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4 MINS delivery
Idli Vada
Serves 4
540 mins
320 Kcal
Idli vada is one of the most loved dishes of South India, comprising two of the most iconic staples of the country, idli and vada. It's fantastic as breakfast as well and is quite a popular snack all over India. The soft, fluffy, steamed rice cakes known as idlis can be perfectly relished with the crispy, savoury lentil doughnuts known as vadas. The preparation of idli vada begins with the idli batter. Idli batters are prepared from fermented rice and urad dal, which is black gram. It gives the required lightness and fluffiness to the batter. Being an essential requirement for soft idlis, the batter with the fermenting mixture is poured into idli moulds and steamed till perfectly cooked. At the same time, the vada batter is prepared by grinding soaked urad dal to a thick paste by adding flavourings of cumin, pepper, minced onions, and green chillies. Deep-fried doughnuts are crispy and golden brown. Serve these idlis as vadas garnished on a plate with coconut chutney, sambar, and spicy lentil soup. Idlis are soft as well, but with this being hot in flavour. Then followed by the crispy fried vadas and tangy-tasting condiments. With this being a recipe of idli vada, this was both healthy and delicious, proving it to be one of the perfect breakfast options or as a snack. It is easy to prepare and is quite pleasing to the palate.
Ingredients required for Idli Vada
- 1 cup besan
- 2 potato
- 1 inch ginger
- 2-3 garlic
- 4-5 curry leaves
- 1 green chilli
- 1 tsp mustard seeds
- 1 pinch hing
- 1 tsp turmeric
- Coriander
- 1 tbsp lemon
- 2 tbsp oil
- 1 tsp red chilli powder
- Baking soda
- Idli batter
Cooking steps for Idli Vada
- 1Begin with your idli batter. Use a homemade or store-bought batter.
- 2To make from scratch, soak urad dal and rice, then grind them together until the batter becomes smooth or nearly liquid.
- 3Add salt to taste, ensuring the batter is free of lumps.
- 4Pour the batter into idli molds or cups and place them in a steamer to cook the idlis.
- 5Steam the idlis for about 10-15 minutes until they are firm and well-cooked.
- 6While the idlis are cooking, it's the right time to prepare the potato filling.
- 7Boil potatoes in a pan until they are soft and can be pierced with a fork.
- 8Peel off the skin and mash them.
- 9In another bowl, prepare a besan batter by dissolving gram flour in water with your favorite spices. Popular choices include turmeric, red chili powder, and salt.
- 10The besan batter should be smooth and free from lumps.
- 11Next, heat a little oil in a pan. Add mustard seeds and let them splutter.
- 12Then add a pinch of asafoetida (hing) and a handful of curry leaves, and saut for about a minute.
- 13Add minced ginger and garlic, stirring constantly until the raw smell dissipates.
- 14Once the aromatics are done, add the mashed potatoes, turmeric, and chopped coriander leaves.
- 15Mix everything well to coat the potatoes with the spices.
- 16Finally, add a splash of lemon juice for brightness; mix it in, and let this mixture cool to room temperature.
- 17Once the idlis are steamed, take them out and let them cool slightly.
- 18When they're manageable, take small portions of the potato filling and shape them into patties the size of the idlis, making round, flat cutlets.
- 19Now comes the exciting part of the idli vada assembly. Place a potato patty in the center of an idli.
- 20Top it with another idli and press lightly so that the idli sticks to the potato filling.
- 21Repeat this until all your idlis and potato patties are assembled.
- 22Dip the idlis into the prepared besan batter, coating all sides.
- 23Heat oil in a deep frying pan over medium heat.
- 24Once hot, carefully drop the coated idli vadas into the oil in batches, ensuring they do not overcrowd.
- 25Fry until they turn golden brown and crispy, about 3-4 minutes on each side.
- 26When done, remove the idli vadas from the oil and place them on paper towels to absorb any excess oil.
- 27Serve the idli vadas hot with tamarind chutney and mint chutney on the side. Garnish with sev (crispy chickpea noodles) and wafers for added texture and flavor. Indulge in these soft, crispy idli vadas as a delightful breakfast or snack.
- 28It's a treat to enjoy the soft idli with the crisp vada.
- 29This simple, step-by-step guide makes it easy to prepare at home, and you'll surely impress your family and friends with your culinary skills.
- 30The recipe for idli vada can be enjoyed anytime, whether for breakfast or as a snack.