Making Homemade idli super and fast and simpul at home hotel sambar like ?
If you’ve ever walked into a South Indian household early in the morning, chances are the irresistible aroma of steaming idlis paired with piping hot sambar has greeted you. This humble combination isn’t just breakfast—it’s an emotion for millions across India. For some, it’s nostalgia from childhood; for others, it’s the comfort food they crave after a long day. Today, let’s dive into the Idli Sambar Recipe that is not only simple but also captures the heart of South Indian kitchens.
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| Image Credit : Pixabay |
What is Idli Sambar?
Idli and Sambar capture the essence and spirit of South Indian cooking. Idli is a soft, fluffy, steamed rice cake, while Sambar is a tangy and spicy lentil-based vegetable stew cooked with tamarind and aromatic spices. When served together, they create a perfect balance of flavors—light, healthy, and comforting.
It’s not just food—it’s tradition, love, and a part of daily life in Tamil Nadu, Karnataka, Andhra Pradesh, and beyond.
హోటళ్లలో ఇడ్లీ, వడతో ఇచ్చే టిఫిన్ సాంబార్ రహస్యం ఇదే | Hotel Style Tiffin Sambar Recipe
Why Idli Sambar is Special?
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Wholesome & Healthy – Idlis are steamed, making them low in calories and gut-friendly. Sambar is loaded with protein-packed lentils and fiber-filled vegetables.
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Universal Appeal – Loved by kids, adults, and even people outside India.
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Versatility – Works as breakfast, lunch, dinner, or even a snack.
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Emotional Connection – For many South Indians, idli sambar tastes like home.
Idli Sambar Recipe in English – Step by Step
Let’s break this down into two main parts:
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Making soft, fluffy Idlis
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Preparing flavorful Sambar
Part 1: How to Make Idlis (Soft & Fluffy)
Ingredients for Idli
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2 cups idli rice
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1 cup peeled and split black gram (urad dal)
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½ tsp fenugreek seeds
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Salt to taste
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Water (as required)
Step-by-Step Method
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Soak Ingredients
Wash rice and urad dal separately.Dal, rice + fenugreek: soak 4–5 hrs. Grind Batter
Grind urad dal into a smooth, fluffy paste. Grind rice into a slightly coarse paste. Mix both, add salt, and combine well.-
Fermentation
Leave the batter in a warm place overnight or for 8–12 hours until it rises and becomes airy. -
Steaming Idlis
Grease idli molds with oil. Pour batter and steam for 10–12 minutes. Check with a toothpick—if it comes out clean, the idlis are perfectly cooked. Serve Hot
Soft idlis are best enjoyed steaming with fresh sambar.
Part 2: How to Make Sambar (South Indian Style)
Ingredients for Sambar
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½ cup toor dal (pigeon peas)
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1 small tamarind ball, soaked in warm water
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1 tbsp sambar powder
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½ tsp turmeric powder
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1–2 green chilies (slit)
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1 tomato (chopped)
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1 onion (sliced)
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1 carrot, 1 drumstick, 1 brinjal, 1 radish (or vegetables of your choice)
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Curry leaves (few)
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1 tsp mustard seeds
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2 dried red chilies
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2 tsp oil (preferably sesame oil)
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Salt to taste
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Fresh coriander leaves for garnish
Step-by-Step Method
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Cook Dal
Wash the toor dal and pressure cook it with turmeric and water until soft and tender. Mash it well. -
Prepare Tamarind Water
Soak tamarind in warm water for 10 minutes, extract juice, and discard pulp. -
Cook Vegetables
In a pot, add tamarind water, vegetables, salt, turmeric, and let it cook until vegetables soften. -
Add Spices
Add the sambar powder and let it simmer for 5–6 minutes. -
Combine with Dal
Add the mashed dal and mix well. Adjust consistency by adding water if needed. -
Temper (Tadka)
Heat oil in a pan, add mustard seeds, curry leaves, dried chilies, and pour this tempering over the sambar. -
Garnish
Add fresh coriander leaves.
Hotel Idli Sambar Recipe (Tamil Nadu Style)
Hotel-style sambar is slightly different—it’s thinner, spicier, and often made with freshly ground spices for a rich flavor. Adding a bit of jaggery balances the tanginess beautifully. If you’ve eaten sambar at a Tamil Nadu mess or restaurant, you’ll know what I mean—it’s soul-satisfying!
Idli Sambar Recipe Karnataka Style
In Karnataka, sambar tends to be slightly sweeter because of jaggery. The addition of coconut in the sambar masala makes it creamy and aromatic. Serve it alongside soft Mysore-style idlis for a truly heavenly combination.
Iyengar Idli Sambar Recipe
Iyengar-style sambar (from the Brahmin community) is unique because it avoids onion and garlic. It’s flavored with fresh ground spices and coconut, making it a temple-style dish that feels divine.
Idli Sambar Recipe in Hindi
Many people search for “Idli Sambar recipe in Hindi” online. If you’re looking for Hindi recipes, the method is exactly the same, but explained in simple Hindi instructions. This shows just how popular this dish is across India.
Idli Sambar Recipe in Kannada
In Karnataka households, this recipe is a staple. Known as “ಇಡ್ಲಿ ಸಾಂಬಾರ್,” it’s often served with coconut chutney and a drizzle of ghee on top.
Idli Sambar Ingredients – A Quick Recap
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Rice & urad dal (for idlis)
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Toor dal, tamarind, sambar powder (for sambar)
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Vegetables (carrot, drumstick, brinjal, tomato, onion)
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Spices (mustard seeds, curry leaves, red chilies)
Tips for Perfect Idli Sambar
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Opt for premium rice and urad dal to enjoy delightfully soft idlis.
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Fermentation is key—keep batter in a warm place.
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Always cook vegetables just enough so they retain texture.
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For authentic taste, use homemade sambar powder.
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Serve idlis hot—never reheat too much, as they lose fluffiness.
Serving Suggestions
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Classic: Idli + Sambar + Coconut Chutney
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Kids’ Favorite: Mini Idlis dipped in sambar (a.k.a “Sambar Idli”)
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Street-Style: Idli topped with ghee and podi (spiced powder)
Nutritional Value of Idli Sambar
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Low in fat (idlis are steamed, not fried)
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Rich in protein and fiber, thanks to the lentils and vegetables.
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Gut-friendly (fermentation aids digestion)
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Balanced meal with carbs, protein, vitamins, and minerals
| Feature / Style | Tamil Nadu Style | Karnataka Style | Iyengar Style (Temple Style) |
|---|---|---|---|
| Taste Profile | Tangy & spicy with bold flavors | Slightly sweet with coconut-rich flavor | Mild, divine, and no onion/garlic |
| Key Ingredient | Tamarind & sambar powder | Tamarind, jaggery, coconut masala | Tamarind & fresh ground spices |
| Vegetables Used | Drumstick, brinjal, radish, onion, carrot | Beans, pumpkin, carrot, brinjal, drumstick | Mostly drumstick, pumpkin, brinjal |
| Sambar Consistency | Medium-thin (hotel style often watery) | Thick and slightly creamy | Balanced, temple-style medium consistency |
| Special Touch | fresh coriander | sesame oil | coconut-spice paste |
| Best Pairing | Hotel-style idlis, dosa | Mysore-style idlis | Temple prasadam-style idlis |
Printable Recipe Card – Idli Sambar Recipe
Idli Sambar Recipe | Authentic South Indian Breakfast
Prep Time: 20 minutes | Cook Time: 30 minutes | Fermentation: 8–12 hours
Total Time: ~12 hours (including fermentation)
Servings: 4 people
Ingredients
For Idli:
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2 cups Idli rice
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1 cup Urad dal (split black gram)
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½ tsp Fenugreek seeds
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Salt (to taste)
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Water (as required)
For Sambar:
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½ cup Toor dal (pigeon peas)
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1 lemon-sized Tamarind ball (soaked)
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1 tbsp Sambar powder
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½ tsp Turmeric powder
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1 Onion (sliced)
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1 Tomato (chopped)
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2–3 Vegetables (carrot, drumstick, brinjal, pumpkin, etc.)
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Curry leaves (few)
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1 tsp Mustard seeds
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2 Dried red chilies
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2 tsp Oil (preferably sesame oil)
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Salt (to taste)
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Fresh coriander (for garnish)
Instructions
To Make Idli:
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Soak rice & dal with fenugreek, 4–5 hrs.
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Grind dal into a smooth fluffy paste; grind rice coarsely. Mix, add salt.
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Ferment overnight (8–12 hours) until batter rises.
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Steam idlis 10–12 mins in greased molds.
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Remove and serve hot.
To Make Sambar:
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Cook toor dal with turmeric until soft, mash well.
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Extract tamarind water from soaked tamarind.
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Boil tamarind water with veggies & spices.
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Add sambar powder, simmer until vegetables are tender.
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Mix in cooked dal, adjust water for consistency.
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Prepare tempering: heat oil, splutter mustard seeds, curry leaves, red chilies. Add to sambar.
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Garnish with coriander leaves.
Serving Suggestion
Serve steaming hot idlis with flavorful sambar and coconut chutney for a wholesome South Indian breakfast.
Pro Tips
✅ Ferment batter in a warm place for soft, fluffy idlis.
✅ Use homemade sambar powder for authentic flavor.
✅ Add a spoon of ghee on top for a heavenly touch.
People Also Ask
Q1. What are the ingredients to make idli sambar?
Idli needs rice, urad dal, and fenugreek seeds. Toor dal, tamarind, veggies & spices = sambar.
Q2. What is the recipe for sambar?
Cook toor dal, prepare tamarind water, add vegetables, simmer with sambar powder, and finish with a tempering of mustard seeds and curry leaves.
Q3. How to make idli recipe?
Soak rice and urad dal, grind to batter, ferment overnight, and steam in molds until fluffy.
Q4. What does idli sambar contain?
It contains fermented rice cakes (idlis) served with lentil-based vegetable stew (sambar).
Conclusion
The Idli Sambar Recipe is more than just food—it’s a feeling of comfort, warmth, and homeliness. Whether you’re making it Tamil Nadu style, Karnataka style, or the Iyengar variation, the essence lies in the love and care you put into preparing it. Next time you crave a wholesome, soul-soothing meal, try this recipe—it’s simple, nutritious, and bursting with flavors.
5 Unique FAQs
Q1. Can I make idli without an idli steamer?
Yes! You can steam them Rice + urad dal (with fenugreek), soak 4–5 hrs.ressure cooker without a whistle or even in a large pot with a stand.
Q2. Why are my idlis hard and not soft?
It usually happens due to poor fermentation or using less urad dal. Ensure the batter is airy and well-fermented.
Q3. Can I use ready-made idli batter for this recipe?
Absolutely! It saves time and still gives soft idlis.
Q4. Which vegetables are best for sambar?
Drumstick, brinjal, carrot, radish, beans, and pumpkin are the most traditional choices.
Q5. Can I store sambar?
Yes, refrigerate it for up to 2 days. Reheat well before serving.
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