4 Serves
291 Mins
3 g
36 g
4 g
Soak the Urad Dal and Idli Rice in water for at least 4 hours, then grind into a smooth batter and allow it to ferment overnight.
Ingredients, vitamins, and health benefits
Urad Dal
Idli Rice
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PeruvianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
187 mg / 4,700 mgSodium
605 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Pour the fermented batter into the Idli Steamer molds and steam for 10-12 minutes until fluffy.
In a large pot, boil the Toor Dal with water until soft, then add tamarind extract, Sambar Powder, and chopped vegetables.
Heat Olive Oil in a pan and temper with mustard seeds and curry leaves, then pour this tempering into the simmering sambar.
Season the sambar with Salt and Pepper to taste and serve hot alongside the steamed idli.
Tamarind
Toor Dal
Sambar Powder
Olive Oil
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
13 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
187 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g45
g30
g
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ArmenianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g