Introduction:
Looking for a healthy Indian breakfast that’s both delicious and easy to prepare? Idli Sambar is the perfect choice! This traditional South Indian dish is light on the stomach, full of nutrients, and ideal for starting your day with energy. Whether you’re a busy student, working professional, or a homemaker, this balanced meal offers the perfect combination of taste and health.
🥄 Health Benefits of Idli Sambar.
✅ Low in Fat – Cooked by steaming, not frying
✅ High Protein – Made with urad dal
✅ Good for Digestion – Fermented batter supports gut health
✅ Full of Veggies – Sambar includes carrots, drumstick, pumpkin
✅ Gluten-Free – Safe for gluten sensitivity
✅ Balanced Meal – Combines carbs, protein & fiber
✅ Low Calorie – Light yet filling
✅ Ideal for All Ages – Soft, easy to digest
✅ Weight-Friendly – Great for weight loss diets
✅ Diabetic-Friendly – Low GI option when made with dal/ragi
📝 Ingredients
For Idli Batter:
1 cup urad dal (split black gram)
2 cups idli rice (or parboiled rice)
1 tsp fenugreek seeds (optional)
Salt to taste
Water for soaking and grinding
For Sambar:
1 cup toor dal (pigeon peas)
1 onion, sliced
1 tomato, chopped
1 carrot, diced
Few drumsticks (optional)
1 tsp mustard seeds
1 tsp cumin seeds
Curry leaves
2 dry red chilies
Pinch of asafoetida (hing)
1 tsp turmeric powder
1 tbsp sambar powder
Tamarind pulp – 1 tbsp
Salt to taste
Oil – 1 tbsp
Coriander leaves for garnish
🛒 Preparation Time
Step Time
Soaking Rice & Dal 6–8 hours
Fermentation 8–10 hours (overnight)
Cooking Time 30–40 minutes
How to Make Idli
Step 1: Soak and Prepare Batter
1. Rinse urad dal, rice, and fenugreek seeds separately. Soak them for about 6 hours.
2. Grind the urad dal into a smooth and airy paste.
3. Then, grind the rice until it’s slightly grainy.
4. Combine both batters, add salt, and keep it in a warm place overnight for fermentation.
Step 2: Steam the Idlis
Lightly grease the idli moulds with a drop of oil to prevent sticking.
Gently pour the fermented batter into each section, filling them about 3/4th full.
Place the stand in a steamer or pressure cooker (without the whistle), and steam on medium flame for 10 to 12 minutes.
After steaming, allow the idlis to sit for a couple of minutes. Then, use a wet spoon to gently lift them out – they should come out soft and perfectly shaped.
How to Make Sambar
Step 1: Cook the Dal for Sambar
Take half a cup of toor dal and wash it nicely under running water until it’s clean. Put the dal in a pressure cooker, add a pinch of turmeric and about 1½ to 2 cups of water. Close the lid and cook it on medium heat for 3 to 4 whistles, or until the dal becomes soft. After the pressure releases, open the lid and mash the dal lightly using a spoon or ladle. Keep it aside — it’s ready to be added to the sambar later.
Step 2: Prepare the Vegetables
In a pan, add oil, mustard seeds, cumin, curry leaves, dry red chilies, and hing.
Add chopped onions, sauté till translucent.
Add tomatoes, carrots, and drumsticks.
Cook until veggies are soft.
Step 3: Mix the Dal and Spices
Now take the cooked and mashed dal and pour it into the pan with the cooked vegetables. Add tamarind pulp (around 2 tablespoons), a little salt to taste, and 1 to 2 teaspoons of sambar powder. Stir everything well. Let it simmer on low flame for about 8 to 10 minutes so all the flavors blend nicely. Once done, switch off the flame and sprinkle some fresh coriander leaves on top for a lovely aroma and taste.
🥥 What to Serve with Idli Sambar?
Coconut Chutney
Tomato Chutney
Green Chutney
Filter Coffee (optional but amazing!)
💡 Tips to Make It Perfect
Ferment the batter in a warm place.
Don’t add too much water while grinding the dal.
The real flavor of sambar comes alive when you use a variety of vegetables — each one adds its own taste and texture to the dish.
You can use a ready-made sambar powder or make your own.
🧠 Why Pick Idli Sambar for a Healthy Breakfast?
Gives steady energy to start your day strong
Light on the stomach – great for both kids and elders
Fills you up without making you feel heavy or bloated
The best part? You can make the batter once and use it over the next 3–4 days super handy for busy mornings!
📦 Storage & Reuse Tips
Extra idli batter: Store in fridge up to 4 days.
Leftover idlis: Reuse in upma or fry lightly.
Sambar: Can be frozen for 3–4 days; reheat and enjoy.
🧑🍳 Conclusion
Idli Sambar is more than just food—it’s a comforting, nutritious, and wholesome start to your day. Whether you’re a student, working professional, or a busy parent, this healthy Indian breakfast fits perfectly into your lifestyle.
Start your day with this traditional recipe and enjoy a delicious blend of taste and health!
Idli Sambar is more than just food—it’s a comforting, nutritious, and wholesome start to your day. Whether you’re a student, working professional, or a busy parent, this healthy Indian breakfast fits perfectly into your lifestyle.
Start your day with this traditional recipe and enjoy a delicious blend of taste and health!