🍲 Special Idlis Sambar Recipe (Hotel Style)
This South Indian hotel-style idlis sambar is slightly sweet, tangy, and aromatic—perfectly paired with soft idlis. The secret lies in freshly ground masala and balanced flavours.
🥕 Ingredients
For dal:
½ cup toor dal (arhar dal)
¼ tsp turmeric powder
2 cups water
Vegetables (optional but recommended):
1 small carrot (chopped)
1 small potato (chopped)
5–6 shallots (small onions)
1 small tomato
A small piece of drumstick (moringa)
For tamarind extract:
Small lemon-sized tamarind (soaked in warm water)
🌶️ Fresh Sambar Masala (Key for Special Taste)
1 tbsp coriander seeds
3–4 dry red chillies
1 tbsp chana dal
1 tsp urad dal
¼ tsp fenugreek seeds
2 tbsp grated coconut
👉 Dry roast all ingredients until golden and grind into a smooth paste.
🍲 Preparation Method
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1. Cook the Dal
Pressure cook toor dal with turmeric until soft. Mash it well and keep aside.
2. Cook Vegetables
In a pan, cook chopped vegetables with a little water and salt.
Add shallots and tomato. Cook until soft.
3. Add Tamarind
Extract tamarind juice and add it to the vegetables.
Boil for 5–7 minutes to remove the raw smell.
4. Combine Everything
Add mashed dal to the pan.
Add the freshly ground sambar masala.
Add salt and mix well.
Let it simmer for 8–10 minutes until slightly thick.
🌿 Tempering (Tadka)
Heat 2 tbsp oil or ghee
Add 1 tsp mustard seeds
Add 1 tsp urad dal
2 dry red chillies
A pinch of hing (asafoetida)
A few curry leaves
👉 Pour this over the sambar and mix.
🍛 Final Touch
Add a small piece of jaggery (optional but gives hotel-style taste)
Garnish with fresh coriander leaves
🥣 Serving Suggestion
Serve hot with:
Soft idlis
Coconut chutney
Medu vada
💡 Hotel-Style Tips
Use small onions (shallots) for authentic flavour
Slight sweetness (jaggery) makes it taste like restaurant sambar
Keep consistency slightly thin for idlis (unlike thick rice sambar)
Adding a little ghee at the end boosts the aroma
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