Mini Idly Sambar

Idly sambar is one of the traditional south Indian breakfast suitable for all occasions. Me….. I can eat it any time a day… love it so much…




Have tried many recipes for sambar and finally got this one……. They tastes very good with idly, dosa, pongal and vada…… The main ingredient with makes the sambar more tasteful is the shallots (which I call as sambar onion)..... There are lot of difference between the sambar cooked with shallots and without it....Love the sweet taste of shallots a lot....

Ingredients :

Idly batter – 2 cups (recipe)
Ghee – 2 tablespoon

For sambar

Shallots – 1 cup
Toor dal – ½ cup
Tamarind paste – 1 teaspoon
Tomatoes - 2 small
Green chillies – 2
Mustered seeds – 1 teaspoon
Curry leaves – 2 sprigs
Coriander leaves – ½ bunch
Red chilli – 2
Asafetida – 1 pinch
Salt to taste
Oil – 2 tablespoon



For sambar Masala paste
Red chillies – 8
Coriander seeds – 2 to 3 teaspoon
Urad dal – 1 ½ teaspoon
Channa dal – 2 teaspoon
Cumin seeds – ½ teaspoon
Fenugreek seeds a pinch
Grated Coconut – ¼ cup

Fry 1 onion and 1 tomato in 1 teaspoon of oil and set it aside.

Heat 1 teaspoon of oil and roast all the above masala ingredients except coconut until golden

Let it cool and grind all the roast masalas, onion and tomatoes and coconut…… Water can be added if needed and make it a smooth paste.

Procedure :

Slather the mini idly plate with ghee and fill in idly batter in the plate. Now steam it as usual for 10 mins. Make as many batches needed....







Heat oil in a shallow pan and temper it with mustered seeds, red chilli and few curry leaves and fry the shallots for 2 mins and then add tomatoes and green chillies and statue it for 2 mins.



In the meanwhile cook toor dal in pressure cooker and mash well.

Now add the cooked dal, ground paste, tamarind paste in the pan and add enough water and bring it to boil and add asafetida.



When the sambar is thick enough, remove from fire and garnish with coriander leaves and curry leaves.