Comment préparer

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

Image générée par IA

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

Image générée par IA

Pourquoi cette recette fonctionne

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.

Conservation et réchauffage

Comment la conserver

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.

Comment la réchauffer

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.