Mini idli sambar – Learn tips and tricks to get a drinkable, mild flavorful sambar for mini idlis!
I know I could not post any new recipes at all last week, I think most of you know my in-laws were here and I spent most of my free time together with the family and gave a break myself from blogging and enjoyed family time to the fullest 🙂.
I won’t say I was very busy with works, as everyone shared the works. So I had free time, but we spent those time playing card games, board games along with Aj. Yesterday they left SG and we 3 are again left here with our routines.
Aj went to school and Vj went to office and I am back to blogging. Though I felt sad, I am so much worried about Aj how he is going to take this. He was all tears when we came back to home and he could not forget the fun time he had all these days.
I had tough time consoling him, actually, I don’t know how to😐. Somehow today he went school and hopefully that could deviate him and only when he comes back, it wont be the same. Will take some time for him sure.
And I know most of you will be busy with the pongal cleaning works and planning for pongal. Though I don’t have any special recipe for pongal this time, I thought to break my silence with this simple post.
Please go through the recipe for learning tips and tricks for getting delicious sambar that can be perfect for mini idlis.
WISHING YOU ALL A HAPPY PONGAL & MAKAR SANKRANTI
Tips for making mini idlies:
- Refer this post for making idli batter. Grind the rice a little coarse. This will make the idli textured perfect to absorb the sambar.
- Either sambar or the idlis should be hot for perfect absorbing.
- Do not soak for long time and keep as it will become soggy and mushy. Just do it 5 or 10 mins before.
Recipe card
Mini idli sambar recipe
Ingredients
- ½ cup Toor dal
- 2 tablespoon Tamarind extract thick
- 2 Tomato
- 3 Green chillis
- 1 teaspoon Sambar powder
- ¼ teaspoon Turmeric
- 2 tablespoon Coriander leaves chopped
- 15 Small onion
- 1 Red chilli
- 1 tablespoon Ghee
To temper
- 2 teaspoon Ghee
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds/ jeera
- 1 Curry leaves sprig
- ¼ teaspoon Asafoetida / Hing
Instructions
- Soak tamarind and pressure cook dal for 4-5 whistles with enough water, turmeric, a pinch of asafoetida and a red chilli.
- Extract tamarind juice from the soaked tamarind.
- Mash the dal well once done. Heat kadai, temper with the items given under ‘To temper’ table in order.
- Add peeled small onions, slit green chillis and fry for a minute.
- Add chopped tomatoes and a pinch of salt and fry until tomatoes turn soft.
- Add enough water with tamarind juice and bring to boil.
- Add turmeric, sambar powder and required salt.
- Bring to boil and add chopped coriander leaves. Boil for 3 minutes.
- Add cooked dal and mix well. You can add a pinch of jaggery if you want at this stage.
- Bring to boil and boil for 2 minutes in medium flame. Top with ghee.
Notes
- The sambar should be more with tomatoes and less tamarind.
- Add salt carefully so that the sambar is drinkable.
- Ghee is perfect for tempering this sambar and topping too.
- Coriander leaves, ghee adds a lot of flavor to this sambar. So do not miss it.
Method
1. Soak tamarind and pressure cook dal for 4-5 whistles with enough water, turmeric, a pinch of asafoetida and a red chilli. Extract tamarind juice from the soaked tamarind.
2. Mash the dal well once done. Heat kadai, temper with the items given under ‘To temper’ table in order. Add peeled small onions, slit green chillies and fry for a minute.
3. Add chopped tomatoes and a pinch of salt and fry until tomatoes turn soft.
4. Add enough water with tamarind juice and bring to boil. Add turmeric, sambar powder and required salt. Bring to boil and add chopped coriander leaves. Boil for 3 minutes.
5. Add cooked dal and mix well. You can add a pinch of jaggery if you want at this stage. Bring to boil and boil for 2 minutes in medium flame. Top with ghee.
Enjoy hot for evening snack or as dinner. We love it for a dinner when ever we want something special for dinner, when we have only idli batter.
Looks delicious. Pictures are making me drool.
sambhar idlies are drool worthy
Amazing
good to see you back 🙂
Mouthwatering pics! Will try this sambar recipe soon.
Make me drool, early in the morning…so inviting
i love this and order it anytime i visit a restaurant. looks very inviting
Drool worthy!! I love to eat ghee-sambar-idly anytime.
This looks so tempting and delicious. Drooling!
tempting idlis….
Yummy..have never tried making mini-idlies,they look super cute.We always order this whenever we go to Sangeetha restaurant.Your platter however looks way better than that 🙂 Happy Pongal 🙂
Picture itself says how delicious the idlis are! Nice recipe and lovely clicks dear..
When should the green chillies be added?? You havent mentioned it anywhere if im not wrong…
hmm love it.. scrumptious
in ingredients list green chillies has been mentioned but while preparing not mentioned wen to add green chillies
Sorry, I have edited, it has to be added along the onions
ur recipes r really superb…the variety of items u do for per servings is amazing even am trying to present like u now a days..keep doing the good work.. hw u r managing to prepare so many items tell me ur plan abt it..
Awesome…It came very well…..
Awesome….It came Really nice
Mashallah it has come good
I have an question can we add gingelly oil instead of ghee
Sure yes
Going to try tis tonight
Hi Raks,
Thanks for sharing the recipe. Could you please tell me where you purchased the mini idli plate from? The plate I have can make 18 idlis but they come out very small – almost like a mini dosa. Yours looks like a full bodied mini-idli.
Many thanks
This is also the same 18 mini idli plate. Slightly stir the batter before pouring so that u get it bit more dense. I have another idli plate which have 5 shallows per plate. I got it from an exhibition but you will sure get in vessel shops like saravana stores, Ratna stores in T nagar, chennai.