Idli with Sambar is a popular South Indian Breakfast. A light healthy Glutenfree recipe, it is also delicious. In South Indian Restaurants , you will find a popular dish known as the '14 Idli Sambar'. They are 14 mini/baby idlis dunked in steaming hot 'tiffin sambar'. The porous soft idlis absorb the sambar and tastes so good.
Grinding the batter at home gives absolute soft, spongy, idlis. You can grind them at home using this recipe.
The sambar that we make for dunking the idlis is thinner in consistency and made with slight changes compared to the regular sambar. We can make this sambar quickly when the idlis are steaming.
14 Idli Sambar :
Preparation time : 10 minutes
Cooking time : 35-40 minutes
Special Equipment/Vessel : Small size idli plates, ladle, pan
1 cup = 250 ml cup
5 cups Idli Batter
1 large onion ( thinly sliced)
1 large tomato or 2 medium size ones (finely chopped)
15 -20 fresh curry leaves
2 teaspoon tamarind paste OR juice from 1 lemon size tamarind soaked in warm water.
1 tablespoon moong Dal / split yellow gram ( boiled and mashed)
1/2 teaspoon mustard seeds
1 tablespoon Sambar Powder
1/4 teaspoon turmeric powder
1 tablespoon sesame oil + extra for greasing idli plates
salt to taste
For Garnish ( for each 14 Idli bowl) :
1 teaspoon finely chopped cilantro/ coriander leaves
1 teaspoon finely chopped onions
1 teaspoon ghee/clarified butter
To make idlis:
1. Grease the idli plates with sesame oil.
2. Spoon the idli cups with a teaspoon of idli batter.
3. Steam the idlis for 10 minutes.
4. Check by inserting a fork/toothpick in the middle of the idli . It should come out clean.
For the sambar :
1. In a wide pan, heat oil and add the mustard seeds.
2. When the mustard seeds splutter, add the curry leaves, thinly sliced onions and shallots with little salt and turmeric powder. Cook in medium flame.
3. When they turn transparent ( around 1-2 minutes), add the tomatoes ,mix well.
4. Let the tomatoes become mushy ( 2-3 minutes).
5. Add the tamarind juice. If using paste, dilute it with 250 -300 ml water.
6. Add the sambar powder and adjust salt.
7. Simmer in low flame (covered) for 5-7 minutes.
8. Now, add the boiled and mashed moong dal with 1/2 cup water ( adjust water ).
9. Let the sambar simmer for 5 to 7 minutes.
10. Switch off.
How to assemble the 14 Idli Sambar :
1. Place 14 idlis in a bowl.
2. Pour the sambar on top.
3. Garnish with onions, cilantro, milagai podi.
4. Pour hot ghee on top of the podi and serve hot.
Your tasty breakfast/appetiser is ready so quickly!
1. You can add chopped white pumpkin, drumstick , carrot in the sambar if you like ( You need to parboil them separately).
2. You can powder the moong dal (uncooked) and pressure cook the sambar with adequate water.
3. Adjust the water quantity according to taste.
4. If you prefer thicker sambar, you can add 1 to 2 teaspoon of Sattu powder/pottukadalai powder to 1 tablespoon of water and add this to the thin sambar to make it thicker.
5. Tear the curry leaves before to add it to sambar for additional flavour.
6. If you are carrying the idlis for picnics or potluck parties, then take the sambar separately and heat it before you serve. Add the sambar to idlis just before serving.