Bangalore hotel style idli sambar | Darshini style idli sambar recipe | Sambar recipe for idli or dosa
By Latha on December 1st, 2015
Bangalore hotel style idli sambar recipe explained with step by step pictures and a quick video. Idli and sambar is a very common breakfast through out Karnataka. But the sambar and chutney recipes vary from one place to another. Like I have posted one malnad style idli sambar recipe. And if you have ever tasted idli-sambar in Bangalore hotels or darshinis (fast food), you will feel how tasty the idlies are... It is just because of the sambar, which they serve along with the idlies. In Karnataka, especially in Bangalore-Mysore region, idlies are prepared using idli rava (cream of rice). Learn how to make soft idli using idli rava. The sambar recipes from other places of Karnataka are also tasty but slightly different from this and we will be posting them soon. This tiffin sambar also goes well with mysore masala dosa.
This is an easy and very very tasty sambar for idli and dosa. Don't forget to try. I have posted Mangalore style southe sambar (yellow cucumber sambar), which tastes great with rice. You can also read and try this simple coconut chutney or this spicy coconut chutney recipe along with this bangalore style idli sambar. If you are looking for more breakfast recipes from Karnataka, then have a look on our "breakfast recipes" section.
I have made a quick video on this aviyal recipe, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients required: (measuring cup used = 240ml)
- 1/2 cup small onions or 1 big onion
- 1 Carrot
- 1 small potato (optional or you can replace it with pumpkin)
- 1 gooseberry sized tamarind
- 1 goosberry sized jaggery
- 2 tbsp chopped coriander leaves
- Salt as per your taste
Ingredients for grinding (masala):
- 1/2 cup grated coconut
- 2-3 red chilies
- 2 tsp toor dal
- 1 tsp chana dal or gram dal
- 2 tsp coriander seeds
- 1/4 tsp fenugreek seeds
- 5-6 pepper corns
- 1/2 finger length cinnamon
- A big pinch of asafoetida
- 1 green chili
- 4-5 curry leaves
- 1 big tomato
- 2 tsp cooking oil
Ingredients for tempering:
- 1 red chili
- 1/4 tsp mustard seeds
- 1 tsp cooking oil
Instructions for making bangalore hotel style idli sambar:
- Clean and chop the vegetables like carrot, potato (optional) and onion.
- Transfer the chopped vegetables into a pressure cooker. Add in salt and water. Cook until soft or by making 2 whistles.
- Now we have to prepare the masala. Chop the tomato and keep all the ingredients listed under "for grinding" ready. Take a wok or frying pan. switch on the stove and keep it at low flame. To begin with add in oil and red chilis. Once the chilis are fried, add in toor dal, chana dal and coriander seeds.
- When the dals are slightly brown, add in fenugreek seeds, black pepper and cinnamon. Fry until dal turns brown.
- Now add in asafoetida, curry leaves and green chili. Fry for few more seconds.
- At the end add in chopped tomato and fry for 10 more seconds and switch off the stove.
- Transfer all the fried ingredients and coconut into a mixie jar.
- Add required water and grind it into a smooth paste. So masala is ready for the sambar.
- Once the vegetables are cooked, add in ground masala into the same cooker. Add in salt and jaggery.
- Add in tamarind extract. Also add in water to get your desired sambar consistency. Bring it to boil.
- Add in chopped coriander leaves, mix well and switch off the stove.
- Temper it with oil, mustard seeds and red chili. Serve it with idli or dosa.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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