Steamed rice cakes with lentil soup.
Grease idli moulds and pour in batter. Steam for 10–12 minutes until a toothpick comes out clean.
Pressure cook toor dal with turmeric until mushy. Mash smooth.
Cook vegetables in tamarind water until tender. Stir in sambar powder, dal and salt. Simmer 5 minutes.
Heat ghee, crackle mustard seeds, asafoetida and curry leaves. Pour over the sambar. Serve with hot idlis and coconut chutney.
Crispy, golden & perfect South Indian delight.
North Indian classic packed with flavour.
Tangy, aromatic & perfect for every day.
