you are enjoying not just a meal but a piece of culinary history.
Video Guide For Idli Sambar
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Traditional Idli Batter
Ingredients:
- Idli rice (parboiled rice) – 3 cups
- Whole urad dal – 1 cup
- Fenugreek seeds (methi) – 1 tsp
- Salt – as required
- Water – for soaking and grinding
Method:
- Wash and soak rice and urad dal (with fenugreek seeds) separately for 4–5 hours.
- Grind urad dal first – it should be smooth, light, and fluffy. Grind rice into a slightly coarse paste.
- Mix both, add salt, and set aside to ferment overnight (8–12 hours, depending on weather).
- Grease idli moulds and steam the batter for about 10–12 minutes. Soft idlis are ready.
Instant Rava Idli (No Fermentation Needed)
There are days when you don’t have fermented batter on hand, and that’s when rava idli saves the day.
You’ll need:
- Rava (semolina) – 2 cups
- Curd – 1 cup
- Water – as needed
- Eno fruit salt or baking soda – ½ tsp
- Salt – to taste
How to make:
- Roast rava on low heat until it smells nutty. Let it cool.
- Mix it with curd, salt, and a little water to make a thick batter. Rest for 15 minutes.
- Just before steaming, stir in Eno.
- Steam for 10–12 minutes and enjoy.
I sometimes throw in chopped carrots, coriander, or roasted cashews for extra flavor.
Homestyle Sambar Recipe
What you’ll need:
- Toor dal (pigeon peas) – 1 cup
- Tamarind – lemon-sized ball, soaked in warm water
- Small onions/shallots – 10–12
- Tomatoes – 2, chopped
- Vegetables – drumsticks, carrots, beans, pumpkin (your choice, about 1–2 cups)
- Turmeric – ½ tsp
- Sambar powder – 2 tbsp
- Salt – to taste
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – 8–10
- Dry red chilies – 2
- Hing (asafoetida) – a pinch
- Fresh coriander – a handful
Steps:
- Pressure cook toor dal with turmeric till soft. Mash it well and keep aside.
- In a pot, add tamarind extract, onion, tomato, veggies, salt, and sambar powder. Let it cook until veggies are tender.
- Stir in the cooked dal and let everything simmer together for 7–8 minutes.
- Heat oil, splutter mustard seeds, add red chilies, curry leaves, and hing. Pour this tempering into the sambar.
- Finish with coriander leaves.
The kitchen will smell heavenly at this point!
Homemade Sambar Powder
Yes, store-bought sambar powder works fine. But if you have the time, making it at home once in a while really changes the game.
To make it, dry roast:
- 1 cup coriander seeds
- ½ cup dry red chilies
- 2 tbsp chana dal
- 2 tbsp toor dal
- 1 tsp fenugreek seeds
- One tsp black pepper
- 1 tsp cumin seeds
- One tsp turmeric powder
- 10–12 curry leaves
Cool, grind into a fine powder, and store in an airtight jar.
Variations of Sambar
- Onion Sambar: Made with just shallots, has a slightly sweet flavor.
- Arachuvitta Sambar: Freshly ground coconut and spice paste gives it a richer taste.
- Vegetable Sambar: Packed with seasonal vegetables, perfect for a wholesome meal.
- Keerai Sambar: A leafy, healthier version with spinach.
- Hotel-style Sambar: Slightly sweeter, with a touch of tamarind and jaggery – just like restaurants serve.
My Go-To Tips
Some small tricks take idli and sambar to the next level.
For Idlis
Always use idli rice – it gives that soft and fluffy texture which normal rice never gives.
Fermentation is very important. If the kitchen is a little cold, then keep the batter in the oven with the light on – it will work like magic!
Do not overdo steaming – 10-12 minutes are enough.
And if you are making rava idli then remember one rule – do not skip roasting the rava at all, otherwise the idli will become sticky and heavy.
For Sambar
A small secret trick – finish the hot sambar by adding a spoonful of ghee. The aroma alone will give you hotel-style vibes
If you make your own sambar powder, store it in an airtight jar – it will stay fresh and fragrant for 2-3 months.
Serving Suggestions
The best way to enjoy it will always be the classic—steaming hot idlis with a ladle of sambar and a spoonful of fresh coconut chutney on the side. Simple, satisfying, perfect.
But if you feel like experimenting, there are some fun twists too:
- Turn them into sambar idlis—just dunk mini idlis into a bowl of hot sambar, drizzle a little ghee on top, and you’ve got comfort in a bowl.
- Make it a festive breakfast by serving soft idlis with crispy golden medu vadas.
- And if you have leftover idlis, don’t waste them—crumble them up and toss with onions, curry leaves, and green chilies to make a quick idli upma.
FAQs
- Why aren’t my idlis soft?
Usually because the batter hasn’t fermented well, or urad dal wasn’t ground fluffy enough. - How long can I keep idli batter?
3–4 days in the fridge, or longer if frozen in portions. - What veggies work best in sambar?
Drumsticks, pumpkin, brinjal, beans, carrots, radish, spinach – basically anything seasonal. - Can I skip tamarind?
Yes, use more tomatoes or kokum as substitutes. - Is idli sambar good for weight loss?
Yes! Idlis are steamed and light, sambar is full of protein and fiber. A guilt-free meal.
Final Thoughts
Not only in India but also outside India, for many people Idli Sambar is not a common breakfast, it is full of memories. Sometimes that comforting smell used to come from the kitchen at home on Sunday mornings, or during the hostel days, it was that go-to meal which always reminded us of home, like a warm hug.
The beauty of this is that once you learn to make good fermented batter and flavorful sambar, the options never end. This is a meal which is light and filling, simple and wholesome at the same time.
So next time go to the kitchen, don’t think too much. Just steam the fluffy idlis, let the sambar bubble with aroma in a pot, and sit with the family and enjoy this South Indian classic. Some recipes are always timeless, and idli sambar is one of them.
