Nut-Free Sambhar Idli

Delight in the comforting flavors of South India with this Nut-Free Sambhar Idli recipe, a wholesome and allergen-friendly twist on a classic breakfast dish. Featuring soft, fluffy idlis made from fermented rice and urad dal batter paired with a fragrant, nut-free sambhar – a tangy lentil stew brimming with tamarind, fresh vegetables, and aromatic spices – this recipe is perfect for those seeking a traditional yet allergen-conscious meal. Crafted without nuts, this dish maintains authenticity using bold flavors like curry leaves, asafoetida, and sambhar powder, delivering a satisfying meal loved by kids and adults alike. Ideal for breakfast, brunch, or even dinner, these steamed idlis soaked in hearty sambhar offer a nourishing, naturally gluten-free, and vegan option for any occasion.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Idli rice
• 0.5 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 2 cups Water
• 1 cup Toor dal (pigeon peas)
• 1 tablespoon Tamarind
• 2 tablespoons Sambhar powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida
• 10 leaves Curry leaves
• 2 Dried red chilies
• 1 medium Onion
• 1 medium Tomato
• 1 medium Carrot
• 0.5 cup Green beans
• 2 tablespoons Oil
• 2 tablespoons Cilantro

Directions

Step 1

Rinse the idli rice and urad dal with fenugreek seeds separately. Soak them in water for 4-6 hours.

Step 2

Drain the soaked rice and dal. Grind them separately to a smooth batter using a little water. Combine both batters, add salt, and let it ferment overnight.

Step 3

Rinse and soak toor dal for 30 minutes. Cook in a pressure cooker or pot until soft. Mash and keep aside.

Step 4

Soak tamarind in warm water and extract the pulp.

Step 5

In a pot, heat oil, add mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chilies. Sauté until fragrant.

Step 6

Add sliced onions and sauté until translucent. Then add diced tomatoes, carrot, and green beans. Stir and cook for 5 minutes.

Step 7

Add mashed toor dal, tamarind pulp, sambhar powder, turmeric powder, and 2 cups of water. Mix well and simmer for 15-20 minutes.

Step 8

Grease idli molds and pour fermented batter into each mold. Steam in an idli steamer for 10-12 minutes until cooked.

Step 9

Garnish sambhar with fresh cilantro. Serve hot idlis with the prepared sambhar.

Nutrition Facts

Serving size	1832.6 grams (1832.6g)

Amount per serving	% Daily Value*
Calories	2501

Total Fat 39.20g	50%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 0.30g
Cholesterol 0mg	0%
Sodium 3816mg	166%
Total Carbohydrate 465.80g	169%
Dietary Fiber 74.90g	268%
Total Sugars 95.10g
Protein 95.30g	191%

Vitamin D 0IU	0%
Calcium 621mg	48%
Iron 29mg	158%
Potassium 6134mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.6%

Protein: 14.7%

Carbs: 71.7%