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Brunch · South Indian

Idli with Sambar and Coconut Chutney

35 min Serves 4 ~470 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g idli batter (ready-made)
  • 100 g toor dhal (split pigeon peas)
  • 100 g carrots, diced
  • 100 g fine green beans, trimmed
  • 2 tomatoes
  • 1 tbsp tamarind paste
  • 1 tbsp sambar powder
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 2 tbsp vegetable oil
  • 50 g desiccated coconut
  • 2 green chillies
  • 1 tbsp chana dal (split)
  • 10 g fresh ginger

Nutrition (per serving)

Calories
470 kcal
Protein
16.6 g
Carbohydrate
60.2 g
of which sugars
7.1 g
Fat
16.7 g
of which saturates
7.6 g
Fibre
10.4 g
Salt
1.57 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Steam the idli batter in a greased idli stand (or small ramekins) over simmering water for 10-12 minutes until a skewer comes out clean; keep warm.

  2. 2

    Rinse the toor dhal and simmer in 500ml water for 20 minutes until soft and mushy, mashing lightly.

  3. 3

    Add the diced carrots, green beans, tomatoes, tamarind paste and sambar powder to the dhal and simmer for 10 minutes until the vegetables are tender.

  4. 4

    For the chutney, blitz the desiccated coconut, green chillies, chana dal and ginger with a splash of water to a smooth paste.

  5. 5

    Heat half the vegetable oil in a small pan, add half the mustard seeds and curry leaves, fry for 30 seconds, then stir into the sambar.

  6. 6

    Heat the remaining oil, add the remaining mustard seeds and curry leaves, fry for 30 seconds, then stir into the coconut chutney.

  7. 7

    Turn the idli out of the stand and serve hot with the sambar and coconut chutney.

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