• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » SIDE DISH FOR IDLI / DOSA » Tiffin sambar recipe (Idli sambar with toor dal)

Tiffin sambar recipe (Idli sambar with toor dal)

January 31, 2013 by Raks Anand 82 Comments / Jump to Recipe

Tiffin samabr recipe
Tiffin sambar recipe, learn how to make south Indian style sambar had along idli, dosa and other tiffin items. Prepared with fresh ground sambar masala and toor dal.

Already I have a Tiffin sambar recipe with moong dal in my blog, posted almost 2 years back. That’s a version. This is another version of the tiffin sambar perfect for idli. Also for dosa, arisi upma and pongal. This is my mom’s trademark recipe she makes for idli or other tiffin items when guests come. Few readers requested for this recipe. This sambar is always made with potato and shallots. It gives the maximum flavour, every ingredient complimenting each other. But you can adapt this and make it with other veggies also. Other vegetables which works best are – plain with lots of shallots (vengaya sambar), yellow pumpkin (parangikkai), drumstick and brinjal.

tiffin-sambar-with-toor-dal

There are few special things in this sambar – one is the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery. These things make this sambar smell heavenly. The whole house will be filled with a pleasant smell when you make it. That too along with hot steaming idli or dosa this smells really out of this world 🙂. Though its a basic recipe, I wanted to blog this one with tips and tricks.

Memories related to tiffin sambar:

I used to like this sambar very much before marriage when mom makes. If it’s this sambar, then I eat extra few idlis. And I always love to pour the sambar over the idlis like they do in hotels those days. Because we rarely go to restaurants and always fascinated by things they do there. When I was kid, me and my brother are just contrast to each other in eating habits. What I like he hate to eat and what I hate he would love to eat. Sometimes it becomes like a cold war, if he says I don’t want to eat that vegetable, even though I too don’t prefer, to please my mom and to ‘verupethify’ my bro, I will eat it😁. And he too does that some times.

There’s more…

Likewise, the way he eats is always very clean and neat. His plate will be looking very pleasing even while eating and after he finishes. He even makes sure his hands look neat while eating, doesn’t let the food go beyond his fingers and reach his palm (he hates if it is so and will not mind washing his hands even if it happens in between by chance). Too much right😄?. Obviously I am not like that. He even gives me a weird look if I ask my  mom to pour the sambar over the idli. Then what I do is to mash the idlis along with sambar and make it look more like rice and eat (kozhachu adikradhu). That’s his break point. He will leave the place or just will turn his back and eat. Fun memories! Ok enough.

tiffin sambar recipe
Print Pin
4.25 from 4 votes

Tiffin sambar recipe

Tiffin sambar recipe, learn how to make south Indian style sambar had along idli, dosa and other tiffin items. Prepared with fresh ground sambar masala and toor dal.
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Cup measurements

Ingredients

  • 1/4 cup Toor dal heaped
  • 1 Potato
  • 12 Shallots (small onion)
  • 2 Green chilli
  • 1 Tomato
  • 1 tsp Tamarind - small marble size
  • 1/4 tsp Turmeric
  • 1 tsp Jaggery powdered
  • 1/8 tsp Asafoetida
  • Curry leaves - Few
  • 1 & 1/2 tbsp Coriander leaves
  • 1 tsp Ghee
  • Salt - As needed

To roast

  • 1 tbsp Chana dal heaped
  • 3/4 tbsp Coriander seeds
  • 4 Red chillies
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Cumin seeds
  • 1/8 tsp Asafoetida

To Temper

  • 3/4 tsp Mustard
  • 1/2 tsp Cumin seeds
  • 1 sprig Curry leaves
  • 1 pinch Asafoetida
  • 2 tsp Oil

Instructions

  • Pressure cook toor dal for 3-4 whistles, with 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of sesame oil.
  • Wash the potato well and cut into 4 and pressure cook it along with the dal. Once done, take out the potato, peel off the skin and break/ cut into bite size pieces.
  • Mash the dal smoothly. Set aside.
  • Meanwhile, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden colour.
  • Take care not to burn anything. So roast in medium flame with constant roasting. If anything gets burnt, the total dish will not turn out that good as this is the star ingredient!
  • Cool down and powder into a coarse powder. In between powdering, you might need to wipe the sides, lid of the mixer for even powdering. Set aside.
  • In a kadai, heat oil and temper with the items given under ‘To temper table’.
  • Add half of the asafoetida and give a quick stir.
  • Add onions and fry till transparent.Add tomatoes, green chillies and fry for 1 or 2 minutes.
  • Extract tamarind juice from the tamarind(soak in warm water for 10 –20 mins for easy extract).
  • Dilute it and make it 3 cups of it and add start heating in a large bowl.
  • Add the fried onion, tomato to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil.
  • Then add the potatoes.Boil for 2 minutes and add the sambar powder.
  • Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.
  • Let it boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.
  • Now after adding the ground sambar powder and dal, the sambar tends to thicken.
  • So you might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency.
  • So once it starts boiling, as a final touch add the powdered jaggery and mix well.
  • Top with few more torn coriander leaves or curry leaves and mix in the ghee. Switch off the flame.

Video

Notes

  • This sambar should be with less tamarind, unlike our regular sambar.
  • The tomato will give mild tanginess that is not sharp, perfect for the tiffin items.
  • We usually top with sesame oil for extra flavour.
  • You can temper with ghee for more flavourful sambar.
  • Other veggies you can add : Yellow pumpkin, drumstick, carrot, brinjal.
  • Smells great even the next day.
  • I have added asafoetida at various stages, but you can use it only while tempering and adding in the dal.

Tiffin sambar method:

  1. Pressure cook toor dal for 3-4 whistles, with 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of sesame oil. Wash the potato well and cut into 4 and pressure cook it along with the dal. Once done, take out the potato, peel off the skin and break/ cut into bite size pieces. Mash the dal smoothly. Set aside.step1
  2. Fresh ground sambar powder:

    Meanwhile, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden colour. Take care not to burn anything. So roast in medium flame with constant roasting. If anything gets burnt, the total dish will not turn out that good as this is the star ingredient!step 2

  3. Cool down and powder into a coarse powder. In between powdering, you might need to wipe the sides, lid of the mixer for even powdering. Set aside.step3
  4. Preparing sambar:

    In a kadai, heat oil and temper with the items given under ‘To temper table’. Add half of the asafoetida and give a quick stir. In goes onion, fry till transparent. Add tomatoes, green chillies and fry for 1 or 2 minutes.4-tiffin-sambar

  5. Extract tamarind juice from the tamarind(soak in warm water for 10 –20 mins for easy extract). Dilute it and make it 3 cups of it and add start heating in a large bowl. Add the fried onion, tomato to it. Now add few torn curry leaves, coriander leaves, salt, turmeric, rest of the asafoetida and bring to boil. Then add the potatoes.step 5
  6. Boil for 2 minutes and add the sambar powder. Add it in a sprinkled way little by little with constant stirring to avoid any lump formation. Let it boil. AQdd the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.step 6
  7. Now after adding the ground sambar powder and dal, the sambar tends to thicken. You might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency. Once it starts boiling, as a final touch add the powdered jaggery and mix well. Top with few more torn coriander leaves or curry leaves and mix in the ghee. Switch off the flame.7-tiffin-sambar

Serve with idli/ dosa or any tiffin items which goes well with sambar. I always love to have it along with plain coconut chutney and idli podi.

tiffin-sambar-recipe

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: SIDE DISH FOR IDLI / DOSA, TIFFIN SAMBAR RECIPES

Previous Post: « Easy tomato soup recipe | How to make tomato soup
Next Post: Rava upma recipe | How to make rava upma »

Reader Interactions

Comments

  1. APARNARAJESHKUMAR

    January 31, 2013 at 2:54 am

    Memories are always spl 🙂 wont fade even everything goes wrong ! i too have a this habit of Kozhaichu adikarthu 🙂 with different one 🙂 def i wll update mine

    Do i need to say photo's are fabulous ?

    Reply
  2. Babitha costa

    January 31, 2013 at 2:55 am

    Nice aromatic sambar,love ur utensils

    Reply
  3. RAKS KITCHEN

    January 31, 2013 at 3:00 am

    🙂 Will wait for your post 😉

    Reply
  4. Veena Theagarajan

    January 31, 2013 at 3:11 am

    yummy sambar.. I love to eat the same way .. So I always need more side dish than main dish :-)..
    http://great-secret-of-life.blogspot.com

    Reply
  5. Rasi

    January 31, 2013 at 3:50 am

    wow.. looks so yummy..loved your clicks :)..god! the hings we do just to spite someone.. truly memorable

    Reply
  6. Chitra

    January 31, 2013 at 3:58 am

    hehe , even nowadays he is the same ;)nice write up 🙂 Lovely clicks as always !!

    Reply
  7. Aarthi

    January 31, 2013 at 4:08 am

    I too pour sambar over the idlis and eat it just like u do raji..love it that way.

    That sambar looks awesome..totally yum..

    Reply
  8. Mélange

    January 31, 2013 at 4:23 am

    In fact I have tried the other one with moongdal last week which turned out to be a winner at my home..This too I will try..Always wanted to get a perfect Tamil recipe for sambar..Thank you so much Raks.

    Reply
  9. Sangeetha Nambi

    January 31, 2013 at 4:39 am

    OMG ! Really inviting Raji… Love to grab…
    http://recipe-excavator.blogspot.com

    Reply
  10. Nagalakshmi V

    January 31, 2013 at 5:26 am

    i have always loved your sambar! 🙂

    Reply
  11. lata raja

    January 31, 2013 at 5:37 am

    what fun with siblings! I love the fresh powdered podi in the sambhar…it fills the heart and soul while cooking only!

    Reply
  12. Reshmi Mahesh

    January 31, 2013 at 6:10 am

    Flavor packed sambar…Love the clicks..

    Reply
  13. Sudha Sabarish

    January 31, 2013 at 6:36 am

    Sambar with fresly ground powder.Hmmmm i can feel the flavor here.

    Reply
  14. Eswari

    January 31, 2013 at 7:09 am

    Hi, just want to know if u have made arsi upma. If so can u pls post the recipe. Me and the kids luv upma except hubby boy.
    I also would like to let u know that our family enjoyed the eggless vanilla cake and today I made the tomato kulambu for dinner(yet tobe tasted but the aroma is just delis).
    Thank u for ur recipes.
    Eswari

    Reply
  15. Nandita SS

    January 31, 2013 at 7:11 am

    The sambar looks awesome!! A must try recipe 🙂

    Reply
  16. prathibha Garre

    January 31, 2013 at 7:18 am

    Love the idli sambar combo very much….I can associate my childhood memories with urs..me n my bro used to behave the same way…the things what he likes much I do not like and vice versa..

    Reply
  17. Kurinji

    January 31, 2013 at 8:00 am

    yummy sambar…bucket is cute….naanum eppadithan seiven….

    Reply
  18. Kalpana Sareesh

    January 31, 2013 at 8:10 am

    yummy sambar.. n adding potatoes prob i shd give it a try..

    Reply
  19. Banu

    January 31, 2013 at 11:05 am

    Lovely photo,yummy sambar recipe 🙂

    Reply
  20. Vimitha Anand

    January 31, 2013 at 11:49 am

    Looks so tempting… Awesome combo for idlis

    Reply
  21. Priti S

    January 31, 2013 at 12:29 pm

    the spread looks so yum …feeling hungry now

    Reply
  22. Jeyashrisuresh

    January 31, 2013 at 1:21 pm

    Very tempting and yummy sambar, we too make in the similar way but we add little coconut, never tried with any veggies though. Will try out this some time. Love the addition of jaggery

    Reply
  23. Finla

    January 31, 2013 at 3:35 pm

    My sis always says if her eldest son like a certain dish then the youngest one don't like because the brother likes and vise versa too and you and your brother sounds like them, when i saw this in flickr i had faved it as i wanted to make them too. Looks so good.

    Reply
  24. Anu

    January 31, 2013 at 4:05 pm

    nice sambar but we usually don't add potato, we add other veggies and add coconut in the masala. Your version looks good

    Reply
  25. Laavanya

    January 31, 2013 at 4:11 pm

    I'm with you on the mixing and eating… that always tastes special when compared to dipping – yes it may not be neatest way but it's definitely the tastier way to do it 😀
    Sambhar looks fabulous.

    Reply
  26. Anonymous

    January 31, 2013 at 5:02 pm

    looks so tempting…loved your clicks..
    http://foody-buddy.blogspot.com/

    Reply
  27. Suja Manoj

    January 31, 2013 at 5:09 pm

    Comfort dish,drool worthy

    Reply
  28. Uma Ramanujam

    January 31, 2013 at 5:20 pm

    Every dish has wonderful memory to go with…Lovely sambar recipe raks. I simply drink it…:-)

    Reply
  29. divya

    January 31, 2013 at 5:22 pm

    Yummy and irresistible..love it

    Reply
  30. Vanamala Hebbar

    January 31, 2013 at 5:41 pm

    Nice sambar…

    Reply
  31. Sowmya D.S.L

    January 31, 2013 at 10:39 pm

    Love ur clicks !! I tried ur sambhar once cos i was bored by mine.. It was awesome.. Lovely recipe. will try with moong dal too 🙂

    Reply
  32. Revathi

    February 1, 2013 at 7:43 am

    Adding potato to sambar sounds different to me…sure will try out and let you know,neat clicks,always admired.

    Reply
  33. Sanoli Ghosh

    February 1, 2013 at 12:37 pm

    Tempting and delicious sambar.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/02/green-peas-kachori-with-spicy-dam-aloo.html

    Reply
  34. M D

    February 1, 2013 at 2:16 pm

    Wow, that's a tempting and yummy sambar. We make the similar way with the addition of jaggery. Love it. Nice clicks!

    Reply
  35. Priya

    February 1, 2013 at 4:41 pm

    Even i do the same, kozhachi adikurathu,loveeeeeeeee this sambar.

    Reply
  36. Unknown

    February 2, 2013 at 4:28 pm

    Awesome recipe….tried it out todayand was winner…..have been looking a sambar recipe for idly, dosa, up a and other tiffin items….thanks a lot for posting the recipe….waiting to see more lovely recipes from u.

    Reply
  37. RAKS KITCHEN

    February 3, 2013 at 8:53 am

    Thank you for the prompt feedback 🙂

    Reply
  38. Meenal Ramanathan

    February 4, 2013 at 3:01 pm

    should we dry roast the ing?

    Reply
  39. Janani

    February 4, 2013 at 9:13 pm

    Mom makes the tiffen sambar the same way. Its true we need to use less tamarind. Beautiful click raks love it.

    Reply
  40. Subha kumar

    February 26, 2013 at 6:40 am

    I tried this recipe. it came out really very good. Thanks raji.

    Reply
  41. Sailaja Angara

    March 2, 2013 at 12:36 pm

    i tried this sambar, my husband liked it very much

    Reply
  42. Geta

    March 6, 2013 at 9:38 am

    It's look awesome, wats the utensil u used for sambar it looks like glass bowl?

    Reply
  43. RAKS KITCHEN

    March 6, 2013 at 9:49 am

    Yes its glass, a kind of corning ware, called VISIONS

    Reply
  44. RAKS KITCHEN

    March 6, 2013 at 9:51 am

    Thanks 🙂

    Reply
  45. RAKS KITCHEN

    March 6, 2013 at 9:51 am

    Thanks 🙂

    Reply
  46. Sailaja Angara

    March 19, 2013 at 4:31 pm

    i made this sambar also my five year old son loved it very much, whenever i make idly he wants only with sambar.

    Reply
  47. Dhana Gopal

    April 8, 2013 at 5:53 am

    hi raks
    i love almost al ur recipies.am 3 months pregnant now and i dont feel like eating some items but ur vengaya sambar was jus 2 yummmmyyyyyyyy…..and this sambhar was awesome.keep posting us ..luv u………!

    Reply
  48. Sanjeevani

    May 10, 2013 at 3:48 am

    Raji

    I had gone your total fan. Actually I consider myself to be a good cook of tranditional items. I have a practice of keeping only "Samaithu Par" by meenakshi ammal as bible. I do not refer anyother receipe. Yours is the second reference I have now.

    Love your methodoical explanation.

    Reply
  49. Su

    May 19, 2013 at 2:16 pm

    I just tried this sambar and its really delicious.

    Thanks a ton.

    Reply
  50. Su

    May 19, 2013 at 2:16 pm

    I just tried this sambar. Loved it!
    Thanks.

    Reply
  51. Mayura Shinde

    July 15, 2013 at 1:53 am

    Loved the recipe. I have made it twice now. I did not make the sambhar powder u explained in the recipe but instead used everest readymade sambhar powder. 🙂

    Reply
  52. Mayura Shinde

    July 15, 2013 at 1:53 am

    I have made the sambhar twice now and each time it was great. I did not make the sambhar powder as u explained but instead use everest readymade sambhar powder. 🙂

    Reply
  53. bubbly g

    July 28, 2013 at 2:14 pm

    Hey Raji,
    Ur recipes are awesome. I really feel like zopping it from ur perfect pics. Following your recipes from long time but never had commented. Thanks a lot for giving us a wonderful set of recipes.

    Reply
  54. Reshmi R

    August 7, 2013 at 10:47 pm

    Is the channa dal etc to be roasted in oil?

    Reply
  55. Raks anand

    August 7, 2013 at 10:57 pm

    Yes.with few drops of oil. Sorry for the late response. will update in the post too

    Reply
  56. Raks anand

    August 7, 2013 at 10:58 pm

    thanks all for your feedback

    Reply
  57. Vinaya Bhat

    September 26, 2013 at 2:06 am

    Hi,

    I prepared the Sambar today.I had a question though. In Step6,you have mentioned that "Boil for 2 minutes and add the sambar powder"..Hope this is the same Sambar powder that we have prepared in Step3 ie grounded mixture prepared in the Mixie..Please confirm.

    Thanks!

    Reply
  58. Vankayala

    December 24, 2013 at 11:56 am

    I will recommend to add green pepper (one or two green pepper chopped squarely and washed) in step 4 or step 5 and little more water.

    Reply
  59. Unknown

    January 10, 2014 at 11:30 am

    Hi raks ! thanks for this recipe . very very tasty. hotel sambar 'thothudu' 🙂

    Reply
  60. Unknown

    January 10, 2014 at 11:30 am

    Thanks for this recipe raks 🙂 today i tried this. very very tasty 🙂 hotel sambar 'thothudu' 🙂

    Reply
  61. Manisha Singh

    January 10, 2014 at 11:33 am

    I love this site. The cooking technique are so practical, along with the pic stepwise that one can never go wrong. I have tried noodles, chili paneer, lemon rice, coconut chutney, and now tiffin samber. Thank you so much Raks :).

    Reply
  62. Krithika

    February 4, 2014 at 3:23 pm

    Hi Raks,
    If anybody tells you that they're the biggest fan of your sambar, they're clearly lying because I am THE BIGGEST fan! I make this all the time and I usually have to double the recipe for two of us cuz our idlis are usually swimming in the sambar! Thank you so much for such a winner of a recipe!

    Reply
  63. Deepthi

    March 26, 2014 at 3:56 am

    Tried this recipe. Came out wonderful.

    Reply
  64. Luthfun Nahar Jainudeen

    May 20, 2014 at 12:22 am

    Thanks for posting. Tried it. Came out very well.:)

    Reply
  65. kuttygayu

    January 13, 2015 at 11:40 am

    Hi there,

    this looks so so yummy. just wanted to know about the amount you use for one cup. is it rice cooker cup or how many ml ?

    Reply
  66. Raks anand

    January 13, 2015 at 11:52 am

    240 ml, refer FAQ

    Reply
  67. Sonam Kumari

    August 9, 2015 at 2:46 am

    I tried this Dal makhani Recipe And it comes out delicious 🙂

    Reply
  68. Unknown

    November 24, 2015 at 8:24 am

    I tried this tiffin sambar. It came out very good. You are rocking. Thanks for the recipe

    Reply
  69. AnaNYA....

    December 22, 2015 at 2:57 am

    Just tried the tiffin sambar.And it has come out awesome.. Thank you rakskitchen 🙂

    Reply
  70. Neela

    February 12, 2016 at 12:17 pm

    I agree, very nice recipe! The Sambhar came out very well! So delicious!

    Reply
  71. BHUVANESWARI M

    February 29, 2016 at 2:15 am

    Came out very well. like hotel sambhar. Liked by everyone. Thanks raks. simply followd your recipe

    Reply
  72. Divya Darshini

    May 26, 2016 at 12:35 pm

    I tried this sambar and it was indeed delicious!!! Felt like having it in a hotel 🙂 My hubby, MIL and FIL loved this one! Thank you Raks! Your recipes are always simple and awesome 🙂

    Reply
  73. இமா

    August 15, 2016 at 3:31 pm

    Love this recipe. The way you've presented it makes me want to try.

    Book marking. 🙂

    Reply
  74. Pranesh Nath Jaganathan

    March 31, 2017 at 7:02 am

    Hi Akka, can I replace the "To Roast" ingredients with Readymade Sambhar powder ? If so, how many teaspoons/tablespoons would that be ?

    Reply
  75. shobha rawal

    October 19, 2017 at 10:17 am

    Delicious smambhar………….loved it.
    Please subscribe my you tube channel view my latest video
    https://youtu.be/LWFClapII9o

    Reply
  76. Unknown

    October 10, 2018 at 3:31 pm

    I tried this today… satisfied very happy….. Ate all left out sambar without dosage in the last….

    Reply
  77. Raks Kitchen

    October 10, 2018 at 3:43 pm

    THanks a lot 🙂

    Reply
  78. Unknown

    December 10, 2018 at 12:52 am

    I tried sambar today from your recipe. And very satisfied with the taste. I cant thanks enough to you for this sambar. Thank you so much for such a detailed and tasty sambar.

    Reply
  79. R.S.Srinivasa Setty

    November 26, 2020 at 10:04 pm

    Two listings of ingredients given . In the 1st one under to roast , 11 tb.sp. channa dal given, in the 2nd one under roast
    1 tb.sp. chinna dal is given. In the video also given 1 tb. sp. channa dal given. Obviously, 1 tb.sp. channa dal is ought to be correct. This is to be noted. Mistake is , definitely not intentional .

    Reply
    • Raks Anand

      November 26, 2020 at 11:03 pm

      Really sorry for the confusion and thanks a lot for noticing and taking time to write. Will correct the mistake.

      Reply
  80. Supriya

    December 12, 2020 at 6:21 pm

    5 stars
    Made this today and it came out so well. It was perfect for sambhar-idlis.

    Reply
    • Raks Anand

      December 14, 2020 at 8:12 pm

      Thank you

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Instant pot masala pasta, Indian style one pot pasta
  • Pepper cumin rice, milagu jeeraga sadam
  • Coconut milk sweet pongal, Instant pot pongal recipe
  • Hotel sambar, Instant pot hotel sambar
  • Bhindi Do Pyaza, Stir fried okra

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • MICROWAVE CHOCOLATE CAKE (SINGLE SERVING)
  • Eggless doughnut recipe, Basic donut, soft & light
  • Recipe index
  • Adai recipe, How to make adai
  • Instant pot masala pasta, Indian style one pot pasta
  • Easy rasam recipe, How to make rasam
  • Appam recipe without yeast, How to make appam
  • Medhu vadai, Ulundu vadai recipe - With video
  • Indian lunch menu ideas
  • Puli idiyappam recipe | Variety idiyappam recipes

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies