Tiffin Sambar (Without Dal)

My 332nd recipe, "Tiffin Sambar (Without Dal)," is a quick and flavorful South Indian breakfast sambar made with onions, shallots, tomatoes, spices, and besan flour instead of traditional cooked dal. Light, aromatic, and comforting, this tiffin-style sambar pairs perfectly with idli, dosa, pongal, and medu vada.

Some food memories stay with us forever. One of my fondest memories is enjoying piping hot idlis and crispy dosas served with generous bowls of tiffin sambar at restaurants like Saravana Bhavan during my childhood in Chennai. The aroma of freshly made sambar, soft idlis soaking up every drop, and leisurely family breakfasts are memories I still cherish today.

After moving to the US, I often found myself craving that distinctive restaurant-style tiffin sambar. Although there are countless varieties of sambar across South India, this version is quite different from the traditional dal-based sambar served with rice. Its texture is lighter and smoother, making it an ideal companion for breakfast dishes.

My favorite way to enjoy this sambar is over a plate of soft idlis. A generous spoonful of ghee takes the flavor to another level. As the idlis absorb the sambar, every bite becomes soft, flavorful, and satisfying. Pair it with a crispy medu vada, and the experience instantly brings back memories of Chennai's beloved tiffin centers.

The biggest advantage of this recipe is its simplicity. Instead of cooked dal, besan flour (gram flour) provides the signature body and texture. As a result, the cooking time is significantly reduced while the familiar flavors remain intact. On busy mornings, this shortcut version delivers a delicious breakfast accompaniment without the extra effort of pressure-cooking dal.

Whether you're recreating nostalgic Chennai restaurant flavors, searching for a quick breakfast side dish, or looking for an easy sambar recipe, this version is sure to become a regular in your kitchen.

Why You'll Love This Recipe

Tiffin Sambar (Without Dal)

Quick and flavorful South Indian breakfast sambar made with onions, shallots, tomatoes, spices, and besan flour instead of traditional cooked dal.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

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Ingredients

  

For the Sambar

• Onion – 1 small finely chopped
• Tomato – 1 large chopped
• Shallots – 10 to 15
• Garlic – 4 cloves sliced
• Green chilies – 2 slit
• Curry leaves – 1 sprig
• Coriander leaves – for garnish
• Besan flour gram flour – 3 tbsp
• Sambar powder – 2 tsp
• Turmeric powder – ½ tsp
• Asafoetida – ⅛ tsp
• Salt – to taste
• Sugar – ½ tsp

For Tempering

• Oil – 2 tbsp
• Mustard seeds – ½ tsp
• Urad dal – 1 tsp
• Cumin seeds – ¾ tsp
• Fenugreek seeds – ¼ tsp

Instructions

 

• Heat oil in a kadai. Add mustard seeds and let them splutter. Add urad dal, fenugreek seeds, and cumin seeds. Sauté until the dal turns golden.
  
• Add asafoetida, slit green chilies, curry leaves, sliced garlic, shallots, and chopped onions. Sauté until the onions turn soft and translucent.
  
• Add chopped tomatoes and sauté for a minute.
  
• Add turmeric powder, sambar powder, and salt. Mix well and cook for another minute.
  
• Pour in 3 cups of water and bring the mixture to a rolling boil. Cook until the onions and shallots are tender and the raw smell of the spices disappears.
  
• In a small bowl, whisk together besan flour and ½ cup water until completely smooth and lump-free.
  
• Reduce the heat and slowly pour the besan slurry into the sambar while stirring continuously. The sambar will begin to thicken immediately.
  
• Add another 3 cups of water (or adjust as needed) to reach your desired consistency. Mix well.
  
• Simmer on low to medium heat for about 10 minutes, stirring occasionally, until the raw smell of the besan flour is completely gone. Add sugar and chopped coriander leaves. Give everything a final stir.
  
• Switch off the flame and serve hot with idli, dosa, pongal, or medu vada.

Notes | FAQ

• Adjust the water quantity to make the sambar thicker or thinner as desired.
• While adding water to adjust consistency, you can use warm/hot water
• The small amount of sugar balances the flavors and gives the sambar its classic tiffin-center taste.
• For the best experience, serve over soft idlis with a spoonful of ghee.
• Shallots / Pearl onions gives the best flavor to the sambar, so try not to skip that

Tried this recipe?Let us know how it was!