Easy Idli sambar recipe | Rava idli | Suji ki idli

Idli sambar is one of the most famous dishes from South India and is known for its delicious taste. It can be said that idli and sambar are extremely popular and favored in every corner of South India. The combination of fluffy idlis with flavorful sambar is cherished by many, making it a beloved staple in South Indian cuisine.

There are two ways to make idli: one is using rice and urad dal, and the other is using semolina (sooji). Both versions are equally delicious. However, idlis made with semolina are not only instant but also easy to prepare and incredibly tasty. I love this recipe and most of the time, I use this instant idli sambar recipe. It has been tested and tried successfully. Follow this idli sambar recipe step-by-step to make delicious semolina idlis, and enjoy them with sambar.

Idli Sambar Recipe:

Ingredients:

• 1 cup suji (semolina)
• 1 cup plain yogurt
• 1/2 cup water (adjust as needed)
• Salt to taste
• eno (plain salt or fruit salt)

Instructions:

1. Prepare the Batter:
   • Take a large bowl and make buttermilk by mixing yogurt with water. Then, mix semolina (suji) into it.The batter should be smooth and not overly thick
   • Add salt to taste and let the batter rest for about 10 minutes. It will thicken as it sits.
2. Prepare the Steamer:
3. Grease the idli molds.Take the batter and add a packet of Eno. Mix it well.
4. Steam the Idlis:
   • Pour the batter into the idli molds.
   • Steam in a preheated steamer or idli maker for about 15-20 minutes, or until a toothpick inserted into the idlis comes out clean.
5. Serve:
   • Allow the idlis to cool for a minute or two before removing them from the molds.
   • Serve hot with coconut chutney and sambar.

For the Sambar:

• 1 cup toor dal (pigeon peas)
• 1 large onion, chopped
• 1 large tomato, (grated)
• 1-2 green chilies, slit (adjust to taste)
• 1 tablespoons sambar masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• ghee
• 1/2 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1-2 dried red chilies
• A pinch of asafoetida (hing)
• Few curry leaves
• tamarind(Imli)

Instructions:

1. Cook the Dal:
   • Rinse the toor dal thoroughly. In a pressure cooker cook the dal with enough water (about 2-3 cups) until it is soft and mushy. This usually takes about 3-4 whistles in a cooker.
   • Once cooked, mash the dal slightly and set aside.
2. Prepare the gravey:
   • In a large pot, heat 1 tablespoon of ghee and 1/2 table spoon oil.
   • We will add oil to ensure that the tempering gets its color in the dal.
   • Add mustard seeds and let them splutter.
   • Add cumin seeds, a pinch of asafoetida(Hing), and curry leaves.
   • Add chopped onions and green chilies. Sauté until the onions are translucent.If you want a Jain dal, simply avoid onions
   • Add grated tomatoes and cook until they fry and the oil starts to separate
   • Add turmeric powder, red chilli powder,sambar masala, garm masala and salt. Stir well.
   • Take a small bowl and soak the tamarind in water.
3. Combine Ingredients: add dal to gravey. Now mash the soaked tamarind well and add the water to the mixture. Add enough water to achieve your desired consistency (usually 1-2 cups).
4. Simmer:
   • Let the sambar simmer for about 10-15 minutes.Adjust salt and sambar powder as needed.
5. Serve:
   • Garnish with fresh coriander leaves if desired.
   • Serve hot idli sambar or with steamed rice, dosa, or vada.

Enjoy your idli Sambar

FAQ : About Idlli Sambar Recipe:

• Does idli get made from semolina?

• Traditional idlis are made from a fermented batter of rice and urad dal. However, a variation called “suji idli” or “rava idli” is made using semolina (suji) instead of rice.

• How much baking soda is used in idli?

• For traditional idli batter, baking soda is not typically used. Instead, the batter is fermented naturally. However, in quick versions or some variations (like suji idli), a packet of eno can be added to help the idlis rise and become soft.

• How is idli rava made?

• Idli rava (also known as idli sooji) is made from rice that is partially ground into a coarse texture. The rice is soaked and then crushed or ground to a semolina-like consistency. This can be bought pre-packaged or made at home by grinding soaked rice to the desired texture.

Idli sambar making tips:

Suji Ki Idli Tips:

1. Use Fresh Ingredients: Make sure your suji (semolina) and yogurt are fresh. Old yogurt can make the batter sour and affect the idlis’ taste and texture.
2. Batter Consistency: The batter should be thick yet pourable. If it’s too thick, the idlis might turn out dense.Add water little by little until you reach the desired consistency.
3. Rest the Batter: Allow the batter to rest for 10 minutes. This helps the semolina absorb moisture and improves the texture of the idlis.
4. Add eno(fruitsalt or plan) : Don’t forget to add eno just before steaming. It helps make the idlis fluffy. Mix it gently to avoid deflating the batter.
5. Grease the Molds: Lightly grease the idli molds before pouring in the batter to prevent sticking.

Sambar Tips:

1. Cook Dal Well: Make sure the toor dal is cooked thoroughly and is soft. If it’s undercooked, it can make the sambar grainy.
2. Balance Flavors: Adjust the tamarind and sambar powder according to your taste.
3. Use Fresh Sambar Powder: For the best flavor, use fresh sambar powder.
4. Adjust Consistency: If the sambar is too thick, add a little hot water to reach your desired consistency. If it’s too watery, let it simmer for a longer time to reduce and thicken

Follow this idli sambar recipe step by step, and your idli sambar will turn out perfect.