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Mini Idli sambar / Ghee idli sambar recipe

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14-idli-ghee-idli    
Mini idli sambar – Learn tips and tricks to get a drinkable, mild flavorful sambar for mini idlies! 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

Mini Idli Sambar recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Toor dal – 1/2 cup

Tamarind extract – 2 tblsp, thick

Tomato – 2

Green chillies – 3

Sambar powder – 1 tsp

Turmeric – 1/4 tsp

Coriander leaves, chopped – 2 tbsp

Small onion – 15

Red chilli – 1

Ghee – 1 tbsp

To temper

Ghee – 2 tsp

Mustard – 1 tsp

Cumin seeds/ jeera – 1 tsp

Curry leaves – 1 sprig

Asafoetida / Hing – 1/4 tsp

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. 1-mini-idli

  3. Add chopped tomatoes and a pinch of salt and fry until tomatoes turn soft.

    4. 2-ghee-idli

  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. 3-ghee-idli

  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.

    6. 4-idli-sambar

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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 idlies 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.

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 flavour to this sambar. So do not miss it.

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.
mini-idli-sambar

Reader Interactions

Comments

  22. 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 🙂

    Reply

  34. 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..

    Reply

  46. 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

    Reply

  48. 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.

    Reply

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