Vegan Idli with Sambar
This South Indian classic is entirely plant-based by nature, built from fermented rice and lentil batter that steams into soft, pillowy rounds with a gentle tang you simply can't fake. The sambar alongside it is a deeply spiced, tamarind-soured dal loaded with carrot, eggplant, and tomato — hearty enough to feel like a full meal on its own. What makes the whole thing work is the fermentation step: soaking the urad dal and idli rice overnight, then letting the combined batter rise for up to twelve hours, develops both flavor and that signature airy texture without a single animal product in sight. The tadka — mustard seeds, cumin, dried chilies, and fresh curry leaves bloomed in coconut oil — gets poured straight into the sambar at the end, and the crackle and fragrance it adds is genuinely one of the best moments in cooking. It does take some planning ahead, but the active effort is minimal, and the payoff is a breakfast or brunch spread that serves four and tastes like it came from a really good restaurant. Fresh cilantro scattered over the top right before serving ties everything together with a bright, herby finish.
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Learn more →Ingredients
4 servings
For the idli batter
- 2 cups idli rice (or parboiled short-grain rice)
- 1 cup urad dal (split black lentils, hulled)
- ½ 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 ½-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
- ½ 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
- ½ 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 6–8 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 — it should look almost whipped and fall off a spoon in a thick ribbon. Transfer to a large bowl.
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