Idli Sambar!


Hello, everyone
Today I have tried idli, sambar, and coconut chutney. This is a south Indian cuisine. This is a really yummy and filling breakfast. So let’s proceed to the recipe.

  • Idli


Urad Dal: 1 cup
Idli rice: 2 cup
Poha (Flattened rice): 2 tablespoons
Salt: 1 tablespoon
Oil: to grease


  1. First, wash urad dal, rice, and poha in different bowls with water.
  2. Now soak them in water in 2 different bowls for 4 hours, you can soak rice and poha in one bowl.
  3. After 4 hours, drain the water and transfer them to blender or grinder one by one.
  4. Now blend to the smooth batter and with the help of water required.
  5. Blend them one by one and now transfer both the batters in a large bowl.
  6. Now cover it with a plate and place it to a warm place for 8-10 hours till the batter ferments and doubles.
  7. After 8-10 hours, you can see that batter doubles indicating well fermented with air pockets present.
  8. Now add salt according to the ingredients mix stir well.
  9. Take idli mold and grease it with oil and in parallel pour the steamer with sufficient water and put it on medium flame to boil the water properly.
  10. Now fill the idli mold with idli batter and put it in the steamer and cover the steamer and cook till 10 minutes.
  11. After 10 minutes insert a toothpick in the idli, if it comes out clean then your idli is ready and if not then cover the steamer again and wait some time and repeat the process with the toothpick.
  12. After some time you will see that the toothpick come out clean, turn off the burner, open the cover and let the idli cool for 5 minutes.
  13. After 5 minutes, carefully remove idli from the mold.
  14. Now your idli is ready, you can serve it with sambar and chutney.

  • Sambar


Oil: 2 tablespoons
Mustard seeds: 1 teaspoon
Curry leaves: 8-9
Asafoetida (heeng): 1/2 teaspoon
Ginger-garlic paste: 1 teaspoon
Toor Daal (Pigeon pea): 1.5 cups
Onion: 1 medium sized (finely chopped)
French beans: 5-6 (chopped)
Tomato: 1 medium sized (finely chopped)
Drumsticks: 2 (chopped)
Calabash (lauki): 1 small bowl (finely chopped)
Tamarind extract: 1 cup
Grated coconut: 1 tablespoon
Dry red chili: 4
Green chillis: 2 (chopped)
Turmeric powder: 1/2 tablespoon
Red chili powder: 1/2 tablespoon
Sambar masala powder: 1.5 tablespoons (easily available in market)
Coriander powder: 1/2 tablespoon
Salt: according to taste
Water: as per requirement
Chopped coriander leaves: for garnishing


  1. First, put a pressure cooker on medium flame.
  2. Add oil in it according to the ingredients and let the oil heat.
  3. Add mustard seeds, asafoetida(heeng), dry red chillis, chopped green chilies, and curry leaves in oil and let them splutter.
  4. Now add ginger-garlic paste and onion and saute well till it turns aromatic.
  5. Add tomato and saute well, now add turmeric powder, coriander powder, garam masala powder, and red chili powder and mix them well. Cook till oil releases from all the sides.
  6. Now add french beans, drumsticks, and calabash (lauki) and cook them well and add some water to make a thick gravy.
  7. Now take urad daal in a bowl and wash it well with water. Add washed urad daal in cooked gravy.
  8. Mix all of them well and add grated coconut, tamarind extract, salt, and 4 cups water.
  9. Now cover the lid of the pressure cooker and cook it till 7-8 whistles.
  10. After 6-7 whistles turn off the flame and check that sambar is cooked well or not, now mash it slightly.
  11. Your sambar is ready!


  • Coconut chutney


Fresh coconut: 3/4 cup (chopped)
Split chickpeas: 1/2 cup
Peanuts: 1/2 cup
Curry leaves: 7-8
Dry red chillis: 4-5
Mustard seeds: 1 teaspoon
Salt: according to taste
Oil: 2 tablespoons


  1. Put a pan on medium flame and let the pan heat. When pan got heated add split chickpeas in it and saute till it turns golden brown, now place it in a plate.
  2. Now add peanuts in the pan and saute them well till they turn golden brown, turn the flame off and place them to another place and let them cool.
  3. Take a blender and add coconut, roasted peanuts, and roasted split chickpeas in it and blend them in a smooth paste with the help of water.
  4. Again put a pan on medium flame and add oil according to the ingredients and let the oil heat.
  5. When oil got heated, add mustard seeds, curry leaves, and dry red chilies in oil and let them splutter.
  6. Now add blended paste in it and add some water if required and mix well.
  7. Add salt according to your taste.
  8. Chutney is ready!

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Hello There!

I am Abhilasha, a housewife, health enthusiast, a cook and everything in between!
Welcome to my blog where I’ll be posting easy and homemade recipes.

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