Mini Idli Sambar | Ghee Mini Idli Sambar

Mini Idli Sambar is an unmatched combo, especially when served hot with ghee. Mini idlis dipped in delicious and aromatic sambar are light yet filling. Learn how to make Mini Idli Sambar with step by step pictures.

Mini Idli Sambar is my favourite. I have tasted sambar idli many times and I like it a lot in some hotels, especially Annapurna and Anandas. I like it the most, especially its delicious drizzle with ghee.

About Mini Idli Sambar

Mini idli with sambar and ghee tastes amazing. The trick to get perfect sambar idli is to make the texture of the idli porous so that it can absorb the sambar well and for the sambar, though tiffin sambar sounds good for mini idlis, I would recommend Arachuvita sambar which is thick, tasty and gives a hotel like taste.

I was also waiting to get a new idli cooker as it had been many years since my old one had broken down. I already have a separate mini idli pot which you can see in my Black Pepper Idli And Podi Idli Post, but that pot is so small that it can steam only 8 mini idlis at a time.

Last time we went to Chennai, I bought this idli pot and this mini idli mold did not come as a set, I bought it separately so that it would fit in my idli stand.

Mini Idli Sambar Ingredients

• Idli Batter – Use fresh idli batter for best taste.
• Pigeon pea – Toor dal is the most commonly used dal for sambar.
• Onion, Tomato – Small onion enhances the taste of sambar so I always use it. Roughly chop the tomatoes and fry them well until the raw smell goes away.
• vegetables – You can use any vegetable of your choice. I have used carrots.
• Tamarind – Soak dry tamarind in hot water and extract the tamarind water/pulp.
• Tadka – Tadka is made from oil, mustard, urad dal, curry leaves, fenugreek seeds, curry leaves and asafoetida. I have used regular cooking oil, you can also use coconut oil or ghee.
• turmeric powder- Turmeric powder is added while cooking pulses and vegetables.
• Sambar Powder – This is the main ingredient that makes any sambar delicious.
• coriander leaves – Coriander leaves are added for garnish, this makes the sambar taste very good, so do not miss it.

similar recipe

How to make Mini Idli Sambar step by step

1.To make Sambar: Wash the lentils and keep aside. Heat oil in a pressure cooker, add tomatoes and carrots and fry until tomatoes become soft, then add dal along with turmeric powder and salt. Add water and pressure cook on low medium flame for 4 whistles.

2. Let the pressure release on its own. – Mash the lentils well and heat them. Make a paste by mixing sambar powder and some water and add it to boiling sambar.

3.Let it boil, if it becomes too thick add water to adjust its consistency. Let it boil well for 5 minutes.

4.Then add tamarind water. In a kadhai – add the items listed under ‘For seasoning’ and fry for a minute.

5.Add it to the sambar and let it boil for 5 minutes. Then garnish with coriander leaves, add one spoon of ghee and close it.

6.To make mini idlis: Keep idli batter ready. Take the idli batter in a small spoon, pour the batter into mini idli molds.

7.Now carefully place it in your idli stand with normal idli mold and place it inside the idli cooker with water up to 1/4th of the cooker.

8.Steam it for 8-10 minutes. Turn off, sprinkle a spoonful of water on the idli and keep aside for 5 minutes. Move the idli around in the mold with a spoon, turn it over and keep it aside. – First of all, put a ladleful of sambar in a plate.

9.Arrange the mini idlis, then add more sambar on top. Sprinkle ghee. Garnish with chopped onion and coriander leaves.

serve hot!

Expert Tips

• Make sure you grind the idli batter to the right consistency so that your idlis are porous. If the idli is porous it will absorb the sambar well.
• While grinding, grind the rice a little coarsely to get the right texture.
• Sambar should neither be thick nor thin, it should be in between.
• When your plate is ready, serve it immediately.
• For this you can use tiffin sambar or any lunch sambar. But my recommendation is Arachuvitta Sambar.
• To make sambar delicious, add vegetables or a mixture of vegetables to it. To make this sambar, I used carrots and shallots.
• Heat the sambar to soak the idli properly.
• Make mini idli sambar only at the time of serving, otherwise it will become soggy. Simply assemble it and serve immediately.

serving and storage

Sambar can be served with rice, idli, dosa etc. This sambar remains good for 2 days in the refrigerator, reheat and serve. Sambar thickens when kept in the refrigerator, so add water while serving, reheat to desired consistency.

If you have any further questions about this Mini Idli Sambar Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

tried this Mini Idli Sambar? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

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