While I’m not as experienced in the kitchen as my wife Geetha is, I really like quick and easy ways to cook my favorite dishes. Today there are many “mixes” that are available in Indian grocery stores. I have used “Gits” brand mixes and I particularly like the sambar, which is very flavorful. Of course it does not taste the same as a homemade idli batter and sambar, but it is very close to the real thing…many of my friends who are good cooks couldn’t believe the taste and how good it was when I made it for them. Although this recipe uses store-bought mixes, you will need to prepare a few basic things like chopping and adding fresh vegetables, so it’s not simply adding water! The main thing is compared to many instant mixes that are not very good, my Idli/Sambar recipe using Gits brand mixes is very good.

If you would like to make this, you will need to an invest in an idli maker and idli stand with molds that the batter is poured into in order to form the steamed rice cakes (idlis); this can run around $25. Just follow my recipe below and if you have questions or need help, contact me by writing a message below at the end of the post. I hope you enjoy this recipe as much as we do!

Idli & Sambar from a mix…that actually tastes good!

• 3-4 cups water (depending on the size of your idli maker – the water should be enough to provide steam, but not so much that the idli stand is submerged in water)
• 1 package of Gits Rice Idli Mix
• 320 ml (11 ounces) water (for combining with Gits Mix)
• 1 tbsp canola oil

For the Sambar

• 5 cups water
• 1 package Gits Sambar Mix
• 2 chopped tomatoes
• Handful of chopped cilantro
• Optional: 2 cups of parboiled vegetables such as okra, pumpkin or green beans

For the tempering of Sambar

• 1-2 teaspoons ghee (or canola oil)
• 1/8 teaspoon of asafoetida
• 1/2 teaspoon of black mustard seeds
• Optional: 1-2 dry whole red chillies

1. Boil 3-4 cups of water in a large idli maker.
2. Mix the package of the Gits Rice Idli mix with 320 ml of water and 1 tbsp canola oil. Stir until it makes a smooth batter.
3. Lightly grease the idli moulds with oil or cooking spray.  Stir batter gently and pour 2 1/4 tbsp in each mould.
4. Place the idli stand inside the steaming idli maker and cover and steam on high heat for 15 minutes.
5. Remove the idli stand from the heat and let it rest for 2 minutes.
6. Remove the idlis from the moulds with a sharp spoon or butter knife.
7. Serve with sambar.

Note: you can watch this helpful video to see how rice idlis are made using this mix.

For the Sambar (including Tempering)

1. Blend the package of Gits Sambar Mix with 5 cups of water. Bring to boil, stirring occasionally.
2. Add chopped tomatoes and cook on medium heat for 15-20 minutes until it reaches a desired consistency. If you’re adding parboiled vegetables, add them after 10 minutes.
3. Tempering: heat the ghee or canola oil in a small saucepan on low-medium heat and add mustard seeds. Cover with a tightly-fitted lid. After 5 minutes you will begin to hear the mustard seeds popping and sputtering (this sounds like little bits of popcorn popping). As soon as the popping stops, remove the lid, move the saucepan to the side and add asafoetida and red chillies (optional), swirling them around with a wooden spoon. Add to the sambar and mix well to combine.
4. Garnish with chopped cilantro.

Note: you can watch this helpful video to see how sambar is made using this mix.

Disclaimer: Big Apple Curry has no affiliation with Gits. We simply share our experiences with Indian cuisine and Indian cooking on this blog.