My daughter Raksha is an ardent fan of Karnataka hotel style idli sambar. She loves the sweet and spicy taste of this sambar which is very unique across South Indian sambar recipes. Whenever I visit Jayanagar or old Bangalore, a parcel of Mysore masala dosa with chutney and sambar ( I request the parcel section to pack some extra sambar for me 😀) is a must for Raksha. Usually I buy from Krishna bhavan, Ganesh Bhavan, SLV and Upahara Darshini. Raksha always tells me to make this at home to pair with idli rava idli.

I have tried so many versions of Bangalore hotel idli sambar at home. But nothing came up to my expectation. Recently I tried a Karnataka hotel style idli sambar recipe from Rekha aduge and Anvika Youtube channel. I prepared a idli sambar powder as suggested and tried this sambar. It was so close to the restaurant ones. Raksha gave a big thumbs up and told me to follow this recipe every time.

Before posting the hotel style idli sambar recipe, I wanted to share this sambar powder recipe which plays a vital role in sambar preparation. Its definitely different from our usual sambar powder in certain ingredients. Cinnamon and dry coconut are the secret ingredients here. You can always use fresh coconut and roast it instead of dried coconut / kobbari but do not skip cinnamon. I also used a clove/ lavang to give more flavor which is optional in the original recipe.

Friends, do try this Karnataka idli sambar powder. I feel making this sambar powder is the only time consuming work in sambar preparation. If you make it once, you can store this powder and prepare sambar for 2 to 3 times. Lets see how to make Karnataka style idli sambar powder recipe with step by step pictures.

Check out my Tamilnadu style idli sambar powder recipe.

Karnataka idli sambar powder recipe

Karnataka hotel style idli sambar powder recipe

Cuisine: Karnataka

Category: Sambar powder

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml

Cooking oil – 2 tsp
Byadgi chilli – 12 to 15 nos (Most important ingredient)
Coriander seeds – 3 tbsp
Chana dal – 2 tbsp
Urad dal – 1/2 tbsp
Curry leaves – 5
Methi seeds / fenugreek seeds – 1/2 tsp
Cumin seeds – 1 tbsp
Asafetida / Hing – 1 tsp
Cinnamon – 2 inch piece
Cloves – 1
Pepper corns – 1/4 tsp
Dried coconut / Kobbari – 1.5 tbsp

HOW TO MAKE KARNATAKA IDLI SAMBAR POWDER

Heat oil in a kadai and add the chana dal.
When it starts to roast, add all the other ingredients one by one.
Roast carefully in low to medium flame. Lastly add red chilli and dried coconut.
Roast for a minute. Switch off the flame. Cool down.
Grind to a fine powder. Store in an airtight box and use it twice or thrice.

METHOD – STEP BY STEP PICTURES

Heat oil in a kadai. Add chana dal, roast for few seconds in medium flame.
Add urad dal, coriander seeds, methi seeds, cumin seeds, curry leaves, clove, cinnamon, pepper corns, red chilli and dried coconut. Add hing.

Roast everything together in low to medium flame for few minutes till you get nice roasted smell. Do not burn any.

Switch off the flame and let it cool down completely. Grind them to a smooth powder and store in an air tight box. It stays good for 2 weeks. You can make sambar twice or thrice with this quantity.