Idli Sambar Recipe | Crispy Mini Idli with Roasted Poppadum

September 23, 2015

30 minutes

super easy

serves 1

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This idli sambar recipe gives a modern starter-style twist to a classic South Indian combination. Soft idlis are cut into bite-sized pieces, fried until golden and crisp, then tossed with mustard seeds, garlic, green chilli, curry leaves and turmeric. They are served with warm sambar and flame-roasted poppadum for an additional crunchy texture.

Traditional steamed idli is one of the best-known Indian breakfast recipes and is naturally prepared without oil. In this version, frying the idli creates a crisp exterior that works particularly well for a starter or canapé-style presentation.

The combination of idli, lentil-based sambar, aromatic tempering and roasted poppadum brings together familiar flavours from South Indian recipes while giving the dish a more contemporary presentation. It is a creative addition to a collection of Indian food recipes and Indian recipes inspired by traditional cuisine.

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Ingredients

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	4 idlis
	Oil, as required for deep frying
	120ml sambar
	4Nos Kerala-style poppadums
	20ml gingelly oil or vegetable oil
	2g black mustard seeds
	2g garlic, finely julienned
	20g shallots, finely chopped
	1 green chilli, finely sliced
	1 stem fresh curry leaves
	1g turmeric powder
	Salt, to taste

Nutritional Information

240 kcal Calorie

7g Protein

32g Carbohydrate

12g Fat

4g Fiber

5g Sugar

Directions

Prepare the idlies

Cut each idli into approximately 6–8 equal bite-sized pieces. Keeping the pieces similar in size helps them cook evenly and gives this South Indian idli recipe a neat starter-style presentation.

Heat enough oil for deep frying. Carefully add the idli pieces and fry until they become golden and crisp on the outside. Remove and drain on kitchen paper to remove excess oil.

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Roast the poppadum

Roast the poppadums directly over a low gas flame, turning continuously so they cook evenly without burning.

Alternatively, roast them over hot charcoal for a slightly smoky flavour. Break them into pieces suitable for serving.

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Prepare the Tempering

Heat 20 ml gingelly oil or vegetable oil in a heavy wok or sauté pan. Once hot, add the black mustard seeds and allow them to pop.

Add the julienned garlic, sliced green chilli and fresh curry leaves. Sauté for approximately 1 minute until aromatic.

Mark as complete

Saute the idly

Reduce the heat and add the turmeric powder.Mix briefly, taking care not to burn the spice.

South Indian idli recipe sautéed with garlic, curry leaves and spices

Add the fried idli pieces to the pan. Season with salt and toss gently until every piece is lightly coated with the mustard, garlic, curry leaf and turmeric tempering.

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Serve with Sambar

Divide the seasoned crispy idli between serving plates or bowls. Serve with warm sambar containing a selection of vegetables for colour and contrast. Finish with pieces of flame-roasted poppadum for crunch.

Idli sambar recipe with crispy fried idli and roasted poppadum

This contemporary idli sambar recipe brings together the familiar flavours of classic South Indian recipes in a more refined starter presentation.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*