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

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Soaking time 30 mins
Total Time 1 hr 5 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.
 

 

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