Idli Sambar Recipe | Easy Tiffin Sambar | Instant Rava Idli recipe with Chutney

Idli Sambar Recipe | Easy Sambar | Instant Rava Idli recipe with Chutney is a perfect recipe for everyday cooking. Easy, Simple, and quick preparation. The flavors are simple but delicious. Authentic South Indian flavors in no time. You will learn how to make Instant Rava Idli, Sambar, and Coconut chutney recipes. Also, learn how to make the red dosa chutney served in restaurants.

This is a simple everyday meal recipe. We make this once a week. The Rava Idli is made with Idli-Rava, which is quick to make and comes out super soft and delicious. I have not used the ordinary wheat-semolina for this recipe. But, Idli-Rava, which is a special Rava only for making Idlis. You may get this Idli-Rava anywhere in the market or search @Bigbasket.

Tips to make soft Rava Idlis:

1. Soak the rava+poha +dahi for at least 1/2- 1 hour before steaming.
2. Adding Dahi/curd make the Idlis softer and adds a slight sour flavor to it, which usually comes with fermentation.
3. Adding 1 tbsp coconut oil to the batter makes it rise while steaming and also keeps the moisture intact.
4. Wash the Poha properly to make it soft and clean before adding to the batter.

How to make the perfect and quick sambar.

This Sambar recipe is easy and quick to prepare. But the flavors match that of a restaurant. Its flavors are mild, less spicy, and light for digestion. So, if you prefer spicy, you may add some more as per your taste.

Secret Tip for Better flavors:

1. Wash and Soak the Arhar dal for 15-20 minutes before cooking(Pressure cooking).
2. Remove the water and fill fresh water for boiling.
3. Boil the dal with salt, turmeric and ginger powder.
4. Cook on high flame for one whistle. Then reduce the flame and cook for another 2-3 whistles.
5. Let it sit till the steam if released.

For tempering:

1. For better flavors, use coconut oil instead of a regular refined oil.
2. Heat coconut oil. Add onions and cook until golden brown. Add Gheeya/Loki chopped to this. Cook until soft. Then (secret tip)- add pureed tomatoes (tomatoes +garlic) to this mix and cook on simmer. Add salt, sambar powder and coriander powder to this mix. Cook until oil separates, or for 5-7 min to simmer.
3. Add this tempering to the sambar and let it simmer for 5-6 minutes.
4. For final tempering: heat coconut oil. Add rai (small) + sarson(big) + dry red chili + Hing + Curry leaves, and add this to the sambar.
5. Cook the sambar for 5 minutes for the flavors to blend well. Shut the flame and serve hot.

How to make Instant Coconut chutney and Red Dosa Chutney.

Click on the (Recipe Name) Picture to get the recipe.

For Simple Instant Coconut chutney, click on the link: Instant Coconut Chutney with Dosa and Idli.

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Idli Sambar Recipe| Easy Sambar | Instant Rava Idli recipe

• Courseappetizer, breakfast, Dinner, Lunch, Main Dish, sauceschutney, snack
• Cuisineindian, south indian
• KeywordAsh Gourd, breakfast, Chutney, Dal, Idli, Sambar

Servings	Prep Time
6 ppl	15 min

Cook Time	Passive Time
20 min	1 hour

Servings Prep Time 6 ppl 15 min

Cook Time Passive Time 20 min 1 hour

Auto Draft Print Recipe Idli Sambar Recipe| Easy Sambar | Instant Rava Idli recipe Courseappetizer, breakfast, Dinner, Lunch, Main Dish, sauceschutney, snack Cuisineindian, south indian KeywordAsh Gourd, breakfast, Chutney, Dal, Idli, Sambar Servings Prep Time 6 ppl 15 min Cook Time Passive Time 20 min 1 hour Servings Prep Time 6 ppl 15 min Cook Time Passive Time 20 min 1 hour

Ingredients

Instant Rava Idli- Prep-1/2 hour/ Cook-20 min

• 400 gms Idli-Rava
• 200 gms dahi /curd
• 1.5 tsp salt
• 100 gms Poha / Aval
• 400-600 ml coconut water/water for consistency
• 1 tbsp coconut oil

Sambar | Prep-20 min | Cook Time- 20 -25 min

• 100 gms Arhar dal 1/2 cup =2 muthi
• 1 tbsp Sambar Powder
• 1 tsp salt
• 1 tbsp coriander powder/ Dhania Powder
• 1 tsp ginger powder
• 1 clove garlic paste
• 1/2 tsp Rai seeds
• 1/2 tsp sarson seeds
• 2 Dry red chilies
• 1 tsp hing/ asafoetida

Servings: ppl

Instructions

1. Preparation: 20 min. For Sambar: wash and soak the Arhar Dal. Keep aside. For Idli: Wash the Poha and in a bowl, add this washed Poha, Idli-Rava, salt, Dahi, and water for consistency. Add as much water as needed to make it mix well and thisk like dosa batter. The rava will soak further water, and we will add it later. Keep the batter aside for 20-25 min.
2. Cooking Sambar: In a pressure cooker add the soaked arhar dal (water removed), freshwater (2.5 times the dal i.e 2.5 cups to 3 cups). Add salt, turmeric, ginger powder and put on high flame. Cook on high till 1 whistle and then simmer the gas flame. Cook further until 2-3 ore whistles. Let it rest.
3. While the Dal is cooking make the Idlis: Check the batter. Mix more water if needed. It should be thick but flowy. Add coconut oil and mix again. Ready the steamer and grease the molds. Add the batter and make idlis. You may also cook these in a microwave idli maker for even faster cooking.
4. Repeat the Process till all Idlis are ready.
5. Dal Tempering: -For better flavors, use coconut oil instead of a regular refined oil. -Heat coconut oil. -Add onions and cook until golden brown. -Add Gheeya/Loki chopped to this. Cook until soft. -Then (secret tip)- add pureed tomatoes (tomatoes +garlic) to this mix and cook on simmer. -Add salt, sambar powder, and coriander powder to this mix. -Cook until oil separates, or for 5-7 min to simmer. -Add this tempering to the sambar and let it simmer for 5-6 minutes. For final tempering: -heat coconut oil. Add rai (small) + sarson(big) + dry red chili + Hing + Curry leaves, and add this to the sambar. -Cook the sambar for 5 minutes for the flavors to blend well. -Shut the flame and serve hot.
6. Serve Hot: Sambar, Rava Idli, Coconut Chutney, Red Chutney and gun powder chutney (optional)

Recipe Notes

Secret Tip for Better flavors:

1. Wash and Soak the Arhar dal for 15-20 minutes before cooking(pressure cooking).
2. Remove the water and fill fresh water for boiling.
3. Boil the dal with salt, turmeric, and ginger powder.
4. Cook on high flame for one whistle. Then reduce the flame and cook for another 2-3 whistles.
5. Let it sit till the steam if released.