Idli Sambar

Method

1. 01

   Soak rice and urad separately

   Rinse rice and soak 5–6 hours. Rinse urad with fenugreek and soak separately 4 hours; keep both below 24°C during long soaking.

   

2. 02

   Grind and combine the batter

   Grind urad with 220–280 ml cold water until very light. Grind rice with 430–500 ml water to a smooth fine-grit batter. Fold together with 7 g salt until thick and aerated.

   

3. 03

   Ferment to a domed surface

   Cover loosely and ferment at 26–30°C for 8–12 hours until volume rises 60–80%, the top domes, and tiny bubbles show throughout. Refrigerate immediately if not steaming.

   

4. 04

   Pressure-cook the toor dal

   Cook toor dal with 550 ml water and 1 g turmeric at high pressure for 10 minutes, release naturally 10 minutes, then whisk until creamy; reserve hot.

   

5. 05

   Cook vegetables and tamarind

   Simmer vegetables and tomatoes in 300 ml water with 3 g salt for 8–10 minutes until just tender. Add strained tamarind and sambar powder and boil 5 minutes to remove raw spice aroma.

   

6. 06

   Combine and simmer the sambar

   Add cooked dal and enough hot water for a medium-flowing stew. Simmer 8 minutes, stirring twice; vegetables should stay intact and dal should suspend rather than settle.

   

7. 07

   Temper the sambar

   Heat oil in a small pan. Add mustard; when it pops, add curry leaves and dried chiles for 20 seconds. Pour over sambar, cover 60 seconds, then adjust remaining salt.

   

8. 08

   Steam the idli

   Grease idli molds lightly. Fold batter twice without deflating, fill molds three-quarters, and steam over steady medium steam 10–12 minutes until a skewer emerges clean; rest 2 minutes before unmolding.

   

9. 09

   Serve soft idli with hot sambar

   Place three warm idli per bowl or plate, ladle hot sambar alongside or partly over them, and add coconut chutney separately. Serve at once before the idli surface dries.