Idli sambar combines two of South India’s most beloved staples. The refreshing, flavourful, and filling dish is enjoyed all over the country. Moreover, its versatility makes it a great staple for breakfast, lunch, dinner, and vegetarians looking for a good protein source.
While idlis are easy to make and a hearty meal, some avoid them because of their calorie content. So if you are looking for a healthy twist to this favourite dish, we have a ragi version for you to try this summer. On April 14, chef Ranveer Brar shared his recipe for ragi idlis and sambar, giving it a nutritious and tasty twist. Moreover, it is super easy to make at home.
Chef Ranveer Brar’s ragi idlis and sambar recipe
Ingredients
⦿ For toasting
One cup ragi flour
⦿ For Ragi Idli Mixture
Toasted ragi flour
One cup of semolina
Salt to taste
One cup curd (beaten)
½ cup water
One inch of ginger (peeled and grated)
Two to three green chillies (less spicy and finely chopped)
Salt to taste
One tbsp tender coriander stems (finely chopped)
Prepared tadka
½ tsp baking soda
One tsp oil
⦿ For Wet Sambar Masala
Two to three tbsp ghee
One heaped tbsp chana dal
One tbsp gota urad dal
One heaped tbsp coriander seeds
One tsp cumin seeds
¼ tsp asafoetida
½ tsp small mustard seeds
¼ tsp fenugreek seeds
Eight to nine dry Kashmiri red chillies
One tsp black peppercorns
One inch of ginger (peeled and crushed)
One green chilli (less spicy and roughly chopped)
⦿ For Sambar
1-2 tbsp ghee
½ medium pumpkin (peeled and roughly diced)
Two drumsticks (peeled and cut into one-inch pieces)
Salt to taste
Two to three cups of water
½ tsp turmeric powder
¼ tsp degi red chilli powder
Salt to taste
2 cups toor dal (soaked for 30 minutes)
Two to three cups of water
Salt to taste
Two to three heaped tbsp tamarind pulp
⅓ cup prepared wet sambar masala
One ½ cup of water
Prepared tadka
One ½ tsp lemon juice
¼ cup fresh coriander leaves (finely chopped)
⦿ For Ragi Idli Tadka
One to two tbsp ghee
½ tsp small mustard seeds
One to two sprigs of curry leaves (chopped)
⦿ For Sambar Tadka
One to two tbsp ghee
Four to five fenugreek seeds
½ tsp small mustard seeds
Four to five button chillies
Two sprigs of curry leaves
⦿ Other Ingredients
Ghee (for greasing)
⦿ For Garnish
Coriander sprig
Method
⦿ For toasting
- In a pan, add the ragi flour and roast for two to three minutes over medium heat.
- Transfer it into the bowl and keep it aside for further use.
⦿ For ragi idli mixture
- In a bowl, add toasted ragi flour, semolina, salt, curd, water, and give it a good mix. Leave it aside for a while.
- Add ginger, green chillies, salt, tender coriander stems, prepared tadka, baking soda, oil, and mix everything well.
- Take a greased idli mould, pour a ladleful of ragi idli mixture into it, place the mould in a steamer, and cook for 12-15 minutes or until cooked.
- Demold the idlis and transfer them to the serving dish. Serve hot with prepared sambar.
⦿ For wet samabar masala
- In a pan, add ghee. Once it’s hot, add chana dal and gota urad dal, and sauté for a minute.
- Add coriander seeds, cumin seeds, asafoetida, small mustard seeds, fenugreek seeds, dry Kashmiri red chillies, and black peppercorns, and cook for 2-3 minutes, until aromatic.
- Add ginger and green chilli, and cook for a minute. Transfer it to the bowl and leave it to cool.
- Transfer the mixture to the mixer grinder jar and grind to a smooth, fine paste. Keep it aside for further use.
⦿ For sambar
- In a pressure cooker, add ghee. Once it’s hot, add the pumpkin and drumsticks, and sauté for 2-3 minutes.
- Add salt, water, turmeric powder, and degi red chilli powder, and bring to a quick boil.
- Add salt, soaked toor dal, and water. Cover with a lid and cook for two to three whistles until it’s cooked.
- Open the lid, add tamarind pulp and wet sambar masala, then add water and let it simmer for another 4-5 minutes.
- Finish it with the prepared tadka, lemon juice, and fresh coriander leaves, and give it a good mix.
- Transfer it into the serving dish and garnish it with a coriander sprig. Serve hot with prepared ragi idlis.
⦿ For ragi idli tadka
- In a pan, add ghee. Once it’s hot, add small mustard seeds, curry leaves, and splutter well. Keep it aside for further use.
⦿ For sambar tadka
- In a pan, add ghee. Once it’s hot, add fenugreek seeds, small mustard seeds, button chillies, and curry leaves, and let it splutter well. Keep it aside for further use.
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