Rava Idli Sambhar Recipe

Part 1: RAVA IDLI

Ingredients (for 10–12 idlis)

• Suji / Rava (Semolina) – 1 cup

• Curd (Dahi) – ½ cup (slightly sour)

• Water – approx. ½ cup (adjust for batter)

• Eno fruit salt – 1 tsp (or baking soda – ¼ tsp)

• Oil – 1½ tbsp

• Mustard seeds – ½ tsp

• Urad dal – 1 tsp

• Chana dal – 1 tsp

• Ginger (finely chopped) – 1 tsp

• Green chilies – 1 (finely chopped)

• Curry leaves – 6–8

• Salt – to taste

• Cashews – few (optional, for garnish)

Method

1. Dry roast rava (suji) in a pan on low flame for 4–5 mins until aromatic (don’t brown it). Keep aside to cool.

2. In another pan, heat 1½ tbsp oil, add mustard seeds, then urad dal, chana dal, ginger, green chili, and curry leaves — sauté till dal turns golden.

3. Add the roasted rava to this tempering and mix well.

4. Cool it slightly, then add curd + salt + water to make a thick batter (like idli batter consistency).

5. Rest for 15–20 minutes.

6. Before steaming, add 1 tsp Eno (or baking soda) and mix gently.

7. Pour batter into greased idli moulds and steam for 10–12 minutes on medium flame.

8. Check with a toothpick — if it comes clean, idlis are done.

9. Let cool for 2 minutes, then demould carefully.

Your soft & spongy Rava Idlis are ready!

Part 2: SAMBAR

Ingredients

• Toor dal (arhar dal) – ½ cup

• Tamarind pulp – 2 tbsp

• Sambar powder – 2 tbsp

• Mustard seeds – ½ tsp

• Curry leaves – 8–10

• Dry red chilies – 2

• Onion – 1 (sliced)

• Tomato – 1 (chopped)

• Drumstick (optional) – 1 (cut in pieces)

• Carrot, beans, pumpkin – ½ cup (mixed vegetables)

• Oil – 1 tbsp

• Salt – to taste

• Coriander leaves – for garnish

Method

1. Wash and pressure cook toor dal with 1½ cups water until soft (3–4 whistles). Mash it well.

2. In a pot, heat oil, add mustard seeds, let them splutter.

3. Add dry red chili, curry leaves, then onion — sauté until light golden.

4. Add tomatoes, cook until soft.

5. Add chopped veggies, sambar powder, salt, and 1½ cups water. Cook until vegetables are tender.

6. Add the mashed dal and tamarind pulp, mix well, and simmer for 8–10 minutes.

7. Adjust salt and thickness (add water if needed).

8. Garnish with fresh coriander leaves.

Your flavorful South Indian Sambar is ready!

Serving Suggestion

Serve hot Rava Idlis with Sambar and a side of Coconut Chutney perfect for breakfast, brunch, or a light dinner.