Rava Idli (Microwave)& Sambar

Idli and sambar- a very common dish in Indian houses.But I gave it a twist by preparing idlis in microwave and preparing sambar without sambar powder.

Try out this simple yet mouth-watering recipe of the combo dish.



For The Batter

  • Semolina (rava)-1cup
  • Curd (dahi)-1/4cup
  • Water-1cup
  • Chopped coriander (dhania)-1tbsp
  • Salt- to taste

For The Tempering

  • Mustard seeds ( rai / sarson)-1/2 tsp
  • Cumin seeds (jeera)-1/2 tsp
  • Asafoetida (hing)-a pinch
  • Chana dal-1 tsp
  • Broken cashewnuts (kaju)-1tsp
  • Curry leaves (kadi patta)-4 to 6pcs
  • Green chillies , chopped-2pcs
  • Oil-1 tsp
  • Ghee-1/2 tsp

Other Ingredients

  •  Unflavoured fruit salt-3/4 tsp
  • Oil- for greasing



For the batter

  • Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.

For the tempering

  • Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on high for 2 minutes.
  • Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.
  • Pour 1 cup of water in  a microwave safe bowl and microwave on high for 1 minute. Grease the idli moulds using little oil.
  • Add the tempering and the fruit salt to the batter and mix well.
  • Pour 2 tablespoons of batter into each greased cavity of the idli moulds, place the moulds in the above microwave safe bowl and microwave, covered, on high for 2 minutes.
  • Repeat with the remaining batter to make idlis.
  • Serve hot with sambhar.
  • In case you don’t have microwave proof idli moulds, do the tempering process in gas and rest in idli cooker.



  • Masoor daal-1/4cup
  • Moong daal-1/4cup
  • Chana daal-1/4cup
  • Urad daal-1/4cup
  • Mustard seed-1tsp
  • Curry patta-9-10pcs
  • Onion, chopped-2pcs
  • Ginger-small piece
  • Tomato, chopped-1/2 a piece
  • Turmeric powder-2tsp
  • Red Chilly powder-2tsp
  • Coriander powder-2tsp
  • Dry red chilly-2pcs
  • Kashmiri red chilly powder-2tsp
  • Tamarind paste-2tsp
  • Salt-to taste
  • Oil-2tbsp
  • Green chilly, chopped-2-3pcs
  • Water-depends on consistency required
  • Coriander-generous amount




  • Boil all the daal together, keep aside.
  • Take oil in kadal.
  • Add mustard seed, curry patta, let it splutter.
  • Add onion, fry till pink in colour.
  • Add tomato and ginger, saute till tomato is cooked.
  • Add turmeric powder, red chilly powder and coriander powder, saute.
  • Add little water so that masala don’t get burnt.
  • Add boiled daal, water and green chillies and tamarind paste.
  • Allow it to boil.
  • Add salt.
  • In the meantime, prepare a seasoning. Take oil, add dry red chillies and kashmiri red chilly powder, fry. Add it in the sambar.
  • Add generous amount of coriander and serve hot.

One Comment Add yours

  1. Very tasty … we have tried … we are very happy

    Liked by 1 person

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