Idli with Sambar is a quintessential South Indian breakfast that is loved for its simplicity and deliciousness. Idlis are soft, fluffy steamed rice cakes, while Sambar is a flavorful lentil and vegetable stew that perfectly complements the idlis.

The origins of Idli can be traced back to ancient India, with references found in early Tamil literature. Sambar, on the other hand, is believed to have originated in the kitchens of the Maratha rulers in Tamil Nadu. Together, they form a classic combination that is enjoyed across India and beyond.

To make Idli, start by soaking rice and urad dal (black gram) separately for several hours. Grind them into a smooth batter, mix them together, and let the batter ferment overnight. The fermentation process is crucial as it gives the idlis their characteristic fluffiness. Once fermented, pour the batter into idli molds and steam them until they are cooked through.

Sambar is made by cooking toor dal (pigeon peas) with a variety of vegetables such as carrots, drumsticks, and tomatoes. The cooked dal is then simmered with tamarind pulp, a blend of spices, and a tempering of mustard seeds, curry leaves, and dried red chilies. The result is a tangy, spicy, and aromatic stew that pairs wonderfully with the mild idlis.

There are several customizations you can try with Idli and Sambar. You can add grated vegetables like carrots or beets to the idli batter for added nutrition and color. For the Sambar, you can experiment with different vegetables or even add a handful of fresh spinach for a healthy twist.

In South India, Idli with Sambar is typically served as a breakfast dish, often accompanied by coconut chutney and a dollop of ghee. It is a wholesome and balanced meal that provides a good mix of carbohydrates, proteins, and vitamins.

While Idli with Sambar is a nutritious choice, it is important to note that the fermentation process makes the idlis easier to digest and enhances their nutritional value. Sambar, being rich in vegetables and lentils, is a great source of fiber and protein. However, those watching their calorie intake should be mindful of the amount of ghee or oil used in the tempering.