These jalapeno cheese idli with sambar is a great traditionally South Indian dinner with a fun cheesy twist! I like to think of this as a mash up of grilled cheese and tomato soup with idli sambar! These idli have so much flavor that they're actually perfect to serve on their own! But if you're like me and need the coconut chutney and sambar with idli, check out the easy recipes below for both!
What is Idli with Sambar?
Idli Sambar is an Indian meal of savory, fluffy, steamed cakes made from a batter of fermented rice and lentils (idli) which is most commonly served with a spicy, tangy, vegetable and lentil stew (sambar). The meal is most popular in South India and Sri Lanka.
For other fun fusion variation of the idli sambar, check out Idli Waffles with Instant Pot Sambar
How to make Jalapeno Cheese Idli?
If you're looking for a quick and easy dinner, I highly recommend grabbing ready made idli batter from an Indian grocery store, whether its a completely ready made mix or a boxed mix that you have prep. You can find idli batter in the refrigerated section. There is also the option to use quick idli mixes. For these mixes, you just have to add water to get the batter ready.
Once you have the idli batter ready, prep your idli cooker trays with a generous amount of oil and get the steamer pot ready with just enough boiling water to steam the idli without touching the tray.
Scoop the prepared batter into the tray, remember the batter will fluff as it steams so try to fill less than full. Sprinkle grated cheddar cheese and chopped jalapeños over each idli. For extra flavor and crunch, I like to add in finely chopped onions and cilantro as well. Steam the idli, I usually steam for about 10 minutes and that's it!
How to Make Easy Instant Pot Sambar?
If you think that sambar is too hard to make, you have to check out this quick Instant Pot sambar recipe. I like to think of this as a shortcut sambar because this recipe is more like a sambar spiced tomato and lentil soup. I use store bought sambar masala. And intentionally leave out the usually veggies that are typically found in sambar like potatoes, carrots, eggplant. Its also a small batch recipe, it is perfect for 4 servings, meaning 1 dinner!
- In the Instant Pot, combine lentils (tuvar dal), tomatoes, onions, sambar masala, ginger and water. Pressure cook for 8 minutes.
- Add in tamarind paste or pulp, jaggery (gur), and blend with an immersion blender
- Add the tadka (vaghar) or seasoned oil to the sambar. Heat oil, add cumin seeds, mustard seeds, asafoetida (hing) and curry leaves to the oil. Once everything is crackling, add the oil to the sambar.
How to make Easy Coconut Chutney?
Just 3 steps for the best coconut chutney to serve with Idli or dosa!
- Dry roast chana dal or lentils for about 2 minutes
- Add roasted chana dal, yogurt, ginger, green chili, salt, water and frozen grated coconut to a blender jar. Blend until smooth about 2 minutes, you might need to add a bit more water to help blend.
- Tadka (vaghar). Heat oil, add cumin seeds, mustard seeds, asafoetida (hing), and curry leaves. Once everything crackles, add the seasoned oil and seeds to the chutney. Mix and store in a refrigerator until ready to eat.
How to Serve Jalapeno Cheese Idli with Sambar?
Once everything is prepped, just grab some wide soups bowls. Make sure to give everyone a generous bowl of sambar. Then set out a platter of the idli and the coconut chutney. You can place the idli into your bowl of sambar, top with coconut chutney and enjoy!
If you like jalapeno cheese idli with sambar you might also be interested in
📖 Recipe
Jalapeno Cheese Idli with Instant Pot Sambar
Ingredients
Instant Pot Sambar
- 2 tomatoes quartered
- 1 onion chopped
- ½ cup toor dal
- 1 teaspoon grated ginger
- 2-3 tablespoons sambar masala
- 2 cups water
- 1 tablespoon jaggery or gur can be substituted with brown sugar
- 2 teaspoons salt adjust as needed
- 1 tablespoon tamarind soaked in ½ cup warm water
- 1½ tablespoons oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- pinch asafoetida
- 10 curry leaves
Idli Waffles
- 1 container of idli batter
- ¼ cup cheddar cheese
- 1 jalapeno pepper
- 2 tablespoons cilantro, onions optional, chopped
Quick and Easy Coconut Chutney
- ½ cup frozen grated coconut
- ¼ cup yogurt
- 2 tablespoon chana dal
- 1 small green chili
- ½ teaspoon grated ginger
- ½ teaspoon salt
- 2 tablespoons water
- 2 teaspoons oil
- 6-8 curry leaves
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 pinch asafoetida
Instructions
Shortcut Instant Pot Sambar
- Combine tamarind and ¼ cup warm water in a small bowl and set aside.
- Rinse dal a few times. Add dal, tomatoes, onions, sambar masala, ginger and water in the instant pot. Set instant pot to pressure cook for 8 on high, allow natural pressure release for at least 5 minutes. Carefully let the pressure release.
- Squeeze the tamarind to release the juice, discard the tamarind fibers. Add tamarind juice, salt, and jaggery. Using an immersion blender, blend until smooth.
- Add oil to a small pot, once the oil has warmed, add cumin seeds and mustard seeds. Once the seeds start to crackle, add the curry leaves and asafoetida. Carefully add the seasoned oil to the blended sambar and stir to combine. Taste for additional salt or sambar masala. Once it is to your liking, set Instant Pot to keep warm and until ready to serve with idli and coconut chutney.
Jalapeno Cheddar Idli
- Pour about ½ cup of water into the idli steamer and bring to a boil. Tip: if you add a few drops of lemon juice to the water, it will help to prevent the pot from darkening.
- Grease the idli trays liberally with oil. Carefully scoop about 2 tablespoons of the idli batter into each mold. Top with the chopped jalapeños, grated cheddar, onions and cilantro if using.
- Carefully transfer the idli try to the pot, close the lid and steam for about 10 minutes. Remove the steamed idli onto and platter and continue steaming the remaining batter. Serve warm with sambar and coconut chutney.
Quick and Easy Coconut Chutney
- Dry roast chana dal for about 2-3 minutes, until the lentils start to pick up some color.
- Add frozen grated coconut, yogurt, green chili, ginger, salt, water and roasted chana dal to blender. Blend until combined at least 2 minutes. Add more water if needed for smoother consistency. Once desired consistency is reached, transfer chutney to a bowl.
- Add oil to a small saucepan, add cumin seeds and mustard seeds. Once seeds start to crackle, add curry leaves and asafoetida. Let cook for about 1 minute.
- Add seasoned oil to the chutney, stir to combine. Serve with idli and sambar!
Tammy
Very flavorful and moist.
Jill Patel
Thanks!