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Suji Idli & Sambar Recipe

  • 10-12 Idlis

  • 20 minutes

SAPTRISHI Suji

SAPTRISHI Suji

Rs. 16.00+

Ingredients

Ingredients for Idli:

  • 1 cup saptrishi suji (semolina)
  • 1/2 cup yogurt (curd)
  • 1/4 cup water (adjust for consistency)
  • 1/2 tsp baking soda
  • 1/2 tsp saptrishi mustard seeds
  • 1 tbsp ghee (clarified butter)
  • 1 tbsp oil (for greasing idli plates)
  • 1/2 tsp salt (to taste)
  • 1-2 green chilies (finely chopped)
  • 1 tbsp grated ginger (optional)
  • 1/4 cup chopped coriander leaves
  • 1 tbsp cashews or peanuts (optional)

    Ingredients for Sambar
  • ¾ cup toor dal (split pigeon peas)
  • 1 small onion (sliced)
  • 1 tomato (chopped)
  • 1–2 green chilies (slit)
  • ½ tsp saptrishi turmeric powder
  • Salt to taste
  • 1 tsp tamarind paste (or lemon-sized tamarind soaked in water)
  • 1½ to 2 tbsp saptrishi sambar powder
  • 2 cups water (adjust consistency)

    For Tempering:
  • 1 tsp saptrishimustard seeds
  • 1–2 saptrishi dried red chilies
  • 1 sprig curry leaves
  • A pinch of Saptrishi Nukra asafoetida (hing)
  • 1 tbsp oil or ghee

How to Make Suji Idlis:

  1. Roast the Suji:
    • Heat a pan on medium heat, add the suji (semolina), and dry roast it for 2-3 minutes until it’s light golden and aromatic. Stir continuously to avoid burning. Set aside to cool.
  2. Prepare the Batter:
    • In a mixing bowl, add the roasted suji, yogurt, and salt. Mix well.
    • Gradually add water to form a smooth, thick batter. The batter should have a pourable consistency (not too thick or too runny).
    • Cover the batter and let it rest for about 15-20 minutes. This helps the suji absorb the yogurt and water, making the idlis soft.
  3. Tempering (Optional but adds flavor):
    • Heat ghee in a small pan. Add mustard seeds and let them splutter. Add chopped green chilies, grated ginger, and cashews or peanuts (if using). Fry for a minute and then pour this tempering over the batter. Stir to combine.
  4. Add Baking Soda:
    • Just before steaming, add baking soda to the batter and mix well. The baking soda will make the idlis fluffier.
  5. Grease the Idli Molds:
    • Grease the idli molds with a little oil or ghee to prevent sticking.
  6. Steam the Idlis:
    • Pour the batter into the idli molds, filling each mold about 3/4 full.
    • Steam the idlis in a steamer or pressure cooker (without the weight/whistle) for 10-12 minutes. Check with a toothpick; if it comes out clean, the idlis are ready.


How to Make Sambar:

  1. Cook Dal:
    Pressure cook toor dal with turmeric until soft and mushy. Mash and set aside.
  2. Boil Veggies:
    In a pan, boil onions, tomatoes, green chilies in water until soft. Add sambar powder, tamarind, and salt.
  3. Add Dal:
    Mix in the mashed dal and simmer for 5–10 minutes. Adjust water as needed.
  4. Temper:
    Heat oil/ghee, add mustard seeds, red chilies, curry leaves, hing. Let splutter. Pour over hot sambar.

Serve Hot With:

  • Steaming Suji idlis
  • Coconut chutney or tomato chutney on the side 

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Suji Idli & Sambar Recipe