Instant idli sambar recipe | instant idli, chutney and sambar recipe | south Indian style idli sambar

It is a quick and easy South Indian Tiffin/ Breakfast combo that is made from rava idli, coconut chutney, and pressure cooker sambar. This idli is very handy and made up quickly without soaking dal in advance. I also share a pressure cooker sambar recipe with saves a lot of time in a busy routine. This south Indian combo is easy to make and ideal for breakfast or a tiffin recipe. Do try this! 

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Recipe video

Instant idli sambar recipe | instant idli, chutney and sambar recipe | south Indian style idli sambar

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Soaking time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Cuisine south indian

Servings 4

Ingredients

 

For instant idli

• 1 cup semolina - coarse rava
• Salt to taste
• ½ cup curd
• ¾ cup water or as required
• ¼ tsp baking soda

For pressure cooker sambar

• ½ cup soaked tuvar dal
• 2 cup water or as required
• ¼ tsp turmeric powder
• Salt to taste
• ¼ cup onion bulbs
• 1 drumstick pieces
• 1 big size chopped tomatoes
• ½ cup chopped carrots
• 6-7 curry leaves
• 2-3 green beans
• 2 green chilli slits
• ½ cup tamarind pulp
• Pinch of hing
• 1 tsp red chilli powder
• 2 tsp sambar masala
• 1 tsp jaggery
• For tadka - 1 tsp oil
• ¼ tsp mustard seeds
• ¼ tsp urad dal
• ¼ tsp cumin seeds
• 2 dry red chilli
• Some curry leaves

For coconut chutney

• ½ cup grated coconut
• 2 tbsp roasted chana dal
• 2 green chilli
• ½ inch ginger
• Salt to taste
• Some water to grind
• For tadka- 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp urad dal
• ½ tsp cumin seeds
• Some curry leaves
• Pinch of hing
• 1 dry red chilli

Instructions

Making instant idli

• In a mixing bowl, add semolina, salt, curd, and some water. make idli batter with a medium thick consistency.
• Cover and rest batter for 30-35 minutes.
• After 30 minutes, when semolina puffs up then add water as required, to form an idli batter consistency batter.
• Steam water in a pan for 5 minutes and also grease the bowl with oil and place cashews in the center.
• just before steaming add ¼ tsp baking soda and mix well till it turns frothy. Alternatively, add 1 tsp of eno.
• Pour the batter immediately into bowl or idli plate. Do not rest the batter.
• Steam the idli for 12-15 minutes on medium flame.
• Finally, serve instant rava idli with coconut chutney and sambar.

Making pressure cooker sambar

• Soak ½ cup of split pigeon peas into 1 cup of water.
• Drain water and add soaked tuvar dal into the pressure cooker.
• Then add turmeric powder, salt, and 1 cup of water. mix well and pressure cook dal on a medium flame for 3 whistles.
• Mash cooked dal with a masher.
• Then add onion petals, drumsticks, carrots, green beans, tomatoes, green chili slits, and a few curry leaves.
• Also in a ½ cup of tamarind pulp, add turmeric powder, red chili powder, sambar masala, and jaggery. Mix well and add the paste into the pressure cooker.
• Add 1 cup of water and mix well.
• Cover the lid and pressure cook on a medium flame for 1 whistle.
• When the pressure cooker releases its pressure naturally, open the lid and add the required water for sambar consistency.
• Now heat oil in a pan, add oil, mustard seeds, urad dal, cumin seeds, red chili, and curry leaves. sauté till dal is slightly golden brown.
• Add tadka into sambar and mix well.
• Garnish with some coriander leaves and serve sambar with idli.

Making  coconut chutney

• In a mixture jar, add grated coconut, roasted Bengal gram, green chili, ginger, salt, and some water. Grind it into a smooth paste.
• Heat oil in a pan, add oil, mustard seeds, urad dal, cumin seeds, curry leaves, dry red chilli, and a pinch of hing. Sauté for a minute and add in the chutney.
• Serve chutney with instant idli.

Notes

For instant idli 

• use coarse rava(sooji) for idli.
• rest the batter for 30-35 minutes so Rava(sooji) is properly soaked and puffed up.
• steam idli on medium-high flame for 12-15 minutes.

for sambar 

• use soaked dal for pressure cooker sambar.