How to prepare

Soak the rinsed rice and urad dal in separate bowls with plenty of cool water for at least 4 hours. Drain both well, then blend the dal with about 120 ml water until smooth and airy; blend the rice with enough water to make a slightly grainy, pourable paste.

Combine the two pastes with 1/2 teaspoon salt in a large bowl, adding water as needed until the batter falls in a thick ribbon. Cover loosely and rest in a warm, draft-free place for 8 to 12 hours, until visibly risen and lightly sour.

Rinse the toor dal, place it in a saucepan with 500 ml water, and boil over medium-high heat. Cover partially and simmer for 25 to 30 minutes, until the lentils are completely soft and easily mashable; mash until mostly smooth.

Heat 1 tablespoon oil in a deep saucepan over medium heat. Add the carrot, tomato, and green bean and saute for 4 minutes, until the tomato begins to soften. Stir in the sambar powder and add 350 ml water; simmer uncovered for 10 to 12 minutes, until the vegetables are tender but not collapsing.

Stir the mashed toor dal and tamarind mixture into the vegetables, add the remaining 1/2 teaspoon salt, and simmer for 6 to 8 minutes until the sambar is pourable and fragrant. Taste and adjust the salt or tamarind for a balanced savory-sour finish.

Pourable vegetable sambar with tender carrots and green beans

AI-generated image

Bring 5 cm of water to a steady simmer in an idli steamer. Stir the fermented batter gently, spoon it into lightly oiled idli molds to two-thirds full, and steam for 10 to 12 minutes, until the idli are puffed and a skewer comes out clean.

Heat the remaining 1 tablespoon oil in a small pan over medium heat. Add the mustard seeds and cook until they pop, about 30 seconds; add the curry leaves and dried red chile and fry for 20 seconds until aromatic. Pour the tempering over the sambar, loosen the idli from the molds after 2 minutes, and serve hot.

Idli served with vegetable sambar and curry leaf tempering

AI-generated image

Why this recipe works

Fermented rice and urad dal batter creates tender, springy cakes without added fat, while pigeon peas, tamarind, and tempered spices make a balanced sambar with sweet, sour, earthy, and aromatic notes.

Storage and reheating

How to store it

Refrigerate leftover steamed idli in an airtight container for up to 3 days and refrigerate sambar separately for up to 4 days. Cool both promptly before storing.

How to reheat it

Reheat idli in a steamer for 3 to 5 minutes, or sprinkle with water and microwave covered until hot. Reheat sambar gently on the stovetop, stirring and adding a splash of water if needed.