It is a quick and easy South Indian Tiffin/ Breakfast combo that is made from rava idli, coconut chutney, and pressure cooker sambar. This idli is very handy and made up quickly without soaking dal in advance. I also share a pressure cooker sambar recipe with saves a lot of time in a busy routine. This south Indian combo is easy to make and ideal for breakfast or a tiffin recipe. Do try this!ย
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Recipe video
Instant idli sambar recipe | instant idli, chutney and sambar recipe | south Indian style idli sambar
Ingredients
For instant idli
- 1 cup semolina - coarse rava
- Salt to taste
- ยฝ cup curd
- ยพ cup water or as required
- ยผ tsp baking soda
For pressure cooker sambar
- ยฝ cup soaked tuvar dal
- 2 cup water or as required
- ยผ tsp turmeric powder
- Salt to taste
- ยผ cup onion bulbs
- 1 drumstick pieces
- 1 big size chopped tomatoes
- ยฝ cup chopped carrots
- 6-7 curry leaves
- 2-3 green beans
- 2 green chilli slits
- ยฝ cup tamarind pulp
- Pinch of hing
- 1 tsp red chilli powder
- 2 tsp sambar masala
- 1 tsp jaggery
- For tadka - 1 tsp oil
- ยผ tsp mustard seeds
- ยผ tsp urad dal
- ยผ tsp cumin seeds
- 2 dry red chilli
- Some curry leaves
For coconut chutney
- ยฝ cup grated coconut
- 2 tbsp roasted chana dal
- 2 green chilli
- ยฝ inch ginger
- Salt to taste
- Some water to grind
- For tadka- 1 tsp oil
- ยฝ tsp mustard seeds
- ยฝ tsp urad dal
- ยฝ tsp cumin seeds
- Some curry leaves
- Pinch of hing
- 1 dry red chilli
Instructions
Making instant idli
- In a mixing bowl, add semolina, salt, curd, and some water. make idli batter with a medium thick consistency.
- Cover and rest batter for 30-35 minutes.
- After 30 minutes, when semolina puffs up then add water as required, to form an idli batter consistency batter.
- Steam water in a pan for 5 minutes and also grease the bowl with oil and place cashews in the center.
- just before steaming add ยผ tsp baking soda and mix well till it turns frothy. Alternatively, add 1 tsp of eno.
- Pour the batter immediately into bowl or idli plate. Do not rest the batter.
- Steam the idli for 12-15 minutes on medium flame.
- Finally, serve instant rava idli withย coconut chutneyย andย sambar.
Making pressure cooker sambar
- Soak ยฝ cup of split pigeon peas into 1 cup of water.
- Drain water and add soaked tuvar dal into the pressure cooker.
- Then add turmeric powder, salt, and 1 cup of water. mix well and pressure cook dal on a medium flame for 3 whistles.
- Mash cooked dal with a masher.
- Then add onion petals, drumsticks, carrots, green beans, tomatoes, green chili slits, and a few curry leaves.
- Also in a ยฝ cup of tamarind pulp, add turmeric powder, red chili powder, sambar masala, and jaggery. Mix well and add the paste into the pressure cooker.
- Add 1 cup of water and mix well.
- Cover the lid and pressure cook on a medium flame for 1 whistle.
- When the pressure cooker releases its pressure naturally, open the lid and add the required water for sambar consistency.
- Now heat oil in a pan, add oil, mustard seeds, urad dal, cumin seeds, red chili, and curry leaves. sautรฉ till dal is slightly golden brown.
- Add tadka into sambar and mix well.
- Garnish with some coriander leaves and serve sambar with idli.
Making ย coconut chutney
- In a mixture jar, add grated coconut, roasted Bengal gram, green chili, ginger, salt, and some water. Grind it into a smooth paste.
- Heat oil in a pan, add oil, mustard seeds, urad dal, cumin seeds, curry leaves, dry red chilli, and a pinch of hing. Sautรฉ for a minute and add in the chutney.
- Serve chutney with instant idli.
Notes
For instant idliย
- use coarse rava(sooji) for idli.
- rest the batter for 30-35 minutes so Rava(sooji) is properly soaked and puffed up.
- steam idli on medium-high flame for 12-15 minutes.
- use soaked dal for pressure cooker sambar.
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