Idli Waffles with Instant Pot Sambar and a Quick Coconut Chutney
a delicious twist on a classic South Indian snack!
Instant Pot Sambar
Quick and Easy Coconut Chutney
Instant Pot Sambar
  1. Combine tamarind and 1/4 cup warm water in a small bowl and set aside.
  2. Rinse dal a few times. Add dal, 3 cups of water and quartered tomato to the instant pot.
  3. Set instant pot to pressure cook for 12 on high, allow natural pressure release for at least 5 minutes. Carefully let the pressure release.
  4. Add grated ginger, salt, and jaggery. Using an immersion blender, blend until smooth. Remove the pureed dal from the Instant Pot insert and set aside.
  5. After returning the insert to the instant pot, set the instant pot to the saute on High.
  6. Add oil to the instant pot, once the oil has warmed, add cumin seeds and mustard seeds. Once the seeds start to crackle, add the curry leaves and asafoetida.
  7. Add chopped veggies (onions and potatoes) to the seasoned oil. Add sambar masala and 1 cup of water. Stir to combine.
  8. Set Instant Pot to pressure cook for 8 minutes, let natural pressure for at least 5 minutes
  9. Manual pressure release before opening Instant Pot. Stir tamarind and water mixture, strain (to remove any pulp) add to the veggies. Add in the reserved dal.
  10. Stir the dal, veggies and tamarind until combined. Taste for additional salt or sambar masala. Once it is to your liking, set Instant Pot to keep warm and until ready to serve.
Idli Waffles
  1. Pour 1 1/2 cup of batter from container into a liquid measuring cup. Add about 1/4 – 1/2 cup of water. Stir to combine.
  2. Heat up your waffle iron, once it is ready, spray with non-stick spray. Add 1 teaspoon of Eno to your idli batter right before.
  3. Pour some idli batter into the waffle iron. Make sure not to fill all the way up. Leave the iron open for about 2 minutes. This is to allow the batter to start cooking on the iron and rising. Once the batter starts to dry out a bit, close the waffle iron and continue to cook the idli waffle for another 2-3 minutes.
  4. Idli waffles are ready once they are golden brown on the bottom and have a slight crust on the top.
  5. Remove from the waffle iron and repeat for the next set of waffles!
Quick and Easy Coconut Chutney
  1. Dry roast chana dal for about 2-3 minutes, until the lentils start to pick up some color, but do not burn!
  2. Add frozen grated coconut, yogurt, green chili (cut off stem), grated ginger, salt, water and roasted chana dal to blender. Blend until combined. Add more water if needed for smoother consistency. Once desired consistency is reached, transfer chutney to a bowl.
  3. 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.
  4. Add seasoned oil to the chutney, stir to combine. Serve with idli and sambar!