Breakfast RecipesMini Idli sambar recipe

Mini Idli sambar recipe

Mini Idli sambar | Ghee idli sambar | 14 Idli sambar, tiny idlis dunked in hot restaurant style sambar. Hotel-style mini idli sambar recipe with full video and step-by-step instructions.

Whenever we visit a South Indian restaurant, we order poori or parotta or any special variety of dosa. Since Idlis we make at home on a regular basis, we don’t order this in the restaurant. But when the mini 14 idli sambar was introduced in Hotel Saravana Bhavan many years back, it is a must in our order.

Even at home, we used to cut the regular idlis into small bite-size pieces and dunk them in hot sambar and enjoy it. Later we amma got mini idli pan from the shop. We used to recreate the restaurant-style mini idli at home. I have been thinking to post the Hotel saravana bhavan style mini Idli sambar in Jeyashris kitchen. Finally today I could manage to take the video.

I have posted many varieties of sambar recipes in Jeyashri’s Kitchen. This sambar is a bit unique and without the addition of coconut. We are adding a freshly ground podi to this sambar and that makes it more flavourful.

Also, check out my

Mini Idli sambar recipe

Mini idli sambar
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Mini Idli sambar recipe

Restaurant style delicious mini idli sambar, tiny idlis dunked in hot sambar
Course Breakfast, Dinner, tiffin,
Cuisine Indian, South Indian
Keyword South Indian breakfast recipes, South Indian sambar
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jeyashri suresh

Ingredients

For sambar

  • ¼ cup moong dal
  • ¼ cup toor dal
  • 1 cup small onion | sambar onion
  • 1 tomato finely chopped
  • Gooseberry sized tamarind
  • Water as needed
  • 1 tsp sambar powder
  • 1 tsp turmeric powder
  • ¼ tsp asafoetida
  • Few coriander leaves
  • 2 tsp oil
  • 1 tsp mustard seeds
  • Salt as needed
  • 1 tsp ghee

For making the dry podi

  • 1 tbsp dhaniya | coriander seeds
  • 1 tbsp chana dal
  • 1 tsp black pepper
  • 1 tsp cumin seeds
  • 5- 6 red chilis
  • ¼ tsp fenugreek seeds

Other ingredients

  • Idli Mini idli
  • Ghee to smear on the top
  • Few finely chopped onions
  • Few coriander leaves

Instructions

  • In a vessel add moong dal and toor dal.
  • Wash it twice and add sufficient water.
  • Add ½ tsp turmeric powder, one hand full of pealed small onions and 2 pinches of asafoetida to this.
  • Pressure cook for 4-5 whistles.
  • Keep it aside.
  • In a pan dry roast the coriander seeds, chana dal, red chili, pepper and cumin seeds.
  • Just roast for 1-2 minutes, till it gets nice heat. No need to roast till golden brown.
  • Turn off the stove and grind this into a fine powder, when it is still warm.
  • Keep this aside.

Let’s make sambar now.

  • Soak tamarind in hot water and take 1 and ¼ cup tamarind extract.
  • In a pan add oil and add the mustard seeds and 2 pinches of asafoetida.
  • When the mustard splutters add the remaining small onions.
  • Saute till it becomes pink.
  • Now add the finely chopped tomatoes.
  • Saute till the tomatoes become mushy.
  • Add the tamarind water to this and add ½ tsp turmeric powder, sambar powder and salt.
  • Let this boil for 7-8 minutes.
  • Now add the cooked dal mixture to this and add water (1 cup approximately) to adjust the consistency of the sambar.
  • Now add the freshly ground masala. We are adding 2-2.5 tbsp of the fresh masala.
  • Mix it well without any lumps.
  • Let this boil for 2-3 minutes.
  • Switch off the stove and add finely chopped coriander leaves and1 tsp of ghee.
  • Adding ghee in the last gives a nice aroma to the sambar.
  • Restaurant sambar is ready.
  • Make mini idlis and keep it ready.
  • Arrange few mini idlis in a plate, add hot sambar on the top.
  • Garnish with finely chopped onions and coriander leaves.
  • Drizzle ½ tsp of ghee on the top.
  • Restaurant style mini idli sambar is ready. Serve hot.

Video

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Notes

1. The dry masala powder you can make and keep in advance. You can store this for 2-3 weeks in an air tight container.
2. Always ensure the sambar is very hot while serving the mini idli sambar.
  • In a vessel add moong dal and toor dal.
  • Wash it twice and add sufficient water.
  • Add ½ tsp turmeric powder, one hand full of pealed small onions and 2 pinches of asafoetida to this.
  • Pressure cook for 4-5 whistles.
  • Keep this aside.
  • In a pan dry roast the coriander seeds, chana dal, red chili, pepper and cumin seeds.
  • Just roast for 1-2 minutes, till it gets nice heat. No need to roast till golden brown.
  • Turn off the stove and grind this into a fine powder, when it is still warm.
  • Keep this aside.
  • Let’s make sambar now.
  • Soak tamarind in hot water and take 1 and ¼ cup tamarind extract.
  • In a pan add oil and add the mustard seeds and 2 pinches of asafoetida.
  • When the mustard splutters add the remaining small onions.
  • Saute till it becomes pink.
  • Now add the finely chopped tomatoes.
  • Saute till the tomatoes become mushy.
  • Add the tamarind water to this and add ½ tsp turmeric powder, sambar powder and salt.
  • Let this boil for 7-8 minutes.
  • Now add the cooked dal mixture to this and add water to adjust the consistency of the sambar.
  • Now add the freshly ground masala. We are adding 2-2.5 tbsp of the fresh masala.
mini idli sambar
  • Mix it well without any lumps.
  • Let this boil for 2-3 minutes.
mini idli sambar
  • Switch off the stove and add finely chopped coriander leaves and1 tsp of ghee.
  • Adding ghee in the last gives a nice aroma to the sambar.
  • Restaurant sambar is ready.
mini idli sambar
  • Make mini idlis and keep it ready.
  • Arrange few mini idlis in a plate, add hot sambar on the top.
  • Garnish with finely chopped onions and coriander leaves.
  • Drizzle ½ tsp of ghee on the top.
  • Restaurant style mini idli sambar is ready. Serve hot.
mini idli sambar

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