Notifications x
X
History
all results for ""
Idli with sambar is a traditional South Indian meal loved for its lightness and balanced nutrition. Idlis are steamed rice-lentil cakes that are soft, fluffy, and easily digestible — making them ideal for expectant mothers who often experience digestive discomfort. They are also low in fat since no oil is required for steaming.
Sambar, a lentil-based stew made with tamarind, vegetables, and spices, adds protein, iron, and essential vitamins. Vegetables like drumstick, pumpkin, and spinach enrich the dish with folate and iron, both critical for pregnancy. Tamarind adds tanginess while also supporting iron absorption.
Together, idli and sambar provide a complete meal with protein, complex carbs, fiber, and minerals. It is light on the stomach yet filling, making it suitable for breakfast, lunch, or dinner.
Prepare Idli Batter:
Wash and soak rice, dal, and fenugreek seeds for 6 hours. Grind into a smooth batter, add salt, and ferment overnight.
Steam Idlis:
Grease idli molds, pour batter, and steam for 10–12 minutes until soft and fluffy.
Cook Dal for Sambar:
Pressure cook toor dal with turmeric until soft. Mash well.
Make Tamarind Base:
Extract pulp from soaked tamarind and keep aside.
Cook Vegetables:
In a pan, cook drumstick, pumpkin, spinach, onion, and tomato in tamarind water until tender.
Mix and Season:
Add mashed dal, sambar powder, and salt. Simmer for 5–7 minutes.
Tempering:
Heat oil, add mustard seeds, curry leaves, and red chilli. Pour over sambar.
Serve:
Serve hot idlis with steaming sambar and a side of chutney.
Yes, replace rice with ragi or foxtail millet for a more iron-rich version.
Yes, but reduce tamarind and spices if you are prone to acidity.
Yes, use rava idli mix with yogurt if you don’t have time for fermentation.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
