Idli and sambar

Idli and sambar

Idli and Sambar

Idli and Sambar combination is no less than divine. If you never have  tried idli dipped in sambar, then you should try the same soon. When they are served together, they make a full meal

For any South Indian, sambar is a must for idli or dosa or uthappam and no dosa or idli or uthappam is complete until it is served with sambar.   I would not be lying if I say sambar is made every day at every south Indian homes.

I have posted the sambar recipe in one of my previous posts, here I am sharing with you the idli recipe..


  • Black gram lentil/Urad dal/ Uzhunnu parippu – 250 gms
  • Rice – 3 cups
  • Water as needed
  • Fenugreek seeds(uluva)- 1 Tsp
  • Oil for greasing the Idli molds
  • Salt to taste



  1. Wash dal multiple times to remove all the impurities.
  2. Soak dal with fenugreek for 3-4 hours.
  3. Soak the rice separately for 3-4 hours.
  4. Grind both rice and urad dal separately.
  5. Grind adding water little by little until you get smooth and fluffy consistency.
  6. Mix both the batters together in a bowl.
  7. Add salt, combine well and cover with a lid.
  8. Let it ferment for 6-7 hours.
  9. During the fermentation the batter will rise and will become double in size.
  10. For steaming the idli, add water in idli cooker and let it come to a boil.
  11. Add idli to the greased molds.
  12. Place the molds slowly in the cooker and reduce the fire.
  13. Cover with a lid and cook for 12 to 15 minutes.
  14. Serve the idlis with sambar and chutney.

Note: idli batter can be refrigerated well for about 2-3 days.

Bone Appetite & Happy Cooking!



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