How to Make One-Pot Sambar Idli at Home

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One-Pot Sambar Idli

Ingredients of One-Pot Sambar Idli

For the Suji Idli Batter:

  • 1 cup suji (rava)
  • ½ cup curd
  • ½–¾ cup water (as required)
  • ½ tsp eno fruit salt
  • Salt to taste
  • 1 tbsp chopped coriander
  • 1 tbsp grated carrot (optional)

For the Sambar Gravy:

  • 1 small onion, chopped
  • 1 tomato, chopped
  • ½ cup mixed vegetables (carrot, beans, pumpkin)
  • 2 tbsp cooked toor dal
  • 1–1½ tbsp sambar masala
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • Small piece of tamarind soaked in water
  • Salt to taste
  • 1 tsp oil

For Tempering:

  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Few curry leaves
  • 2 dried red chillies
  • A pinch of hing

Method

1. Prepare the Suji Batter

  1. In a bowl, combine suji, curd, salt and water.
  2. Mix well and rest for 15–20 minutes.
  3. Add a little more water if required to get a thick, pourable idli batter consistency.
  4. Just before cooking, add Eno and gently mix.

2. Prepare the Sambar Gravy

  1. Heat oil in a deep pan. Add mustard seeds, cumin seeds, dried red chillies, curry leaves and hing.
  2. Add chopped onion and sauté until translucent.
  3. Add tomatoes, mixed vegetables, turmeric, red chilli powder and sambar masala.
  4. Add cooked dal, tamarind water and around 2 cups of water.
  5. Cover and cook until the vegetables are tender and the gravy is flavourful.

3. Cook the Idlis in Sambar

  1. Once the sambar starts simmering, reduce the flame to low.
  2. Drop small spoonfuls of the prepared suji batter directly into the simmering sambar, leaving some space between each portion.
  3. Cover with a lid and cook on low flame for 10–12 minutes.
  4. Avoid stirring while the idlis are cooking, as they need time to set.
  5. Check with a toothpick; once the idlis are cooked through, gently mix or spoon the gravy around them.

4. Serve Garnish with fresh coriander and a squeeze of lemon juice. Serve hot.

Tip: Keep the sambar slightly thinner before adding the batter, as the suji idlis will absorb some gravy while cooking. Add Eno only just before dropping the batter into the sambar for soft and fluffy idlis.