Idli Sambar Powder Recipe – How To Make Hotel Idli Sambar Podi

• Dhania/Coriander seeds – 1 tbsp (heaped)
• Chana dal – 2 tbsp
• Methi seeds/ Fenugreek – 1/2 tsp
• Cumin seeds/Jeera – 1 tsp
• Red chilli – 5 nos ( I used byadge & guntur chillies for color & spiciness)
• Cooking oil – 1 tsp

• In a small kadai, heat oil. Add the methi seeds, when it starts to sizzle add the chana dal, pinched red chillies, cumin seeds and dhania seeds.Roast everything in low to medium flame. Make sure no dals or spices are burnt.

• Let them cool down. Grind everything to a fine powder. Store in an air tight box and use it whenever needed. This sambar powder stays good for one week if stored in an air tight box.

• Please refer my HOTEL IDLI SAMBAR post for the procedure of making sambar. In that recipe, I have shared the ingredients of spices to roast & grind. No need to make that powder. Instead add 1 tbsp of  this sambar powder at the end.Give a boil.Switch off the flame and garnish with coriander leaves. If you have left over lunch sambar in hand, you can easily convert that into hotel style idli sambar. For that : Season mustard seeds, cumin and curry leaves in ghee ( Add chopped small onions if needed). Add 1 tbsp of this idli powder in the ghee,saute for a second and add to the left over sambar. Dilute 1 tbsp of besan flour in 1/4 cup of water. Add to the sambar. Mix everything well. Let the sambar boil nicely. Check for taste and add more salt or sambar powder if needed.Enjoy !

Note : In this recipe, I have used less number of chillies. So I add either green chilli or add some sambar powder or red chilli powder for extra spiciness. So please add more chilli powder or chillies as per you need.
Try to prepare this sambar 1-2 hours before serving. This standing time helps for all the flavor to enhance while serving. You can use this powder for making sambar 3-4 times.