Idli Sambar is a popular south Indian breakfast. It is one of the healthy breakfast options which can be enjoyed at breakfast or at the time of lunch. Idli is a type of savory rice cake made by steaming a batter consisting of fermented black lentils and rice. Idli is dunked into sambar it is a lentil-based spicy soup or curry made with a blend of spices and vegetables. It is accomplished with chutney.
Idli sambar is a nice combination as soft idli is dunked into spicy sambar which is full of flavor and healthy ingredients. It is a non-oily and healthy breakfast recipe which you can enjoy any day. Idli is made from rice and lentil batter then it is steamed. Sambar is made from pigeon pea and veggies like brinjal, drumstick, beans, potatoes, and small onions with some tamarind water. Idli is the healthiest and nutritious dish in the world. It can be eaten by anyone of any age at any time. Patients are also advised to eat Idli as it is extremely nutritious. Being a fermented dish, it acts as a probiotic and can be easily digested.
History Of Idli Sambar
Idli is today recognized as a south-Indian delicacy. Many believe that the idli came to India between 800-1200CE from Indonesia where it is known as a kedli. There are several stories about the origins of the word ‘idli’ as well. Some historians believe that the word, idli, was derived from Iddalige, a word mentioned in the Vaddaradhane, a Kannada text by Sivakotyacharya in 920AD.
Many historians believe that Sambar was invented by Tamil kings in the mid-1700s. However, some stories state that sambar was first made accidentally by the Maratha ruler Chhatrapati Shivaji Maharaj’s eldest son Chhatrapati Sambhaji Maharaj when he tried to make dal curry in the absence of his chef. He added tamarind to the dal, creating an early version of sambar that was hence named after him.
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Traditionally idli was prepared with rice and urad dal combination with raw rice as the main ingredients. But in my recipe, I am making instant idli it does not need any fermentation and can be made instantly within few minutes. I am making the semolina idli which is easy to make an instant. It is the instant breakfast recipe you can ideally enjoy with sambhar and chutney.
As this recipe uses rava (cream of wheat), yogurt, and a leavening agent instead, we do not need all that soaking or grinding time, thus making this an instant recipe. The rava idli batter gets made within minutes and then, as the idli is steaming, I prepare the coconut chutney, which is the traditional dip to serve with idli. You can add some chopped veggies to the idli and give them a nice flavor.
Instant Idli Recipe
- Semolina (rava) 1 cup
- Curd 1 cup
- Salt 1 tsp
- Water 1/2 cup
- Fruit salt 1/4 tsp
- Firstly, in a large pan roast 1 cup rava for 5 minutes or till it turns aromatic.
- Allow it to cool completely, and transfer roasted rava to a mixing bowl.
- Add in 1 cup curd, ½ tsp salt, and combine well without forming any lumps.
- Allow to rest for 20 minutes or till rava / sooji absorbs water.
- Again add cup water or as required to prepare idli batter consistency.
- Just before steaming the idlis, add fruit salt or a pinch of baking soda and give a gentle mix.
- Pour the batter immediately onto a greased idli plate.
- Steam them on a medium flame for 15 minutes or till the idli is cooked completely.
- Finally, serve soft sooji idli or plain rava idli along with chutney and sambar.