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Idli Sambar Recipe| Easy Sambar | Instant Rava Idli recipe
Servings Prep Time
6ppl 15min
Cook Time Passive Time
20min 1hour
Servings Prep Time
6ppl 15min
Cook Time Passive Time
20min 1hour
Instant Rava Idli- Prep-1/2 hour/ Cook-20 min
Sambar | Prep-20 min | Cook Time- 20 -25 min
  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.