Mini Idli Sambar | Ghee Mini Idli Sambar
Mini Idli Sambar is an unbeatable combo especially when it is served piping hot. Mini Idlis dunked in Sambar is light and at the same time filling too. Mini Idli Sambar Recipe is explained in this post with step by step pictures.
Servings2 people
Ingredients
- 1 cup idli batter
- 1 big onion finely chopped
- 1 tablespoon coriander leaves finely chopped
- 2 teaspoon ghee
For tiffin sambar
- 1/2 cup toor dal
- 2 small tomatoes roughly chopped
- 2 small carrot roughly chopped
- 1 heaped teaspoon sambar powder
- 2 pinches turmeric powder
- 1 tablespoon thin tamarind pulp
- 1 teaspoon ghee
- salt to taste
- water as required
To temper:
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon split urad dal
- 10 nos small onion
- 1/4 teaspoon hing
- a sprig curry leaves
- 1/4 teaspoon fenugreek seeds
Instructions
For tiffin sambar
- Rinse dal and set aside. In a pressure cooker heat oil add tomato and carrot saute till tomatoes becomes mushy then add dal along with turmeric powder and salt.
- Add water and pressure cook for 4 whistles in low medium flame.
- Allow pressure to release by itself. Mash the dal well and heat it up.
- Make a paste with sambar powder and little water and add it to the boiling sambar.
- Let it boil, add water to adjust the consistency if it becomes too thick. Let it boil for a good 5mins.
- Then add tamarind water.
- In a kadai – add the items listed under ‘to temper’ saute it for a minute.
- Add it to sambar and let it boil for 5 more minutes.
- Then garnish with coriander leaves , add a teaspoon of ghee and switch off.
For making mini idli sambar:
- Keep the idli batter ready. Take the idli batter in a small spoon, pour the batter into mini idli moulds.
- Now carefully place it in your idli stand stacked along with the normal idli mould and place it inside the idli cooker having water till 1/4 th of the cooker.
- Steam it for 8-10mins.Switch off , sprinkle a teaspoon of water on the idlis and set aside for 5mins.
- Use a spoon to run around the idlis in the mould, flip them out and keep aside.
- In a plate add a ladle full of sambar first.
- Arrange the mini idlis then add more sambar on top. Drizzle ghee.
- Garnish with chopped onion and coriander leaves. Serve Mini Idli Sambar hot!
Notes
- Make sure you grind the idli batter to the correct consistency sot hat your idlis are porous. If the idlis are porous it will absorb sambar well.
- While grinding grind rice little coarse to get the perfect texture.
- Sambar should be neither thick nor runny, it should be in between.
- Once you make the plate ready, serve it immediately.
- You can use tiffin sambar or any lunch sambar for this. But my recommendation is for Arachuvitta Sambar.
- Add veggies or a combination of veggies so that sambar is flavourful. I used carrots and shallots(small onion) for making this sambar.
Nutrition Facts
Mini Idli Sambar | Ghee Mini Idli Sambar
Amount Per Serving (200 g)
Calories 340
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 19mg6%
Sodium 117mg5%
Potassium 423mg12%
Carbohydrates 47g16%
Fiber 10g42%
Sugar 13g14%
Protein 11g22%
Vitamin A 9126IU183%
Vitamin C 17mg21%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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