Mini Idly with Sambar

 


Mini Idly with Sambar is a comforting and delicious South Indian dish, often called "Sambar Idly" or "14 Idly" in restaurants. This dish consists of soft mini idlies drenched in flavorful sambar and garnished with aromatic toppings. Here's how to make it:

Ingredients

For the Mini Idly:

  • 2 cups idly batter (store-bought or homemade)
  • Oil for greasing molds

For the Sambar:

  • 1/2 cup toor dal (split pigeon peas)
  • 2 cups water (for cooking dal)
  • 1 cup mixed vegetables (carrots, beans, drumsticks, etc.)
  • 1 medium onion, diced (optional)
  • 1 medium tomato, chopped
  • 1-2 green chilies (optional)
  • 1-2 tbsp sambar powder
  • 1 small lemon-sized tamarind ball (soaked in water) or 1 tbsp tamarind paste
  • 1/4 tsp turmeric powder
  • Salt to taste

For Tempering:

  • 1 tsp oil or ghee
  • 1/2 tsp mustard seeds
  • A few curry leaves
  • 1 dried red chili
  • A pinch of asafoetida (hing)

Garnish:

  • Chopped coriander leaves
  • Ghee (optional, for drizzling)

Instructions

1. Make the Mini Idlies:

  1. Grease the mini idly molds with oil.
  2. Pour batter into each cavity of the mini idly plates.
  3. Steam in an idly steamer or pressure cooker (without the whistle) for 8-10 minutes.
  4. Remove and keep the mini idlies warm.

2. Prepare the Sambar:

  1. Cook the Dal:Wash toor dal and pressure cook with turmeric powder and 2 cups of water until soft (3-4 whistles). Mash the cooked dal and set aside.
  2. Cook the Vegetables:In a pot, boil the mixed vegetables, onion, and tomato until tender.
  3. Add Tamarind and Spices:Add tamarind water (or paste), sambar powder, and salt to the pot with vegetables. Let it simmer for 5-7 minutes.
  4. Combine with Dal:Add the mashed dal to the simmering mixture and adjust the consistency with water. Bring to a boil and let it simmer for another 5 minutes.
  5. Tempering:Heat oil or ghee in a small pan. Add mustard seeds, curry leaves, dried red chili, and asafoetida. Pour the tempering over the sambar.

3. Assemble Mini Idly with Sambar:

  1. Place the mini idlies in a serving bowl.
  2. Pour hot sambar generously over the idlies, ensuring they are fully soaked.
  3. Drizzle with ghee (optional) and garnish with chopped coriander leaves.

Serving Tips

  • Serve immediately while hot for the best flavor.
  • Pair it with coconut chutney for a more authentic experience.
  • Adjust the spice level of sambar according to taste.

Enjoy your flavorful and comforting Mini Idly with Sambar—a favorite South Indian delicacy! 🥞🍲✨

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