Tamil Nadu
Mini idli sambar
Tiny idlis floating in sambar, like croutons that went to a better school.
45 minTime
13 gProtein each
mildSpice
Make it your way
Grandma's wayButton idlis drowned in sambar with a ghee float, tiffin hotel style.
The original398kcalsame
13 gproteinsame
7 gfibresame
45minutessame
Mini idli sambar.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the toor dal with turmeric and 1 1/2 cups water for 4 whistles. Let the pressure release naturally, then mash smooth.
- 2Grease a mini idli plate, fill each mould three quarters with batter and steam 10 to 12 minutes.
- 3Simmer onion, carrot, pumpkin and tomato in 2 cups water with salt until tender.
- 4Add tamarind water, sambar powder and jaggery and simmer 5 minutes, then stir in the dal and thin to a pourable sambar.
- 5Temper mustard, curry leaves and asafoetida in 1 tbsp ghee, pour over the sambar and add coriander.
- 6Drop the mini idlis into bowls, ladle sambar over and finish with the remaining ghee.
Serve it like this
Drop a handful of mini idlis into a deep bowl, ladle sambar over, add a spoon of ghee and a few coriander leaves. Give kids a spoon, not a fork.
