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Suji idli is a quick and easy steamed dish made with semolina and curd, resulting in soft and fluffy idlis. Paired with a flavorful sambar made with toor dal, vegetables, and aromatic tempering, this combination is a classic South Indian meal. The idli batter rests briefly before steaming, and the addition of eno ensures perfect texture. The sambar is enriched with tamarind pulp and sambar powder, creating a tangy and spiced broth that complements the...
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Mix suji, curd, salt, and water until combined.
Rest the batter for 10–15 minutes.
Add eno fruit salt just before steaming and mix gently.
Grease idli moulds and pour the batter into them.
Steam for 10–12 minutes until the idlis are cooked and fluffy.
Pressure cook toor dal with haldi until soft and mash well.
In a pan, cook onion, tomato, carrot, and drumstick with water until tender.
Add tamarind pulp, salt, and sambar powder to the vegetables and mix well.
Add mashed dal to the pan and boil for 8–10 minutes until the flavors meld together.
Heat oil/ghee for tempering. Add mustard seeds, jeera, dry red chillies, curry leaves, and hing, and let them sizzle.
Pour the tempering into the sambar and mix well.
Garnish with coriander leaves and serve hot.
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Use baking soda as a substitute for eno fruit salt if unavailable.
Adjust the water in the idli batter to achieve a thick yet pourable consistency.
For a richer sambar, add a teaspoon of jaggery to balance the tanginess.
Ensure the idli moulds are greased well to prevent sticking.
Cook the vegetables in sambar until tender but not mushy for the best texture.
Can I use baking soda instead of eno fruit salt?
Yes, you can use ½ tsp baking soda as a substitute for 1 tsp eno fruit salt.
How do I know the idlis are cooked?
The idlis are cooked when they are fluffy and a toothpick inserted into the center comes out clean.
Can I skip tamarind pulp in the sambar?
Tamarind pulp adds tanginess to the sambar, but you can substitute it with lemon juice or skip it for a milder flavor.
What is the best way to store leftover sambar?
Store leftover sambar in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I make idli batter ahead of time?
Yes, you can prepare the batter ahead of time, but add eno fruit salt only just before steaming.
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