Idali sambar 

Making soft, pillowy idlis with a tangy, flavorful sambar is a classic South Indian ritual. Here is a reliable guide to perfecting this duo at home. 

Preparation: The Idli Batter

To get those famous "hotel-style" soft idlis, the batter needs to be fermented well. 

Soak: Separately soak 2 cups of idli rice and 1 cup of urad dal (plus 1/2 tsp fenugreek seeds) for 4–6 hours.

Grind: Grind the urad dal into a smooth, fluffy paste and the rice into a slightly coarse batter. Mix them together with salt.

Ferment: Leave the batter in a warm spot for 8–12 hours until it doubles in volume and looks aerated. 

2. Cooking the Sambar (Tiffin Style)

Tiffin sambar is typically thinner and milder than the variety served with rice

Ingredients:

Lentils: 1/2 cup Toor dal (pigeon peas) — some recipes add 1/4 cup moong dal for extra creaminess.

Veggies: Shallots (sambar onions), tomatoes, carrots, drumsticks, or pumpkin.

Spices: Sambar powder (2 tbsp), turmeric, red chili powder, and a small ball of tamarind (extract the pulp).

Sweetener: 1 tsp jaggery (essential for that authentic sweet-tangy balance). 

Steps:

Pressure Cook Dal: Cook the dal with turmeric and water until mushy (approx. 3–4 whistles). Mash it well once the pressure releases.

Sauté Veggies: In a pot, heat oil/ghee and sauté onions and tomatoes until soft. Add other vegetables and sauté for 2 minutes.

Simmer: Add water, salt, and sambar powder. Simmer until veggies are cooked. Stir in the tamarind pulp.

Combine: Pour in the mashed dal and jaggery. Simmer for 5 more minutes until the flavors meld.

Tempering (Tadka): In a small pan, heat ghee and add mustard seeds, cumin, dried red chilies, curry leaves, and a pinch of hing (asafoetida). Pour this over the hot sambar. 

3. Steaming the Idlis

Grease idli molds with a drop of oil or ghee.

Pour the fermented batter into the molds (leave a little room for them to rise).

Steam in a cooker or steamer for 10–12 minutes on medium-high heat.

Let them cool for a minute before using a wet spoon to gently scoop them out. 

Pro Tip: For the best experience, serve the idlis "dunked" in a bowl of hot sambar and top with a teaspoon of fresh ghee.