Breakfast/ Karnataka Recipes

Bangalore Darshini Style Sambar for Idli Dosa | Hotel Style Sambar

Recipe for Bangalore Darshini Style Sambar - Hotel style sambar for idli dosa

Recipe for Bangalore Darshini style Sambar for idli dosa – Tangy, sweet, spicy and just right to dunk those soft idlis or crispy vadas and dosas into this sambar, and slurp it off the bowl. A blob of ghee takes it to another level. A keeper, this style of sambar doesn’t need a lot of vegetables and can be made quickly in 30 minutes. 

Recipe for Bangalore Darshini Style Sambar - Hotel style sambar for idli dosa

Let me tell you something, the Darshinis (Small eateries that serve breakfast and snacks) in Bangalore have a distinct style of making sambar that is very different from the sambar anywhere else in Karnataka or elsewhere for that matter. And very few darshinis have that unique flavour which has been consistent over the years. My fav darshini is Shankar Narayana refreshments, J P Nagar which according to me serves the best chutney and sambar. Yes, the chutney is creamy, thick, slightly tangy and is the best ever, the sambar, needless to say is spicy, tangy, hot and when you dunk a crispy vada into it, you’ll feel a bite of heaven on your taste buds.

Recipe for Bangalore Darshini Style Sambar - Hotel style sambar for idli dosa

In most homes, the sambar is usually made using onions and potatoes, but this kinda Bangalore Darshini Style Sambar for Idli Dosa | Hotel Style Sambar requires just two veggies and toor dal, a bit of sambar powder and that secret ingredient(s) that makes it taste just like the one you get in hotels.

You can miss anything in this world but you can’t possibly miss not eating idli and sambar consistently for 10 days. You feel like you’ve lost a part of you 😛 Oh did you know? this sambar can be paired with this gluten free, vegan, Barnyard Millet idlis that can be made with just two ingredients. And also goes well with this creamy ridge gourd peel chutney 

Recipe for Bangalore Darshini Style Sambar - Hotel style sambar for idli dosa

Get the best of both worlds with this amazing sambar recipe that you just don’t want to miss. The aroma of hing and the sambar powder mixture simmering in a hot pot and generously poured on steaming hot idlis and vadey is only something that needs to be slurped instantly. You can never get enough of it. Slurp Slurp Slurp!!

Recipe for Bangalore Darshini Style Sambar - Hotel style sambar for idli dosa
Bangalore Darshini Style Sambar for Idli Dosa | Hotel Style Sambar
Recipe for Bangalore Darshini style Sambar for idli dosa - Tangy, sweet, spicy and just right to dunk those soft idlis or crispy vadas and dosas into this sambar, and slurp it off the bowl. A blob of ghee takes it to another level. A keeper, this style of sambar doesn't need a lot of vegetables and can be made quickly in 30 minutes. 
Recipe for Bangalore Darshini Style Sambar - Hotel style sambar for idli dosa
Bangalore Darshini Style Sambar for Idli Dosa | Hotel Style Sambar
Recipe for Bangalore Darshini style Sambar for idli dosa - Tangy, sweet, spicy and just right to dunk those soft idlis or crispy vadas and dosas into this sambar, and slurp it off the bowl. A blob of ghee takes it to another level. A keeper, this style of sambar doesn't need a lot of vegetables and can be made quickly in 30 minutes. 
Servings Prep Time
3People 15minutes
Cook Time
20Minutes
Servings Prep Time
3People 15minutes
Cook Time
20Minutes
Ingredients
To Pressure Cook
To roast and Grind
To Temper
Instructions
To pressure cook
  1. To begin making the sambar, wash the toor dal and add the tomato and onions along with it. Add 2 cups of water, a pinch of turmeric and oil. Pressure cook for 3 whistles or until the dal is mashed and cooked completely.
To grind to a paste and mix
  1. In another small kadai, heat a tsp of oil and add the cinnamon, cloves and hing. On medium low flame roast them until they are aromatic, add the grated coconut and give it a quick mix and stir. Switch off the stove and let it cool. Now, add transfer them to a mixer jar and grind it along with sambar and rasam powder, to a thick paste, by adding little water as needed.
  2. Once the cooker cools down, add the ground mixture and give it a stir, add some more water if needed. Next, add salt, tamarind pulp, jaggery and give it a quick mix. Let it come to a boil.
Directions for tempering
  1. In a small pan, heat oil and add the mustard seeds, once it splutters add the hing, curry leaves and dried red chilli. Pour over the sambar and slurppppp!
Recipe Notes
  • The hing, cinnamon and clove give it a very distinct taste that is unbelievebly similar to the darshini style sambar. 
  • You can also use the ready made tamarind pulp if you don't have tamarind juice at home. Works equally well. 
  • You can also add the tamarind to grind directly with the ingredients under 'to grind' table, in case you don't have tamarind pulp at home or if you're too lazy to extract it 😛
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