Mini Idli Sambar with a generous drizzle of Ghee is a perfect combination of soft, fluffy mini idlis paired with a rich, flavorful sambar. The addition of ghee enhances the flavor and gives a touch of indulgence. Here’s how you can make this delicious dish:
Ingredients:
For the mini Idlis:
· 2 cups idli batter (fresh or leftover)
· ghee (for greasing idli plates)
For the Sambar:
· 1/2 cup toor dal (pigeon peas)
· 1/2 tsp turmeric powder
· 1-2 tbsp tamarind pulp (or tamarind paste)
· 1 medium onion, chopped
· 1 tomato, chopped
· 1-2 green chilies, slit
· 1/2 cup mixed vegetables (carrot, beans, potato, etc.)
· 1 tbsp sambar powder
· 1/4 tsp asafoetida (hing)
· salt (to taste)
· Water (for adjusting consistency)
For the Tempering:
· 2 tbsp ghee or oil
· 1/2 tsp mustard seeds
· 1/2 tsp cumin seeds
· 1-2 dried red chilies
· 8-10 curry leaves
· 1/2 tsp fenugreek seeds (optional)
Preparation:
1. Prepare the mini Idlis:
· Grease the idli plates with ghee or oil.
· Fill the molds with the idli batter. If you don’t have mini idli molds, you can use regular idli plates, but mini idlis are more fun and perfect for sambar dunking!
· Steam the idlis for about 10-12 minutes or until a toothpick comes out clean when inserted into the idlis.
· Let the mini idlis cool for a minute or two before removing them from the plates.
2. Make the Sambar:
· Cook the toor dal: Wash the toor dal and pressure cook it with 2 cups of water and turmeric powder for 3-4 whistles, or until the dal is soft and well-cooked.
· Prepare the sambar base:
o In a separate pot, heat some oil or ghee. Add the chopped onions, tomatoes, and green chilies. Sauté until they soften and the tomatoes release oil.
o Add the mixed vegetables and cook for 5-6 minutes until they start to soften.
o Add sambar powder, asafoetida (hing), and salt. Stir for a minute to roast the spices.
· Add the dal: Once the dal is cooked, mash it slightly and add it to the vegetable mix. Add tamarind pulp (or tamarind paste) and about 2 cups of water to get the desired consistency. Simmer for 10-15 minutes, letting the flavors blend.
3. Tempering for the Sambar:
· In a small pan, heat ghee or oil. Add mustard seeds, cumin seeds, dried red chilies, curry leaves, and fenugreek seeds (optional). Let it splutter.
· Pour this tempering over the cooked sambar and mix well.
4. Serve the mini Idlis with Sambar:
· Place the steamed mini idlis in a bowl or plate.
· Pour the hot sambar over the mini idlis, allowing them to soak up the flavors.
· Drizzle some ghee over the top for an extra rich taste.
· Garnish with fresh coriander leaves (optional).
· Serve hot with a side of coconut chutney or just enjoy the mini idlis with the sambar and ghee!
Tips for the Best mini Idli Sambar:
1. Perfect Idli Texture: Make sure your idli batter is well-fermented for soft and fluffy idlis. If your batter is thick, add a little water to adjust the consistency.
2. Vegetables for Sambar: You can use any vegetables of your choice such as carrots, beans, drumsticks, pumpkin, and potatoes. For extra flavor, add a handful of chopped onions or tomatoes.
3. Spice Adjustment: Adjust the amount of sambar powder and tamarind based on your spice and tangy preferences.
4. Ghee: The ghee adds a rich flavor to the mini idlis, but you can use it sparingly. If you prefer a lighter version, just skip or reduce the ghee.
5. Soaking the Idlis: Some people like to soak their idlis in the sambar for a few minutes so they absorb all the flavors. This works especially well with mini idlis.
Mini Idli sambar with Ghee is a comforting and indulgent meal that’s full of flavor. It’s perfect for breakfast, lunch, or even a satisfying snack. Enjoy!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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