Soft Idli and Thakkali Sambar

• Soak rice and fenugreek seeds for 6-8 hours
• Soak whole urad dal for 6-8 hours
• Ferment idli batter for 8 hours

Nutrition values are AI-estimated based on ingredients.

• 3 cups rice
• 1 teaspoon fenugreek seeds (methi dana)
• 1 cup whole urad dal
• ½ cup washed flattened rice (poha)
• Salt to taste
• 5-6 ripe red tomatoes
• 4-5 dried Kashmiri red chilies
• 2 teaspoons ghee
• ¼ teaspoon mustard seeds (rai)
• ¼ teaspoon urad dal
• ¼ teaspoon chana dal
• ¼ teaspoon asafoetida (hing)
• 10-12 curry leaves
• 1 cup finely chopped red onions
• 2 finely chopped green chilies
• 1.5-inch piece of grated ginger
• 1 tablespoon coriander-cumin powder
• ¼ teaspoon turmeric powder
• 2 teaspoons sambar powder
• 1 to 2 cups water
• 1 tablespoon jaggery (gur)
• 2-3 teaspoons tamarind pulp
• 2 teaspoons gram flour (besan)
• Handful of fresh chopped cilantro

1. 1Grind the soaked urad dal with minimal water into a very fine, thick paste and transfer to a large steel pot.
2. 2Grind the soaked rice and poha with a small amount of rice soaking water into a slightly coarse batter and add to the urad dal paste.
3. 3Vigorously hand-mix the combined batter in a single direction for 3-4 minutes to incorporate air.
4. 4Boil water in a small saucepan, then add 5-6 tomatoes (tops removed) and 4-5 dried Kashmiri red chilies, boiling for 8-10 minutes until skins loosen.
5. 5Transfer boiled tomatoes and chilies to cold water to cool rapidly, then peel the tomato skins and blend them into a smooth, vibrant red puree.
6. 6Heat 2 teaspoons of ghee in a steel kadai, then add ¼ teaspoon each of mustard seeds, urad dal, chana dal, asafoetida, and 10-12 curry leaves, letting them splutter.
7. 7Add 1 cup of finely chopped red onions and sauté until softened, then stir in 2 finely chopped green chilies and 1.5-inch grated ginger and cook briefly.
8. 8Add 1 tablespoon coriander-cumin powder, ¼ teaspoon turmeric powder, and 2 teaspoons sambar powder, then sauté on low heat until fragrant.
9. 9Pour the blended tomato-chili puree into the kadai, mix well, and bring to a simmer, adding 1 to 2 cups of water to adjust consistency.
10. 10Stir in 1 tablespoon jaggery and 2-3 teaspoons tamarind pulp, then gradually add a slurry of 2 teaspoons gram flour mixed with water, simmering for 4-5 minutes until thickened.
11. 11Add salt to taste and a handful of fresh chopped cilantro to the sambar, mix, and set aside.
12. 12Gently mix salt to taste into the fermented idli batter with a white spatula, taking care not to overmix.
13. 13Preheat an idli steamer with water, lightly grease the idli plates with oil, and spoon the idli batter into each mold, filling halfway.
14. 14Place the idli plates in the steamer, cover, and steam on high heat for 8-10 minutes until the idlis double in size and appear fluffy.
15. 15Let the steamed idlis cool for 5-7 minutes before carefully demolding them with a spoon.

These instructions are our analysis of the original video. Watch on YouTube →