Nickel Allergy Friendly Vegan Idli with Sambar
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Learn more āIngredients
4 servings
For the idli batter
- 2 cups idli rice (or parboiled short-grain rice)
- 1 cup urad dal (split black lentils, hulled)
- Ā½ tsp fenugreek seeds
- 1 tsp salt
For the sambar
- 1 cup toor dal (split pigeon peas)
- 3 cups water, for cooking dal
- 1 medium tomato, roughly chopped
- 1 medium carrot, peeled and cut into Ā½-inch pieces
- 1 cup drumstick (moringa pods), cut into 2-inch pieces (optional)
- 1 small eggplant (about 6 oz), cut into 1-inch cubes
- 2 tbsp sambar powder
- Ā½ tsp ground turmeric
- 1 tbsp tamarind paste
- 1 tsp salt, or to taste
For the tadka (tempering)
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- Ā½ tsp cumin seeds
- 2 dried red chilies
- 10 fresh curry leaves
- 1 small shallot, thinly sliced
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Rinse the idli rice and urad dal separately under cold water until the water runs clear. Place the rice in one large bowl and the urad dal and fenugreek seeds together in a second bowl. Cover each with at least 2 inches of cold water and soak for 6ā8 hours or overnight.
- 2
Drain the urad dal and fenugreek seeds. Transfer to a blender and blend with 1/2 cup cold water, stopping to scrape down the sides, until the batter is very smooth, light, and slightly airy ā it should look almost whipped and fall off a spoon in a thick ribbon. Transfer to a large bowl.
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