Idli and Sambar

Idli Sambar

Idli Sambar Dip

 Once a week, we have idli sambar for breakfast. The sambar at home, is made with cut vegetable pieces like carrot, ladies finger, potato, small onion and the main ingredient is sambar powder. 

Idli is one of Kerala's most loved breakfast dishes. Made from fermented rice and urad dal batter, idlis are steamed until soft, light and fluffy. They are typically served hot with sambar, coconut chutney or both.

Key preparation steps:

- Soak idli rice and urad dal separately.

- Grind them to the right consistency.

- Mix and allow the batter to ferment.

- Pour into greased idli moulds and steam until cooked.

2. Kerala-Style Sambar

Kerala sambar is a flavourful lentil and vegetable preparation made with toor dal, seasonal vegetables, tamarind, sambar powder and a fragrant coconut-oil tempering.

Typical vegetables include drumsticks, carrots, pumpkin, ash gourd, brinjal and ladies' finger.

The characteristic Kerala touch comes from the combination of roasted spices, tamarind, curry leaves and coconut oil. Some traditional versions also use roasted coconut paste.

7 Tips for Making Soft, Fluffy Idlis

1. Choose good-quality urad dal: Fresh, whole or split urad dal helps produce a light, fluffy batter.

2. Soak separately: Soak rice and urad dal separately for around 4–6 hours.

3. Grind urad dal well: Grind it until light, fluffy and aerated. This is one of the secrets to soft idlis.

4. Get the batter consistency right: The batter should be thick but pourable, not watery.

5. Allow proper fermentation: Leave the batter in a warm place for approximately 8–12 hours, depending on the climate. It should rise and become airy.

6. Avoid overmixing: Once fermented, gently mix the batter without knocking out too much air.

7. Steam correctly: Pour into greased moulds and steam for approximately 10–12 minutes. Avoid overcooking, as this can make idlis hard.

A useful cooking-class tip

In a warm climate like Kerala, idli batter generally ferments faster. Keep an eye on the batter rather than following a fixed number of hours. Proper fermentation is one of the biggest factors in achieving soft idlis.

The secret to a good Kerala breakfast: Soft, fluffy idlis, flavourful homemade sambar and fresh coconut chutney make a simple but satisfying combination.


Often in our house, we made dosa the next day from the idli batter. It's only the matter of consistency of the batter. Idli batter is more thick, while dosa is more runny. 

How to use idli batter for dosa

1. Take the required quantity of fermented idli batter.

2. Add a little water to make it thinner and easily spreadable.

3. Mix gently.

4. Heat a dosa tawa and spread the batter in a circular motion.

5. Add a little oil or ghee around the edges.

6. Cook until golden and crisp.