Out of Sambar and Chutney? Try These Exciting Idli Makeovers

When we think of South Indian food, the first dishes that come to mind are often sambar and idli. Idli is not only delicious but also light on the stomach, making it a favorite among many. It's made using ingredients that are beneficial for health, making idli a healthy choice. It's even known to be helpful for weight loss.

Many people prepare idli and sambar at home when guests visit. However, sometimes people end up consuming more sambar and chutney, leaving leftover idlis. Figuring out how to enjoy leftover idlis can be a challenge for some. But you can transform leftover idlis into something even more delicious.

Using Homemade Batter Instead of Ready-Made Mix

Instead of using ready-made mixes, it's healthier to prepare batter at home. You can make the batter over the weekend and store it. This batter can be used not only for idlis but also for dosas, uttapams, or appams. Idlis made from homemade batter are rich in fiber, low in calories, high in protein, and good for digestion.

To make soft idlis:

1. Prepare the Batter:

   • Soak 1 cup of rice, 1/2 cup of urad dal (black gram), and 1 teaspoon of fenugreek seeds overnight. In the morning, drain the water.
   • Blend these soaked ingredients into a smooth paste using a blender jar.

2. Fermentation:

   • Let the blended batter ferment for a few hours or overnight until it rises and becomes fluffy.

3. Cooking Idlis:

   • Grease idli molds with oil and pour the batter into each mold.
   • Steam them in a steamer or pressure cooker for about 10-12 minutes until they are cooked through.

Making Delicious Idli Sambar

1. Prepare the Sambar:

   • Heat ghee in a pan and add cumin seeds, mustard seeds, whole red chilies, and curry leaves. Saute for a few seconds.
   • Add chopped onions, diced green chilies, and bell peppers. Cook them for a while.
   • Then add chopped tomatoes and mix well. Add salt, turmeric, and 1 tablespoon of sambar masala.
   • Mix well and add a little water to prevent the spices from burning.
   • Let it simmer for a while until the flavors blend well. Turn off the gas.

2. Mixing Idlis with Sambar:

   • Cut the idlis into pieces and add them to the sambar.
   • Mix gently until the idlis are coated well with the sambar.
   • Garnish with chopped coriander leaves.