Steamed rice and lentil cakes, soft and slightly tangy, served with a spicy lentil and vegetable sambar. A classic South Indian breakfast.
Ingredients
- 300 g Rice semolina (rava) or idli batter
- 100 g Skinned urad dal
- 150 g Red lentils (toor dal)
- 100 g Plain yogurt
- 1 piece Tomato
- 1 piece Onion
- 2 tbsp Sambar powder
- 1 tsp Mustard seeds
- 1 tsp Tamarind (paste)
- 8 leaves Curry leaves
- 2 tbsp Vegetable oil
- 1 tsp Salt
Method
- Mix the rice semolina (or idli batter) with the yogurt and a little water to obtain a thick batter, salt, and let rest for 15 minutes.
- Oil the idli molds, fill three-quarters full with batter, and steam for 12 to 15 minutes until a knife comes out clean.
- For the sambar, rinse the red lentils and cook them in water until tender and melting.
- Sauté the diced onion and tomato in oil, then add the sambar powder and the diluted tamarind.
- Fold in the cooked lentils, add water to achieve a thick soup consistency, and simmer for 10 minutes.
- Prepare the tempering by popping the mustard seeds and curry leaves in a drizzle of hot oil, then pour over the sambar.
- Carefully unmold the idlis and serve them hot, ladled with spicy sambar.
Nutrition
Per serving
- Energy
- 467 kcal
- Protein
- 12.55 g
- Carbohydrate
- 74.65 g
- Fat
- 11.65 g
- Fibre
- 8.94 g
- Calcium
- 64.67 mg
- Iron
- 4.08 mg
- Magnesium
- 53.63 mg
