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Idli-Dosa Sambar(Hotel Style)

Idli-Dosa Sambar(Hotel Style)

Idli-Dosa Sambar is a south indian dish.Toor dal  contain high levels of portein.Sambar recipe step by step method end on this post.


  • 1 cup Toor dal
  • 4 cup Water
  • 5 Small onion
  • 1 Carrot(optional) chopped
  • 5 Beans(optional)chopped
  • 1 Tomato finely chopped
  • 2 sticks Curry leaves
  • 2 split Green chilli
  • 1 lemon sized Tarmarind water
  • ¼ tsp Turmeric powder
  • ½ tsp Chilli powder
  • Salt to taste
  • 2 pinch Asafoetida powder
  • 1 tsp full Sambar powder (Sambar powder)
  • ¼ tsp Mustard seeds
  • 3 tsp Oil
  • Coriander leaves finely chopped


  1. Toor dal wash and add water soak for 30 mins.
  2. In a pressure cooker, add toor dal, water cover with the lid for 3 whistles. Take 20 mins resting time.
  3. Open the lid, mix well add small onion, vegetables(optional), finely chopped tomatoes, curry leaves, green chilli mix well cover with the lid cook for 10mins.
  4. Add tamarind water, chilli powder, turmeric powder, asafoetida powder,salt cover with the lid cook for 10 mins.
  5. Heat oil in a small pan and then add mustard seeds allow them to crackle. Add sambar powder mix well immediately transfer to sambar mix well cook for 5 mins.
  6. Garnish with coriander leaves.
  7. Idli-Dosa Sambar(hotel style) is ready now.

Sample Pictorial:


Wash and soaked 1 cup toor dal and 4 cup of water.



Cover with the lid and cook for 3 whistle and 20 mins resting time.



Take chopped onion,chopped tomatoes,green chilli,curry leaves,tamarind water,sambar powder,turmeric powder,chilli powder,salt,asafoetida powder.



Open the lid and mix well.



Add onion,tomato,green chilli,curry leaves at a time.mix well and cook for 10 mins.



Add tamarind water and mix well.



Add turmeric powder,chilli powder,asafoetida powder and salt mix well and cook for 10 mins.



Heat oil in a pan.



Add mustard seeds crackled.



Add sambar powder mix well.



Immediately dropped into the sambar.



Garnish with coriander leaves.Idli-Dosa Sambar is ready now.



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