Mini Idli and Sambar

Recipe Details

---

Ingredients

For the Mini Idli

• Fermented rice and urad dal idli batter – as required
• Non-stick oil spray – as required
• Water – 1 cup, for steaming

To Pressure Cook the Dal

• Toor dal / Yellow lentils – 1 cup
• Turmeric powder – a dash
• Oil – 1 tsp
• Salt – 1/4 tsp

To Roast and Grind

• Oil – 1/4 tsp
• Fenugreek seeds – 1/4 tsp
• Dried red chilies – 4–5
• Coriander seeds – 2 tbsp
• Dry coconut – 1 tbsp (optional; reserve a little for the final touch if desired)

For the Sambar

• Oil – 1–2 tbsp
• Mustard seeds – 1 tsp
• Garlic – 2–3 medium cloves, chopped
• Green chilies – 1–2, chopped or slit
• Dried red chilies – 1–2
• Curry leaves – 1 sprig
• Red onion – 1 medium, chopped
• Asafoetida – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Tomatoes – 3–4 medium, finely chopped or crushed
• Sambar powder – 2 tbsp
• Tamarind – 1/2 lemon-sized piece
• Water – 1–2 cups, or as needed
• Salt – to taste

For the Final Touch

• Coriander leaves – 2–3 tbsp, chopped
• Ghee – 2–3 tbsp

---

Making the Mini Idlis

1. Pour 1 cup of water into the pressure cooker or idli steamer.
2. Lightly grease the mini idli plates with non-stick oil spray.
3. Using a spoon, fill each mini idli mould with the fermented batter.
4. Arrange the mini idli plates in the cooker and close the lid. Do not use the pressure cooker whistle while steaming idlis, as pressure cooking can make them hard.
5. Steam over medium-high heat for about 10–15 minutes.
6. Remove from the heat and allow the idlis to rest for about 5–10 minutes. This makes them easier to remove from the moulds without sticking.

---

Preparing the Sambar

Preparation

1. Soak the toor dal for 1–2 hours if time permits.
2. Pressure cook the toor dal with turmeric powder, 1 teaspoon oil, and 1/4 teaspoon salt for 3–4 whistles.
3. After the whistles, reduce the heat and cook for another 5 minutes if needed. Allow the pressure to release naturally, then mash the cooked dal well.
4. Chop the onion, garlic, green chilies, and coriander leaves. Finely chop or crush the tomatoes.
5. Soak the tamarind in a little warm water and extract the juice. Keep aside.
6. Heat 1/4 teaspoon oil in a small pan. Add the fenugreek seeds, dried red chilies, coriander seeds, and dry coconut. Roast until aromatic.
7. If using dry coconut for the final touch, reserve a small amount before grinding.
8. Allow the roasted ingredients to cool, then grind them into a fine powder.

Cooking the Sambar

1. Heat 1–2 tablespoons oil in a pan. Add the mustard seeds and allow them to splutter.
2. Add the garlic, green chilies, dried red chilies, curry leaves, and chopped red onion.
3. Sauté until the onion becomes soft and well cooked.
4. Add the asafoetida and turmeric powder. Mix well.
5. Add the chopped or crushed tomatoes, sambar powder, roasted ground spice powder, and tamarind juice.
6. Cook over medium heat for about 5 minutes, until the tomatoes soften and the raw aroma of the spices disappears.
7. Add the mashed cooked dal, 1–2 cups water, and salt as needed.
8. Keep the sambar slightly thinner than regular sambar so the mini idlis can absorb it easily.
9. Simmer over medium-low heat for another 5 minutes.

---

Final Touch

1. Add the chopped coriander leaves and ghee to the hot sambar.
2. If you reserved some dry coconut, add it at this stage.
3. Mix well and remove from the heat.

---

Serving

Add the freshly steamed mini idlis to the hot sambar and drizzle a little extra ghee on top if desired.

You can serve them immediately, but for even better flavor, allow the mini idlis to soak in the sambar for 3–4 hours before serving. The idlis absorb the sambar and become wonderfully soft and flavorful.

---

Tips

Sambar Consistency: Keep the sambar slightly more watery than regular sambar. This helps the mini idlis absorb the flavors without becoming dry.

No Vegetables Needed: For this style of mini idli sambar, vegetables are optional. A simple dal-based sambar works beautifully.

Steaming Idlis: Do not use the pressure cooker whistle while steaming the idlis.

For Best Flavor: Soaking the mini idlis in sambar for a few hours gives them a richer taste than serving them immediately.