Idli and wada with Sambhar and Chutney

Just the thought of it gives such a subtle feeling. Idli and Vada with Sambhar and chutney are comfort food for the South Indian natives. They are basically the small dumplings made from the Black gram batter which has to be fermented overnight. Idlis are kind of steamed in the moulds specific for them and are considered very healthy. Whereas the vadas are spicy doughtnuts deep fried in oil. These both are served with sambhar (Lentil soup) and chutney (Coconut chutney, Peanut Chutney, Coriander chutney, Tomato Chutney, Garlic Chutney).

Idli Preparation


1 cup Urad dal (Black gram)
3 cup Idli rawa (Rice powdered coarsely)
1 tbsp Salt
A pinch of Baking Soda
Oil for greasing


Note: To make idli for breakfast, you should plan ahead of time. Suppose you want to have it on Saturday, you would need to soak Urad dal on Friday morning and let it remain for next 8 hours.

Wash and soak the dal in clear water for about 8 hours. Take Idli rawa or soak it for 1/2 an hour before mixing it into the urad dal mixture. After 8 hours of time, wash the urad dal again and grind it smooth in a blender/grinder. Mix the soaked idli rawa and ground urad dal, add salt and baking soda to the mixture and set it aside in warm place for 8 to 9 hours to ferment or overnight. This duration would differ depending on the weather. In wintry days, it would need more time to ferment and in summer it would take much lesser time comparatively. 
When the batter ferments, (it would raise nicely by itself and have bubbles )it is ready to make idlis.  Grease the idli moulds with oil and fill them 3/4 with batter.
Put the heavy bottomed idli pot on stove with minimal level of water. Let the water boil  and then let the idli moulds sit in for 10 -12 minutes. Insert a fork in one of the idlis to check  whether they are done or not. After it is done, let it rest for a while for 2 -3 minutes. The reason for this is, when you try to scoop out the idlis when they are piping hot. it may spoil the texture from outside. Serve it hot with Sambhar and Chutney. 

Linking this to the South Indian kitchen series #1 event hosted by Anu

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