Tiffin Sambhar for Idli & Dosa
Tiffin sambhar is generally thinner and slightly sweeter than a rice-focused sambhar, making it ideal for soaking into idli or serving alongside crisp dosa. The Udupi Sambhar potli provides a rounded spice base without requiring a separate roasted spice powder for this weeknight version.
Servings
4–6
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
✨ Zaika Potli Secret Technique
Simmer 1 Udupi Sambhar potli with the vegetables, then continue infusing after the dal is added. Remove before the final tempering.
Ingredients
Ingredients
- Toor dal — ¾ cup / 150 g
- Turmeric — ¼ tsp
- Water — 2½ cups
- Small onions — 10–12, peeled
- Carrot — 1 small, diced
- Tomato — 2 medium, chopped
- Tamarind — 20 g
- Hot water — ½ cup
- Jaggery — 2 tsp
- Salt — 1 tsp, or to taste
- Water — 2–2½ cups, as needed
Zaika Potli
- Udupi Sambhar — 1 potli
For the Tempering
- Oil — 2 tsp
- Mustard seeds — ½ tsp
- Curry leaves — 8–10
- Asafoetida — a small pinch, optional
For Finishing
- Fresh coriander — 2 tbsp
Cooking Instructions
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1Pressure-cook toor dal with turmeric and 2½ cups water until soft.
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2Mash the dal thoroughly.
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3Soak tamarind in hot water for 15 minutes, squeeze and strain.
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4In a saucepan, combine shallots, carrot, tomato, 1½ cups water and the Udupi Sambhar potli.
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5Simmer until the shallots and carrot are tender.
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6Add tamarind extract, jaggery and salt.
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7Simmer for 5 minutes.
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8Add the mashed dal and enough hot water to create a thinner, tiffin-style consistency.
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9Simmer gently for 8 minutes.
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10Remove the potli.
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11Heat oil for the tempering. Add mustard seeds and allow them to crackle.
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12Add curry leaves and optional asafoetida.
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13Pour over the sambhar and finish with coriander.
💡 Chef's Pro Tip
For idli and dosa, keep the sambhar a little looser than you would for rice. It should be able to soak into idli rather than sitting on top as a thick gravy.
🍽️ Perfect Serving Pairings
My Take On Tiffin Sambhar for Idli & Dosa
Tiffin sambhar is generally thinner and slightly sweeter than a rice-focused sambhar, making it ideal for soaking into idli or serving alongside crisp dosa. The Udupi Sambhar potli provides a rounded spice base without requiring a separate roasted spice powder for this weeknight version.
The Secret: For idli and dosa, keep the sambhar a little looser than you would for rice. It should be able to soak into idli rather than sitting on top as a thick gravy.