Indulge in the delightful flavors of South India with this recipe for fluffy idlis, served with the quintessential accompaniments of tangy sambar and spicy chutney. Idli, a steamed rice cake, is a breakfast staple known for its light and airy texture, providing a healthy and satisfying start to the day. This recipe goes beyond the basic, offering tips and tricks to achieve perfectly soft idlis every time, ensuring a truly authentic South Indian experience. The accompanying sambar, a lentil-based vegetable stew, and the vibrant chutney, packed with aromatic spices, create a harmonious blend of textures and tastes that elevate this simple dish to culinary perfection.
This recipe will guide you through each step, from preparing the batter to achieving perfectly steamed idlis and crafting flavorful accompaniments. Get ready to embark on a culinary journey as we unveil the secrets to making irresistible idli, sambar, and chutney, transforming your breakfast into a truly memorable South Indian feast.
Tools Needed
- mixer
- idli mould
- steamer
- pans
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Fluffy Idli Batter
- Wash and soak rice and moong dal for at least 7-8 hours.
- Grind the soaked mixture into a fine paste. Add 2-3 spoons of semolina if the batter is too wet.
- Add baking soda (or Eno fruit salt) and salt to the idli batter. Let it rest overnight.
Step 2. Steam the Idlis
- Grease the idli mould with oil and pour batter into each mold (less than a spoon at a time). Steam for 15 minutes.
Step 3. Make the Spicy Chutney
- Blend roasted gram, roasted chana dal, green coriander, ginger, garlic, green chilies, water, and salt. Temper with oil, cumin seeds, mustard seeds, and curry leaves.
Step 4. Prepare the Sambar
- Cook toor dal, gram, and optional urad dal with brinjal, pumpkin, turmeric, and salt until it whistles 2-3 times. Add tamarind pulp (soaked in hot water).
- Add tomatoes and onions to the sambar. Season with mustard seeds, curry leaves, red chili (or green chili), and red chili powder. Add salt, sambar masala, and water. Simmer for a while.
- Garnish with chopped coriander.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- For softer idlis, soak the batter for longer (7-8 hours).
- If you want to make idli immediately, don't add baking soda; use Eno fruit salt instead.
- For tastier sambar, use a mix of dals (more toor dal and small quantities of others).
- Add a little jaggery to the sambar for a sweet and sour taste.
Nutrition
- N/A
FAQs
1. Can I make the idli batter ahead of time?
Yes! The batter actually improves in flavor if fermented overnight in a warm place. Just ensure it's covered loosely.
2. What if my idlis are too hard?
This usually means the batter wasn't fermented long enough or was too thick. Try adding a little more water next time and fermenting for longer.
Enjoy the delightful combination of fluffy idlis, tangy sambar, and spicy chutney – a taste of authentic South Indian street food in your own kitchen. This recipe is perfect for a quick and healthy breakfast or a light yet satisfying meal any time of day. So, gather your ingredients and get ready to savor the delicious results!