Prepare idli dosa batter.

Preheat idli steamer with water.

Grease idli pan cavities and pour in batter.

Steam idlis for 10-15 minutes.

Heat oil in a shallow pan.

Add mustard seeds, urad dal, and curry leaves; allow to crackle.

Add idlis and toss to coat.

Saute lightly until golden brown.

Heat oil in another pan for sauteing vegetables.

Add bell peppers (red, yellow, green) and saute until slightly tender.

Thread bell peppers and idlis onto skewers.

Cook arhar dal in a pressure cooker until mushy.

Mash the cooked dal.

In the pressure cooker, add onions, vegetables, turmeric powder, sambar powder, salt, and tamarind water.

Pressure cook for 2 whistles.

Add cooked dal to the mixture and boil.

Adjust salt and spices.

Heat oil in a tadka pan for tempering.

Add mustard seeds, curry leaves, bay leaf and red chillies until splutter.

Pour the tempering over the sambar and stir.

Pour sambar into a bowl.

Serve the idli tikka with sambar.