Sambar Idli is a tasty, lovely tiffin made by dunking idlis in sambar and garnished with onions & ghee. Sambar Idli is an alternate to the regular idli & loved by families in South India in both restaurants and homes. Sambar Idli is comforting steamed food that is ideal for all ages at all times.
I love mini idli sambar or sambar idli the best but only at some restaurants where I like their sambar, here in CBE I love both Annapoorna and Anandas.
Introducing my new idli pot…Finally bought one as per my needs and requirements…yayy? I transformed a steel kadai and was using it all these days…though I have a idli cooker I take it out only when there are guests at home because it is too big.So that justifies this new buy right?! 🙂
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📖 Recipe Card
Sambar Idli
Ingredients
- 4 idli
- 1 cup idli sambar
- 2 tablespoon big onion finely chopped
- 2 teaspoon coriander leaves finely chopped
- 1 teaspoon ghee
Instructions
- Take a ladle full and add it to the idly pan and steam it for 10-12mins.
- Sprinkle little water and carefully slide around the edges using a spoon to take the idlis. Now idlis are ready.
- Sambar should be hot now get ready with all other ingredients.
- Take 2 idlis in a plate.
- Pour sambar over it. Pour till the idlis are fully covered with sambar.
- Drizzle ghee.
- Now sprinkle chopped raw onion and coriander leaves.
- Serve Sambar Idli hot!
Notes
- Sambar should be neither thick nor runny, it should be in between.
- Make sure your sambar or idli is hot while making sambar idli so that the idlis easily absorb the sambar. Both are hot then bliss 😉
- The idlis should have porous texture so that it absorbs the sambar well. If they are smooth then it is not suitable for sambar idli. The idli batter should be slightly grainy to achieve this.
- You can use leftover idlis too.
Sambar Idli Recipe Step by Step
- Take a laddle full and add it to the idly pan and steam it for 10-12mins. Say hi to my new idli pot which I’ve been longing to buy.
- Sprinkle little water and carefully slide around the edges using a spoon to take the idlis.Now idlis are ready.Sambar should be hot now get ready with all other ingredients.Take 2 idlis in a plate.
- Pour sambar over it.Pour more till the idlis are fully covered with sambar.
- Yes done, this is what we want, drizzle ghee.Now sprinkle chopped raw onion and coriander leaves.Serve!
Serve hot!
Expert Tips
- Sambar should be neither thick nor runny, it should be inbetween.
- Make sure your sambar or idli is hot while making sambar idli so that the idlis easily absorb the sambar.Both are hot then bliss 😉
- The idlis shold have porous texture so that it absorbs the sambar well.If they are smooth then it is not suitable for sambar idli.The idli batter should be slightly grainy to achieve this.
- You can use leftover idlis too.
Mahi
I bought almost the same idli pot few years back in x-cut..It was not so opt for the ceramic cook top top here, yet I am still using it..with the steaming plates and all, very useful. Good buy!! 🙂
Btw, I love use cloth for making idli..otherwise (I feel), idli is kinda dry!! 😉 🙂