Idli Tikka Recipe with Sambar: A Flavorful Fusion Breakfast
Idli Tikka with Sambar is a creative, fusion-style twist on the traditional South Indian breakfast. This unique recipe combines the soft and fluffy steamed idlis with the bold, spicy flavors of grilled bell peppers and a rich, tangy sambar. It’s a perfect dish to serve for brunch or as a light dinner, delivering both comfort and excitement in every bite. With its satisfying blend of textures—from the crisped idlis to the tender vegetables—this dish will spice up your weekends and make your mornings memorable.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 2
- Cuisine: Fusion, Indian
- Course: Breakfast, Appetizer
- Diet: Vegetarian
Ingredients
For the Idli Tikka:
| Ingredient | Quantity |
|---|---|
| Idli Dosa Batter | 2 cups |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 2 sprigs |
| Salt | To taste |
| Green Bell Pepper (Capsicum) | 1 cup (cubed) |
| Yellow Bell Pepper (Capsicum) | 1 cup (cubed) |
| Red Bell Pepper (Capsicum) | 1 cup (cubed) |
| Sunflower Oil (for sautéing) | 1/2 teaspoon |
For the Sambar:
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup (washed) |
| Tamarind Water | 1 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sambar Powder | 1 tablespoon |
| Pearl Onions (Sambar Onions) | 1/2 cup |
| Bottle Gourd (Lauki) | 1/2 cup (cooked, chopped) |
| Drumstick | 1 (cooked, cut into medium pieces) |
| Tomato | 1 (finely chopped) |
| Sunflower Oil (for tempering) | 1 teaspoon |
| Mustard Seeds (for tempering) | 1/2 teaspoon |
| Curry Leaves (for tempering) | 6 leaves |
| Bay Leaf (Tej Patta) | 1 leaf |
| Kashmiri Dry Red Chillies | 3 (broken) |
Instructions
1. Preparing the Idli Tikka
- Preheat the Idli Steamer: Begin by heating your idli steamer with enough water inside. Ensure the water level is low enough to prevent it from touching the idli plates.
- Grease the Idli Steamer: Grease the cavities of the idli steaming pan to prevent the batter from sticking.
- Steam the Idlis: Pour the idli dosa batter into each cavity of the steaming pan. Steam the idlis on high heat for 10-15 minutes, or until fully cooked. Use mini idli pans for bite-sized portions, if desired.
- Prepare the Tikka: In a shallow frying pan, heat a teaspoon of sunflower oil. Once hot, add mustard seeds, white urad dal, and curry leaves. Let them crackle and the dal turn golden brown and crisp.
- Toss the Idlis: Add the steamed idlis to the pan and gently toss them to coat with the tempering. Take care not to break the idlis while tossing. Add salt, if needed, and sauté for another 2-3 minutes. Turn off the heat and set aside.
2. Sautéing the Vegetables
- Sauté the Bell Peppers: In a separate shallow pan, heat 1/2 teaspoon sunflower oil. Add the cubed bell peppers (green, yellow, and red) and sauté them on low-medium heat for 4-5 minutes, or until they become tender but still slightly crisp. Set the sautéed veggies aside.
3. Assembling the Idli Tikka
- Thread the Vegetables and Idlis: On a wooden skewer, alternate between pieces of red bell pepper, yellow bell pepper, and green bell pepper, followed by a mini idli. Repeat the same pattern for the second idli. Arrange the skewers on a serving dish or plate.
4. Making the Sambar
- Cook the Arhar Dal: In a pressure cooker, cook the arhar dal with enough water for about 3 whistles, or until the dal is soft and mushy. Let the pressure release naturally. Once the pressure has subsided, mash the dal and set it aside in a bowl.
- Prepare the Sambar Base: In the same pressure cooker, add the pearl onions, bottle gourd, drumsticks, turmeric powder, sambar powder, salt, and tamarind water. Pressure cook for 2 whistles and then turn off the heat.
- Combine the Dal with Sambar Base: After the pressure releases, add the mashed arhar dal to the cooked vegetables and tamarind mixture. Stir everything well and bring it to a brisk boil. Adjust the salt and spices as per your taste.
- Prepare the Tempering for the Sambar: In a small tadka pan, heat 1 teaspoon of sunflower oil. Once hot, add mustard seeds, curry leaves, bay leaf, and Kashmiri red chillies. Let them splutter for a few seconds before turning off the heat.
- Combine the Tadka with the Sambar: Pour the prepared tempering into the sambar and stir well. Your sambar is now ready.
5. Serving
- Serve the Dish: Serve the Idli Tikka on a platter with a bowl of hot sambar on the side. Dunk the skewered idlis and bell peppers into the tangy sambar for a delightful bite.
- Optional Accompaniments: For an extra layer of flavor, serve this dish with a side of South Indian Coconut Chutney or Peanut Chutney Powder for dipping.
Tips for Success
- Soft Idlis: Ensure that the idli batter is fermented properly for soft, fluffy idlis. You can also use store-bought idli batter if you’re short on time.
- Temperature Control: Be cautious not to overcook the vegetables when sautéing them. The aim is to cook them al dente, so they retain their crunch and color.
- Sambar Spice Adjustments: Feel free to adjust the level of spiciness in the sambar by adding more or fewer red chillies and sambar powder. If you prefer a milder sambar, reduce the number of chillies.
Why You’ll Love This Recipe
Idli Tikka with Sambar is the perfect fusion of traditional South Indian comfort food with a fun and modern twist. The slight crispiness of the idlis combined with the sweetness and smokiness of the bell peppers gives this dish a beautiful contrast of flavors. When dunked into the rich, spicy sambar, each bite becomes a burst of tangy, savory goodness. Whether you’re looking for a new way to enjoy your idlis or simply want to experiment with a fusion recipe, this dish is sure to impress.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~9g |
| Carbohydrates | ~40g |
| Fiber | ~7g |
| Fat | ~7g |
| Sodium | ~250 mg |
| Potassium | ~500 mg |
Conclusion
Idli Tikka with Sambar brings together the flavors of South India in a unique, vibrant way. With its crispy, flavorful idlis, colorful bell peppers, and rich, spicy sambar, this dish is a perfect choice for breakfast or brunch. Serve it with coconut chutney or peanut chutney powder for that extra South Indian touch, and you’ve got yourself a satisfying and wholesome meal.
