How to make hotel style Idli Sambar recipe at home?

Idli (steamed rice cakes), a common South Indian meal, are eaten with sambar, a tasty vegetable stew made with lentils. It is a traditional morning or brunch meal that is loved by many people in Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh, among other southern Indian states.

The major ingredient in this meal is idli. It is a fermented rice and lentil (urad dal) batter cake that is light and fluffy. Idlis are often shaped like circles and have a moderate flavor, which makes them the perfect partner for the savory sambar.  A mix of vegetables, lentils, tamarind, and a combination of spices is used to make the lentil-based vegetable stew known as sambar. A specific sambar spice blend is used to give it a distinct flavor, and tamarind pulp is added for a sour flavor.

Idli sambar is often served by placing a few idlis on a plate or a banana leaf and topping them with a ladleful of sambar. Small bowls on the side or dollops on the dish are used to serve the chutneys. Idli sambar is traditionally consumed by tearing off a piece and dipping it into the sambar and chutneys. Soft idlis, savory sambar, and a variety of chutneys combine to provide a delicious and enjoyable meal.

Along with being a popular breakfast choice, idli sambar is often enjoyed as a light lunch or afternoon snack. People of all ages love it because of its ease, nutritive characteristics, and delectable flavor.

Here is a thorough recipe for idli sambar:

Idli Ingredients:

• 2 cups of parboiled rice for idlis
• 1 cup of split black lentils, or urad dal
• A half-teaspoon of methi (fenugreek) seeds
• Water for soaking and grinding Salt to taste
• Idli molds should be greased with oil or ghee.

Sambar's Ingredients:

• 1/2 cup of pigeon peas, or toor dal
• Two cups of mixed vegetables (carrots, potatoes, drumsticks, eggplant, etc.), one onion, two tomatoes 
• One tablespoon of tamarind pulp, all of which have been chopped.
• Sambar powder, two teaspoons
• One-half teaspoon of turmeric powder
• Added salt and water for cooking

For Sambar Seasoning (Tadka)

• Oil, 2 tablespoons
• One tablespoon of mustard seeds
• One-half teaspoon of cumin seeds
• Asafoetida (hing): 1/4 teaspoon
• A few curry leaves
• Two roasted red peppers

For Coconut Chutney:

• 1 cup coconut, grated
• 2 green peppers
• Chopped ginger, 1 inch long
• 2 tablespoons of a split roasted gram (roasted chana dal)
• Salt as desired
• For use in grinding

For Tomato Chutney:

• 3 sliced ripe tomatoes
• 1 diced onion, 3 to 4 garlic cloves
• Two roasted red peppers
• 1 teaspoon of oil
• Salt as desired

Instructions to make:

Preparation of Idlis:

1. Idli rice and urad dal should each be rinsed separately before soaking for four to five hours.
2. Soak the fenugreek seeds with the urad dal in a separate basin.
3. Drain the water from the rice and dal after soaking.
4. Separately, pulverize the rice and dal to a smooth consistency. While grinding, gently add water as required.
5. In a big basin, combine the batter of rice and dal. Mix thoroughly after adding salt.
6. Let the batter ferment overnight, or for approximately 8 to 10 hours, covered in the basin.
7. Utilise ghee or oil to grease the idli molds.
8. Fill the idli molds with the batter, and then steam the idlis in an idli steamer for 10 to 12 minutes, or until done. To determine whether the idlis are done, stick a toothpick in. It ought to be free of errors.
9. The idlis should then be taken out of the molds and kept warm.

Preparation of Sambar:

1. Toor dal should be rinsed before adding water, turmeric, and chopped veggies to a pressure cooker to simmer until the dal is soft and cooked.
2. Well-mash the veggies and cooked dal. Place aside.
3. Heat oil in a large pan, then add mustard seeds. Let them start to crackle.
4. Curry leaves, asafoetida, dried red chilies, and cumin seeds should be added. Stir for a little while.
5. Add the chopped onions and cook them until transparent.
6. Cook the tomatoes, in chunks, until they are tender.
7. Add salt, tamarind pulp, and sambar powder now, and combine thoroughly.
8. Sambar should be brought to a boil after adding water to change the consistency.
9. The flavors will meld together when you add the mashed dal and vegetable combination to the sambar and simmer for 10 to 15 minutes on low heat. If necessary, adjust the seasoning and consistency.

Making Coconut Chutney:

1. Grated coconut, green chilies, chopped ginger, roasted chana dal, and salt should all be placed in a blender.
2. Blend the components into a homogeneous paste while gradually adding water as necessary. In a bowl, transfer the chutney.

Making Tomato Chutney: 

1. Heat oil in a skillet and add chopped onions, dried red chilies, and garlic. Onions should be sautéed until transparent.
2. Cook the chopped tomatoes after adding them until they become mushy. After taking the mixture off the heat, let it cool.
3. Add salt to the mixture in a blender, then blend until it is smooth.

To Serve:

1. Put a couple idlis on a platter to be served.
2. Give the idlis a ladleful of sambar to drink, letting them absorb the flavors.
3. On the side, put some tomato and coconut chutney.

Enjoy the chutneys with your scrumptious idli sambar!

Note: You may modify the sambar and chutneys' spice level and consistency to suit your tastes. Feel free to add more vegetables or customize the recipe as per your liking.

Different Types:

Idli sambar is a flexible meal, and there are several sambar varieties that go well with idlis. Here are some common idli sambar varieties:

Mixed Vegetable Sambar: Sambar made of mixed vegetables is the one most frequently served with idlis. It is prepared with a variety of vegetables, including beans, peas, drumsticks, eggplant, potatoes, and carrots. The veggies are prepared with toor dal (pigeon peas) in a sambar spice blend, along with additional ingredients and tamarind pulp. Idlis are enhanced by the delicious combination of flavors and textures in mixed vegetable sambar.

Arachuvitta Sambar: Made with freshly ground spices, arachuvitta sambar is a unique variety of sambar. It is renowned for having a unique flavor and scent. Coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, dried red chilies, and coconut are frequently included in spice blends. The dal and veggies are cooked with these spices after they have been roasted and crushed into a fine pulp. Idlis go well with the deep and rich flavor profile of arachuvitta sambar.

Tiffin Sambar: For morning meals like idli, dosa, and Pongal, a lighter variant of sambar known as "tiffin sambar" is produced. The consistency is different from conventional sambar. Toor dal, onions, tomatoes, and mild spices are frequently combined to make tiffin sambar. Coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, and curry leaves are among the components of a particular tiffin sambar powder that is used to flavor it. Idlis are a lighter addition to the somewhat sour tiffin sambar.

Hotel Style Sambar: Sambar served at restaurants and hotels are referred to as "hotel-style" sambar because it frequently has a distinctive flavor and consistency. Typically, a variety of vegetables, toor dal, and a unique mixture of spices are used to make it. Coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, and cardamom are a few examples of possible spices. Sambar prepared in hotels is well recognized for its flavorful scent, which improves the idli-eating experience. flavor

Udupi Sambar: This dish comes from the Karnataka area of Udupi, which is renowned for its delectable vegetarian food. Lentils, tamarind, and a special spice mixture comprised of urad dal, chana dal, coriander seeds, fenugreek seeds, dried red chilies, cinnamon, and coconut are used to make Udupi sambar. Soft idlis go well with this sambar since it has a unique flavor and is frequently a little sweet.

These are only a few examples of the several sambar varieties that go well with idlis. Every location and family may have its own special sambar recipes and variants. The selection of sambar is based on taste preferences, geographical influences, and ingredient availability.