Sambar Idli Recipe – Sharmis Passion

Sambar Idli is one of the most comforting South Indian tiffins that many of us enjoy frequently. It is made by soaking soft idlis in hot sambar until they become hot, tasty and best served when dipped in sambar. This dish is common in restaurants, but making it at home feels more refreshing and simple.

The flavor is mild but still rich with the dal, vegetables and spices of sambar. When the idli absorbs all this, it becomes almost like a soft bowl of food that feels very homely. It’s perfect for breakfast or even a casual dinner on busy days when you don’t feel like cooking something heavy. The overall taste remains mild and comfortable for all ages.

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About Sambar Idli

Sambar Idli is made with hot sambar over soft idlis to make them taste fuller. Idli becomes soft and tastes delicious when rested in sambar. The mixture of dal, vegetables and mild spices goes well with plain idli. This is why many people enjoy this dish as a simple tiffin that does not feel heavy.

The sambar used for this is usually a little thin so that it spreads everywhere and coats the idli completely. Many people use tiffin sambar as it has mild sweetness and mild flavor which is better for idli. You can also use regular sambar, but keep it slightly runny. Adding raw onion and green coriander on top when you start eating gives a nice fresh taste.

People make many small changes at home. Some people use mini idlis which soak better and look prettier on the plate. Some people like to add a spoon of ghee which melts quickly on the hot sambar and gives a nice aroma. You can just add some podi to it to make it a little spicy.

I usually make these when I need something quick but still filling. It hardly requires any effort and yet it feels like a warm meal that comforts you. It is also a good option for children as its taste is mild and soft to eat.

Sambar Idli Ingredients

• Idli – I have used soft idlis which absorb the sambar easily and remain light. If you want a different look or children like smaller sized pieces then you can also use mini idlis.
• Idli Sambar – I have used light runny sambar so that it spreads evenly and covers the idli well. You can use any sambar which is not very thick as thick sambar will not absorb into the idli.
• large onion – I have used chopped onion for the topping as it gives a raw crunch at the end and brings a slightly spicy taste. You can also use chickpeas for stronger flavour.
• coriander leaves – I have used fresh coriander for garnishing as it gives great flavour, aroma and colour. You can leave off if you don’t have to, but it adds that little final touch.
• Ghee – I have just added a drop of ghee as it melts well on hot sambar and gives a little thickness.

Why does this recipe work

• This is a very easy recipe to make and uses simple ingredients.
• Its taste is warm and comforting, so it is liked by people of all ages.
• You can also make it with leftover idli without much change in taste.
• The idli soaks up the sambar well and gives a soft, delicious texture.
• You can serve it anytime for breakfast, dinner or as a small snack in between.

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How to make Sambar Idli step by step

1.Put a ladleful of idli in the pan and cook in steam for 10-12 minutes. Say hello to my new idli pot that I was dying to buy.

2.Spray some water and carefully turn the idli around the edges with a spoon. Now idli is ready. Sambar is hot, now add all the ingredients and prepare them. – Take out 2 idlis in a plate.

3.Put sambar on it. Add more until the idli is completely covered with sambar.

4. Yes it is done, this is what we want, sprinkle ghee. Now sprinkle chopped raw onion and green coriander in it. to serve!

serve hot!

Expert Tips

• hot sambar – I usually keep the sambar warm so that the idli absorbs it faster and tastes better.
• Choose springy idli – I mostly prefer idlis which have small holes as they absorb the sambar inside well. Idli that is too smooth will not absorb much.
• Topping – I usually add raw onion and coriander just before serving so that the crunch remains fresh.
• Stability – I have found that a little runny sambar spreads well on the idli and sticks to each piece well.
• Ghee – I usually sprinkle ghee at the end as it gives nice aroma and mixes well with the hot sambar.

serving and storage

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

Keep the remaining sambar and idli separately in the refrigerator. Heat both before mixing again, because mixing and keeping the idli will become very soft.

general questions and answers

1.Can I use leftover idli?

Yes, leftover idlis turn out great as they hold their shape well and absorb more of the sambar.

2.Can I skip raw onion?

Yes, you can skip onion if you do not like raw crispness or spicy taste.

3.Which sambar is best suited for this?

Light and runny sambar tastes best as it spreads quickly and covers the idli.

4.Can I prepare it quickly?

You can keep idli and sambar ready, but add sambar just before serving.

5.Can I use mini idlis for this?

Yes, mini idlis are great for this recipe, and they soak faster, making them easier to serve.

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