Sambar Idli is one of the most comforting South Indian tiffin that many of us enjoy very often. It is made by soaking soft idlis in hot sambar till they turn warm, flavorful, and dunked in sambar in the best possible way. This dish is common in restaurants, but making it at home feels more fresh and kind of simple.

The taste is mild but still rich with dal, veggies, and the spices from sambar. When the idlis absorb all of that, it becomes almost like a soft bowl meal that feels very homely. It suits breakfast on busy days or even a relaxed dinner when you don't feel like cooking something heavy. The overall flavor stays gentle and comforting for all ages.

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About Sambar Idli

Sambar Idli is made with hot sambar over soft idlis so they take in the flavor fully. The idlis get softer as they rest in the sambar and tastes delicious. The mix of dal, veggies and mild spice blends well with the plain idlis. This is why many people enjoy this dish as simple tiffin that does not feel heavy.

The sambar used for this is usually a bit thin so that it spreads everywhere and coats the idlis fully. Many use tiffin sambar because it has a small sweetness and light flavor which suits idlis better. You can also use regular sambar, but just keep it slightly flowing. Raw onions and coriander added on top gives a nice fresh taste once you start eating.

There are many small variations people do at home. Some use mini idlis which soak better and look more cute on the plate. Some prefer adding a spoon of ghee which melts quickly on hot sambar and adds a nice aroma. You can just add some podi to make it slightly spicy.

I usually make these when I need something quick but still filling. It hardly needs any effort and still feels like a warm meal that comforts you. It is also a good option for kids as the flavors stay mild and soft to eat.

Sambar Idli Ingredients

• Idli - I have used soft idlis which easily absorb the sambar and stay light. You can use mini idlis also if you want a different look or if kids like bite-size pieces.
• Idli sambar - I have used a light flowing sambar so it spreads evenly and covers the idlis well. You can use any sambar that is not too thick since thick sambar will not soak into the idlis.
• Big onion - I have used chopped onions for topping as it gives a raw crunch at the end and brings a small sharp taste. You can use shallots too for stronger flavor.
• Coriander leaves - I have used fresh coriander for garnishing as it gives a great flavor, aroma and color. You can skip if you don't have, but it adds that small final touch.
• Ghee - I just added a drizzle of ghee as it melts nicely on hot sambar and gives a slight richness.

Why This Recipe Works

• It is a quite easy recipe to make and uses simple ingredients.
• It has a warm and comforting taste, so it suits people of all ages also.
• You can even make it with leftover idlis without much change in the taste.
• The idlis soak the sambar nicely and gives a soft, flavorful texture.
• You can serve it anytime you feel like breakfast, dinner or as small snack in between.

Similar Recipes

• Sambar
• Arachuvitta Sambar
• Tiffin Sambar
• Idli Sambar
• Hotel Sambar

How to make Sambar Idli Step by Step

1.Take a laddle full and add it to the idly pan and steam it for 10-12 minutes. Say hi to my new idli pot  which I've been longing to buy.

2.Sprinkle little water and carefully slide around the edges using a spoon to take the idlis. Now idlis are ready. Sambar should be hot now get ready with all other ingredients. Take 2 idlis in a plate.

3.Pour sambar over it. Pour more till the idlis are fully covered with sambar.

4.Yes done, this is what we want, drizzle ghee. Now sprinkle chopped raw onion and coriander leaves. Serve!

Serve hot!

Expert Tips

• Hot sambar - I usually keep the sambar hot so the idlis absorbs it more faster and taste better.
• Choose porous idlis - I mostly prefer idlis that have small holes because they take in the sambar well. Very smooth idlis won't absorb much.
• Topping - I usually add raw onions and coriander just before serving so the crunch staying fresh.
• Consistency - I have seen that a slightly flowing sambar spreads well over the idlis and coating each piece nicely.
• Ghee - I usually drizzle ghee at last since it gives good aroma and blends nicely with the warm sambar.

Serving and Storage

Serve Sambar Idli with some extra sambar on the side so you can add more while eating. This goes well with a small drizzle of ghee or even a pinch of idli podi if you want little more spice.

Store the leftover sambar and idlis in the fridge separately. Reheat both before mixing again, because mixing and keeping it will make the idlis getting too soft.

FAQS

1.Can I use leftover idlis?

Yes leftover idlis work very well as they hold shape nicely and absorb more sambar.

2.Can I skip raw onions?

Yes, you can skip onions if you don't prefer raw crunch or strong taste.

3.What sambar suits best for this?

A light and flowing sambar suits best as it spreads quickly and covers the idlis.

4.Can I prepare this early?

You can keep the idlis and sambar ready, but pour sambar only before serving.

5.Can I use mini idlis for this?

Yes mini idlis are great for this dish, and they soak faster, are easy to serve.

If you have any more questions about this Sambar Idli Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Sambar Idli Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Sambar Idli Recipe | Hotel Style Sambar Idli appeared first on Sharmis Passions.

Reading Time: 5 minutes

How grand the lunch menu is, a South Indian Thali without rasam is incomplete. Rasam, a soothing and refreshing staple food in Southern India. Hot rice with hot rasam topped with ghee is a dainty dish. The rasam served in Restaurants are always  tasty. The spice of pepper along with flavors of cumin, garlic topped up with tangy tomatoes and tamarind makes the rasam so mouth-watering. We can either mix the rasam with hot rice and consume or we can drink the rasam as a digestion aid after a heavy lunch or dinner. Most of us, especially Souther Indians make rasam as often as a daily basis. Still we all love to have rasam as a hotel style. In this recipe, you can see how to make rasam that tastes like served in restaurant.

Tips for making Hotel Style Rasam

1. Grinding tomato adds a nice flavor and adds quantity to the rasam. I have used 1 tomato for grinding and one chopped tomato directly to tamarind juice. You can grind both the tomatoes if you like.
2. Pepper, cumin, garlic and green chili are usually pounded using mortar and pestle. If you prefer grinding then grind these ingredients without adding water.
3. If you like, you can add a tsp of jaggery to the tamarind juice.
4. Usually dal is not added to rasam in restaurants as dal reduces the shelf life. But if we like, we can cook 2tbsp of toor dal and  add it to rasam before switching off.
5. Garlic is usually added in restaurant style rasam. But if you don’t want to add, you can exclude.

You may also want to try:

1. Kollu Rasam: Healthy, nutrition rich rasam! Kollu (Horsegram) is a diet friendly pulse. Kollu helps in weight loss. Hot and spicy kollu rasam is a treat to our taste buds!
2. Lemon Ginger Rasam, a tasty Rasam fully loaded with flavor of Lemon and Ginger. We don’t add tamarind, instead we use just Tomato and Lemon for the sourness for the Rasam. Quick and easy rasam and can be served with any stir-fry vegetable.
3. Nataraja Iyer Rasam –  From Chef Nataraja Iyer, this is another popular Rasam which are made in the Tamil Brahmin marriages
4. Pineapple Rasam – Unique and Tasty Rasam with dominant flavor of Pineapple

 

Recipe card for Hotel Style Rasam | Restaurant Style Rasam:

INSTRUCTIONS WITH STEP BY STEP INSTRUCTIONS:

PREPARATION

• Take tamarind in a bowl. Add 1 cup of hot water. Soak for 10 mins.

• After 10 mins, squeeze the tamarind and extract the juice. Set the tamarind juice aside.

GRINDING PROCESS

• Take garlic cloves, pepper, cumin, fenugreek, green chili.

• Grind it or pound it with mortar and pestle. Set this aside.

• Chop 1 tomato and grind it to paste.

MAKING RASAM

• In a sauce pan, take tamarind juice, tomato puree, chopped tomato, ground spice paste, salt, curry leaves and hing. Stir well.

•  Keep the sauce pan in the flame and allow it to boil for 10 mins in medium flame.

• When the raw smell of tamarind goes off, add 2 cups of water.Keep the rasam in low flame till a frothy layer forms on top. Switch off the flame

TEMPERING

• Heat ghee in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, give a mix. Switch off the flame.

• Add this tempering to rasam. Finally garnish with coriander leaves and curry leaves.

• Delicious Hotel Style Rasam ready!

The post Hotel Style Rasam | Restaurant Style Rasam (with Garlic) appeared first on Subbus Kitchen.