Simple Gluten Free Kitchen

Sambar Idli : Weekend Brunch

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I mostly cook north and south Indian food at home because that’s what I love and grew up eating. Even though my mother was a typical village girl from Punjab, she prepared a wide variety of dishes from different states. My father was in Indian Air force, which that gave her the opportunity to learn about diverse foods and cultures. However, it was her south Indian friends who introduced her to huge array of traditional dishes, which had the most influence on her cooking. So, today’s recipe is one that I learned from her: Sambar Idli. also added Video on my YouTube channel.

 

 

The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal.  Their cuisine is mostly rice based and the usage of spices is totally different from North. The food is more spicier and almost all dishes have tamarind and coconut which balance out the spiciness. My mom used to make lentil vadas, crispy dosas, paniyarams, chutneys and fluffy idlis just like a typical South Indian using a traditional stone grinder. Look at the picture below. This is a vintage piece now as everything in the kitchen is gone electric.

 

My sister sent this picture from India. She still grinds the idli batter in this.

 

Sambar Idli is a delicious dish comprising of of soft idlis and lentil soup. It is healthy, naturally vegan and soul satisfying meal with little oil.  You need toor daal (split pigeon peas), seasonal vegetables, tamarind and aromatic sambar powder to make sambar. It is prepared differently in different regions of India using different ingredients. Some recipes call for coconut, jaggery and drumsticks but the version I am sharing here does not include any of those. My recipe primarily lies on toor lentil, and vegetables that are available all year round. It’s a fairly flexible recipe, as well, as it can be customized according to your taste and preference. Sambar can be served with rice, dosa, vada and uttapam as well.

 

 

Idlis are steamed rice cakes eaten with sambar and coconut chutney. They are a classic breakfast in South Indian homes but we mostly eat for lunch and brunch.

Idlis are prepared by soaking rice and urad lentil, then ground to a smooth batter, fermented for 12 hours, thereafter the batter is poured in special grooved plates of an idli rack and steamed. I did steam the idlis in a cooker but used the instant mix for batter. Idlis are delicious just with coconut chutney or a powder made with sesame seeds and chilies.

 

Idli Rack

 

If you do not have a idli cooking rack this is what you can do –

Cook in microwave as I have done here or steam them in silicon cups in a regular steamer. Steam for 8-10 minutes or till done ( check with toothpick).

In case you do not have the silicon cups you can use a cake tin. Grease the cake tin and spoon some idli batter at 5 or six places. Steam as above. Take the cake tin out. Wait for 2 minutes. Take it out with the help of a butter knife.

A warm bowl of sambar with deliciously soft idlis is a soul satisfying meal.

 

 

 

 

 

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Sambar Idli : Weekend Brunch

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8 servings

A warm bowl of sambar with deliciously soft idlis (rice and lentil cakes). Its naturally vegan, gluten free and soul satisfying meal.

Ingredients

    Ingredients for the sambar:
  • 1 cup (200 gm) toor daal, washed
  • 3 cups water plus more
  • salt and red chili powder to taste
  • 55 gm (+-) tamarind
  • 1 long eggplant (only need half)
  • 1 potato
  • 1/4 onion
  • 10 small okra (or any other vegetable)
  • 1 tsp grated ginger
  • 1/2 tsp turmeric powder
  • salt and red chili powder to taste
  • 3 tbsp extra virgin olive oil
  • 1 tsp rai ( black mustard seeds)
  • few curry leaves ( available in Indian as well as Canadian super stores)
  • 2-3 red whole chilies
    • Sambar masala
  • 2 tsp coriander seeds
  • 1 1/2 tsp fenugreek seeds
  • coconut powder (optional)
  • 2 dry red chilies
  • 1/4- 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
    • For Idlis
  • 1 packet Gits Idli mix (rice and lentil)
  • oil for greasing
  • Water for adding to the idli mix and steaming

Instructions

  1. Soak tamarind in 1 cup hot water.
  2. Roast coriander, cumin and fenugreek seeds in a pan and grind to a powder with other sambar masala ingredients. Set it aside until needed.
  3. Cut potato, onion and eggplant of 1 1/2" size. Make a slit in one side of okra after removing top and end, taking care not to split.
  4. To cook vegetables for sambar, Turn on Sauté on normal. Add 2 tbsp oil and heat for 30 seconds. Add okra. Cook until it gets tender. Remove in a bowl.
  5. Add onion and potato in the same oil. Cook stirring. Anytime you find the potatoes sticking to the pot, add 2 -3 tbsp of water.
  6. Once tender, add eggplant, ginger, salt, turmeric powder and 1/2 a cup of water. Once the vegetables are cooked (they should not be mushy) remove in the bowl with okra.
  7. Tip in the washed daal along with 3 cups water, salt and red chili powder in inner pot of instant pot (no need to rinse the pot after cooking vegetables).
  8. Secure the lid, set the Steam release handle to SEALED. Choose PRESSURE COOK/MANUAL, set the timer for 15 minutes. Release the pressure after 10 minutes. Open the lid, give it a mix.
  9. While the daal is cooking for sambar, squeeze the softened tamarind pulp into the water it was soaked in, throw away pith and add it to the cooked lentils. Squeeze as much juice as you can from the pulp, adding some more water ( I strain tamarind pulp through a sieve directly over the instant pot, pressing with a spoon and then add more water as needed for the sambar).
  10. Press SAUTE and let the sambar simmer on low heat. Add in the cooked vegetables, tamarind juice, dry sambar masala and 2 cups water (more if you like it thin).
  11. In a small pan on medium heat, add the remaining 1 tbsp olive oil. When hot add mustard seeds, let them pop, then add curry leaves, red chilies and 1/4 tsp red chili powder. Immediately add 2 tbsp water.
  12. Pour the tempering in the sambar. Cancel SAUTE. Its ready to be served with idlis.
    13. Making Idlis
  13. Combine idli mix in a bowl as directed to make the batter.
  14. Pour 2 cups of water in a regular pressure cooker and bring it to boil.
  15. Grease the grooved idli plates and evenly pour batter. I always leave the bottom plate empty because the idlis there usually come out a slight soggy.
  16. Steam them on high in pressure cooker without whistle for 8 minutes then lower the heat to medium for 4 minutes.
  17. Take off the cooker from heat, open the lid after one minute.
  18. Remove each idli carefully from the mould sliding a thinner edge spoon.
  19. Serve with coconut chutney and sambar.

Notes

If you do not have a idli mould this is what you can do -

Cook in microwave as I posted here idli squares or steam them in silicon cups in a regular steamer. Steam for 8-10 minutes or till done ( check with toothpick).

https://www.simpleglutenfreekitchen.com/2024/09/sambar-idli-weekend-brunch.html

Post updated: Originally published March 2012

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Sour and Spicy Fish Curry ( Asam Pedas)
Instant Pot Langar waali Daal aka Manh Chollyean di Daal
Pan Fried leftover Idlis and Garlic Chard

Reader Interactions

Comments

  1. I love idli sambhar. It always makes for a great breakfast. I also noticed you made your own sambhar masala. I’ll surely try that the next time I make idlis. 🙂

    Reply

  3. I grew up eating too much of idli bc you in Indian family, this are like so common for breakfast and dinner. I think I had enough but my hubby still go more and more esp with the dhal like this you have pairing the idli with.

    Wow, your sambar is so perfect with all the spices and yes to this for I can have sambar everyday.

    Reply

  5. I to favor the southern cooking of my country more so than the northern, but I do not reside in the deep south. Funny when you see all the things your parents and grandparents used to use in the kitchen-things were not near as easy as they are now.
    I can see why you like this cuisine. The soup has such amazing spices and I could not do without the coconut chutney and the rice cakes-yum!

    Reply

  9. Balvinder, that is an amazing post! I love the construction that goes into the pressure cooker! And I agree with Lizzy, you are a great cook!

    Reply

  13. I don’t know this dish, but it looks great. I really need to learn more about the distinctions between Northern and Southern Indian cooking. Do you have a cookbook you’d recommend?

    Reply

  16. That meal looks really delicious ! Of course , it’s Indian cuisine so I’m sure it tastes divine ! I want a smaller mortar and pestle ! hahaha

    Reply

  18. This is a recipe that I like to try! Sounds wonderful & looks very appetizing! I’m intrigued by the coconut chutney . Will surely try , my hubby loves coconut! You are a great cook, Balvinder ! Have a nice day! 🙂

    Reply

  21. Hi Neetu! My friend owns idli mould and saw her cooking. I had it when it’s fresh and it was so delicious! I forgot how it’s called, so it’s nice to see your post and remember it once more. The huge stone mortar and pestle is amazing!

    Reply

  22. Dont use readymade sambhar / rasam powders if you are looking for gluten free. Make your own masala powder depending on requirement.

    Asafoetida (hing), a common spice in Indian cooking, nearly always contains wheat flour.

    Reply

    • I have never used store-bought sambar or rasam masala and hing in my cooking, always make my own. I am aware of the gluten in asafoetida and MSG in ready made masalas. Thanks for visiting and leaving a comment.
      Are you on gluten free diet?

      Reply

      • My wife is glueten free eventhough none of the tests confirmed that she is allergic to gluten. She gets sick when she eats gluten foods.. I put that Asafoetida especially for viewers of the blog so that they know. Recently my wife used Rasam powder from market and got sick. So thought of putting there so viewers makes a note of it. Thanks

        Reply

        • I am not sure what tests your wife has taken. However, if the blood tests came out negative then doctors often do repeated tests and also biopsy in some cases.

          Reply

  25. I looked up the idli mix recommended in this recipe. While it may be “naturally gluten free” I do not think it is tested for gluten. Gluten contamination of lentils is quite common in growing and processing. If you have celiac, you might want to create your own mix from trusted ingredients. I found this recipe online – I have not tried it myself by have successfully followed other of her recipes. I look forward to trying your sambar and idli recipes – they look wonderful. https://www.vegrecipesofindia.com/instant-idli-mix-recipe/#wprm-recipe-container-138727

    Reply

    • Hi Laura,
      I agree there is a slight chance of gluten contamination in lentils while processing but I’ve never seen or heard anything specific. I do make instant mix however, I mostly use this for Dosa and uttapam. The instant Mix made at home also contain lentil flour.
      Hope you enjoy if you try. Thank you!

      Reply

  28. Balvinder,
    I love everything you made here and thanks for the ideas on how to make the idli… I will look for Gits Idli mix (rice and lentil)- maybe in an Indian grocery.

    Reply

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