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Idli with sambar and coconut chutney

Idli with sambar and coconut chutney is a full South Indian meal for 4, ready in 1 hour, medium difficulty, for €1.90 per serving. Idli are small steamed semolina cakes, served with a vegetable lentil sambar and a coconut chutney. The key is steaming the idli just right, so they puff up without overflowing the molds.

Tonight it's South India on the plate, with soft steamed idli, a vegetable lentil sambar, and a coconut chutney.

Idli with sambar and coconut chutney
Total time
1 h
Difficulty
Medium
Cost per person
€1.90
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Idli are small round, white, pillowy cakes, steamed until soft, with a spongy crumb that soaks up sauce without falling apart. The sambar brings tender red lentils, vegetables that keep a bit of bite, and a tangy edge from tamarin. The coconut chutney adds freshness, with a kick from green chili and the brightness of cilantro waking up every bite.

This is a dish to make when you have a bit of time on your hands, a Sunday evening or for friends curious about Indian cooking. The semolina version makes idli batter doable without an overnight ferment, which changes everything for a weeknight meal. Mon Chou loves this dish for its balance, soft, simmered, and crunchy all on the same plate.

The ingredients

4 people

Pantry

  • Fine semolina (quick version of idli batter)often in the pantry 300 g
  • Baking sodaoften in the pantry 1 tsp
  • Red lentilsoften in the pantry 200 g
  • Tamarind pasteoften in the pantry 1 tbsp
  • Shredded coconutoften in the pantry 100 g
  • Mustard seedsoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Curry powder (sambar masala)often in the pantry 2 tbsp
  • Vegetable oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 tsp

Dairy

  • Plain yogurt 2

Fruits and vegetables

  • Carrots 2
  • Eggplant 1
  • Tomatoes 2
  • Onion 1
  • Cilantro 4 sprigs
  • Green chili 1

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Mix the semolina with the yogurt, 150 ml of water, and a pinch of salt into a thick batter, then let it rest. 15 min

    Real idli batter ferments overnight, this quick semolina version gives a close result in 15 minutes.

  2. Cook the red lentils with the turmeric in 700 ml of water, then add the carrots, diced eggplant, onion, and tomatoes. 20 min

    Red lentils break down on their own, no need to mash them.

  3. Add the tamarind, sambar masala, and salt, let it simmer, then sizzle the mustard seeds in hot oil and pour over the sambar. 5 min

    The mustard seeds should pop, that tempering step is what gives all the flavor.

  4. Blend the coconut with the chili, cilantro, a splash of water, and salt for the chutney.

    Add a bit of yogurt or lemon juice for tang.

  5. Fold the baking soda into the batter, fill greased molds three quarters full, and steam. 12 min

    Poke an idli with a knife, it should come out clean.

Our tips to get it right

  • Grease the idli molds well before pouring in the batter, otherwise the cakes stick and tear when you unmold them.
  • Cut the eggplant and carrots into even cubes so they cook at the same rate in the sambar.
  • Taste the sambar before serving and add a bit more tamarin or salt, that sweet and sour balance makes all the difference.

The variations

  • Swap the eggplant for zucchini or green beans, whatever you have on hand.
  • The dish is already vegetarian, for a vegan version use a plain plant based yogurt instead of dairy yogurt.
  • For kids, serve just the idli with a bit of mild coconut chutney, leaving out the chili in the sambar.

What to serve it with

  • Hot spiced chai tea
  • Crispy papadums as a starter
  • Extra steamed basmati rice

Storage

The sambar and chutney keep for 2 to 3 days in the fridge in a sealed container. Cooked idli freeze well once cooled, and reheat nicely steamed for a few minutes. Warm the sambar gently on the stove, adding a splash of water if needed.

Questions about this dish

Can you make idli batter without yogurt?

Yes, you can swap the yogurt for buttermilk or a bit of lemon juice in water. The result will be slightly less fluffy but the steaming time stays the same.

What if you don't have idli molds?

Muffin tins or small ramekins set in a steamer work well too. The key is greasing the mold and not overfilling it.

Can you make the sambar ahead of time?

Yes, sambar actually tastes better reheated the next day, once the flavors have had time to mingle. Make the coconut chutney the same day instead, to keep it fresh.

How do you know when idli are done?

Poke an idli with the tip of a knife, it should come out clean and dry. Steaming takes about 12 minutes depending on the size of your molds.

How long does it take to make idli with sambar and coconut chutney?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in idli with sambar and coconut chutney?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does idli with sambar and coconut chutney cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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