Ghee Idli & Sambar | How to make Ghee Idli & Sambar

By Subhashni Venkatesh  |  5th May 2017  |  
4 from 1 review Rate It!
  • Ghee Idli & Sambar, How to make Ghee Idli & Sambar
Ghee Idli & Sambarby Subhashni Venkatesh
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About Ghee Idli & Sambar Recipe

A complete balanced food to start a day with is Idli and Sambar. This combo consists of all required proteins, carbohydrate and fat that is needed for a day and also who can say 'No' to this divine breakfast of South India???

Ghee Idli & Sambar is delicious and authentic dish. Ghee Idli & Sambar by Subhashni Venkatesh is a great option when you want something interesting to eat at home. Restaurant style Ghee Idli & Sambar is liked by most people . The preparation time of this recipe is 20 minutes and it takes 20 minutes to cook it properly. Ghee Idli & Sambar is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Ghee Idli & Sambar. Ghee Idli & Sambar is an amazing dish which is perfectly appropriate for any occasion. Ghee Idli & Sambar is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Ghee Idli & Sambar at your home.

Ghee Idli & Sambar

Ingredients to make Ghee Idli & Sambar

  • For Idli:
  • Par boiled rice 4 cups
  • Urad dal / black gram 1 heaped cup
  • salt to taste
  • For sambar:
  • shallots 10
  • Thur dal and moong dal 3 table spoons each
  • green chillies slit 2
  • red chillies 2
  • Chopped tomatoes from 5 tomatoes
  • mustard seeds, cumin seeds and curry leaves for seasoning
  • coriander leaves
  • coriander seed powder 2 tsp
  • red chilli powder 1/2 tea spoon
  • salt to taste
  • ghee 2 tsp
  • oil 2 tbsp

How to make Ghee Idli & Sambar

  1. Wash rice and Urad dal separately and soak in clean water for 4 hours.
  2. After four hours grind them separately in a wet grinder or blender to smooth paste and transfer the batter to a larger vessel giving space for the batter to ferment. Add required salt to the batter and mix well with hand.
  3. Let the batter be set aside for 8 hours to ferment. Now the batter is ready to make idlis.
  4. Grease the idli plates with oil (regular or mini idli plates) and pour the batter into the craters.
  5. Keep them in the steamer to get cooked.
  6. Recipe for Sambhar:
  7. While the idlis are getting steamed, heat the cooker pan with oil.
  8. Do the seasoning with mustard, cumin, red chillies and curry leaves.
  9. Add the shallots and green chillies. Stir well.
  10. Now add the tomatoes. Let them get cooked well till they become pulpy.
  11. Pour 500 ml of water, dals, coriander and red chilli powder, salt and mix well.
  12. Close the pan with the lid and allow to cook up to 5 or 6 whistles.
  13. Switch off the stove. Open the pan once the steam is released. The Sambar is ready now.
  14. In a bowl, place required idlis and pour 4 ladles of sambhar on them.
  15. Pour a dollop of ghee and garnish with coriander leaves and serve.

My Tip:

While the idlis are made ready, sambar could be made in parallel to save time and the same sambar could be used with rice for lunch with any veg salad and crisps to make the work easier.

Reviews for Ghee Idli & Sambar (1)

Sheetal Sharmaa year ago

I like it, will try
Subhashni Venkatesh
a year ago
try it and give me the feedback

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