Idli Sambar and Pongal Making | Coking South Indian Food | Street Food in India

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

sambar powder

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix can be tailored to taste.

idli batter

🥗Healthier: quinoa batter

💰Cheaper: all-purpose flour batter

Quinoa is gluten-free and nutritious.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: cumin seeds

Cumin seeds provide a similar flavor profile.

Soak urad dal and rice separately for 6-8 hours.

Grind soaked urad dal and rice to a smooth batter.

Ferment the batter overnight in a warm place.

Prepare sambar by boiling chopped vegetables in water.

Add sambar powder and turmeric to the boiling vegetables.

Simmer the mixture for 15-20 minutes until vegetables are tender.

Heat oil in a pan and add mustard seeds and curry leaves.

Pour the tempering over the sambar and mix well.

Grease idli molds and pour the batter into them.

Steam the idlis for 10-12 minutes until cooked through.

Serve idlis hot with sambar and garnish with coriander leaves.

Cooking Techniques

Spice Level:

Allergens