Idli Saambar is a traditional breakfast dish from South India. Idlis are generally made using a specific variety of rice called as Paccha Airi (Raw Rice) in Malyalam language. It can also be made using par boiled rice which is called as ukdaa taandul in Marathi language.
The idlis are served with sambaar and coconut chutney. The process of making idlis, requires making a batter of rice and udid daal and fermenting it for a stipulated time. A well risen batter is the key to soft and fluffy idlis. It is said that fermented foods are good for the gut! Hence Idli actually is a highly nutritious dish.
Idlis have been traditionally made for breakfast in the NKGSB community of Karwar too, but here they are served with a traditional NKGSB Style Lasni Chutney (garlic and coconut chutney) without any sambaar.
Idlis go well with the garlic chutney as well with the traditional South Indian coconut chutney and sambaar. But, I would like to mention that they taste absolutely delicious when smeared with some mulgapodi and homemade ghee too!
For some more nutritious breakfast dishes, do take a look at the following recipes too….
- Aaloo Paratha
- Mulyaache Thaalipeeth
- Tandoori Chicken Coleslaw Toast Sandwich
- Dadpae Pohe
- Poale (Neer Dosa)
Here’s the recipe for Idli Saambar…..
Prep Time : 20 min
Cooking Time : 15 min
Serves : 9-10 (yields 40 idlis approx)
Cup Used : 200 ml
- 3 cups Idli Rice (Paccha Airi)
- 1 1/2 cups Urad Daal (skinless split black gram)
- 1 1/2 tsp Salt (approximately)
- To make Idli, first wash the rice grains and the urad daal separately and soak them separately in sufficient water overnight or for 7-8 hours.
- Next morning, drain out the water and grind the rice to get a soft, medium thick batter using water as required.
- Approximately, 1 cup water will prove sufficient for grinding the rice, though it should be added little at a time and used only as required.
- Transfer the batter to a large container, as there should be enough space for the batter to rise.
- Next grind the urad daal using as little water as possible to get a smooth, thick paste. Approximately, 1/2 – 3/4 cup water might prove sufficient.
- Add it to the rice batter, as well as the salt and give it a good stir.
- Cover and keep it in a warm place, overnight or for about 8 hours, to ferment and rise.
- Heat an idli cooker or a pressure cooker (without the whistle) and add water at it’s base as required.
- Grease the idli moulds and scoop out the risen batter from the sides using a ladle and gently place on the moulds.
- The batter should not be stirred once risen. This is the trick to get fluffy soft idlis.
- Place the idli mould stand in the cooker and close the lid.
- Steam on high for 15 minutes. Switch off the flame and let stand for about 5 minutes.
- Open the lid and extract the idli mould stand from the cooker.
- Scoop out the idlis and serve them hot for breakfast, lunch or dinner with some Udupi Sambar and Coconut Chutney (South Indian Style) or Sweet And Sour Coconut Chutney!
To get good, soft idlis, it is necessary that the batter should rise very well and the batter is never stirred once risen!
How many idlis can be made from the above quantity also depends on how much the batter rises!
This depends on the climate or say temperatures of that particular place. In colder areas it is advisable to increase the fermenting time.
Keeping the batter near warm places or in a closed cabinet can help it rise well, but it is important that the container has enough empty space for the batter to rise. My batter became almost double after 8 hours, as the climate was sort of humid and slightly hot!
In very hot summers the batter rises very well and fast too, but sometimes it can give a slightly sour smell and taste!