Idlis vada- are not just a good idea for breakfast (always) but also for lunch and dinner, and are super-easy to make at home, its good for health also.
Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, and Telangana are the Indian states that make up this rich heritage region loosely referred to as South India. Idli Vada, in Breakfast are the stronghold of food originating in this region.
These uncomplicated South Indian recipes can reduce our cooking time to half on a busy work-from-home morning, without compromising on taste and nutrition,when its served with coconut chutney and samber.
1.Ingredients for Idli/Idly:
2 cups parboiled rice 1 cup
½ cup rice grains
1 cup split black gram dal
1 small cup fenugreek seeds
Salt to taste
Methods for making idli/Idly:-
Start by preparing idli/Idly batter– which needs to be kept overnight to ferment, so if you want to eat idlis for breakfast tomorrow (or any time during the coming week), you better get started right away by soaking the parboiled rice and rice grains in 4 cups of water with pre-soaked split black gram dal and fenugreek seeds (soaked for 3 hours) in a deep bowl. After 6 hours, grind these ingredients together with a 1 cup of water to make a light batter.
Transfer the batter into a bowl, add salt and start whipping the batter, by hand now, to aerate it. Cover it and let the batter ferment overnight.
This batter can outlast most things in your refrigerator, so don’t worry about repeating the process every alternate day, and get ready to steam idlis in a pressure cooker in the morning by following this easy guide:
making idly/idli at home:-
1. Grease the idli moulds with butter and pour the batter into it
2. Place the moulds in a pressure cooker that’s filled with ¼ water, sans the whistle
3. Steam the idlis for 15-20 minutes and serve with a side of your favourite chutney or sambar.
2. Ingredients for Medu vada/vora:–
- Urad dal (or skinned black gram) 1 cups
- Salt or to taste 1 1/4 tsp
- Water Ice Cold 1/2 cups
- Oil for deep frying 2 cups
- spices (skip if making for naivedyam):pepper corn (crushed coarsely) 1/4 tsp
- green chilies (chopped) 2-3 nos
- onions (chopped) 4 tbsp
- Let’s make a Medu vada Batter first :–
- Wash dal several times and soak in lot of water for at least 4 to 5 hrs.
- Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
- Sprinkle very little water. Next add salt and start grinding
- Next scrape off the sides and then grind again.
- Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly.
- Again continue to grind to a coarse thick batter.
- Sprinkle water. Grind again till the batter looks fluffy and white.
- Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.
- Test the batter if it is aerated well. Drop a small batter ball in bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy medu vada.
- If the batter doesn’t float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter.
- If the batter is in right consistency still it is not floating well. Then beat the batter once more.
- Add crushed pepper, green chilies and onions. Mix everything well.
- Lets make medu vada/ Vora:-
- Heat oil in a deep heavy bottom kadai or pan till hot enough.
- Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.
- Dip your fingers in water or oil, we need moist fingers.
- Take small portions of batter. Shape to a ball, slightly flatten with thumb.
- Dip the thumb in water, make a whole in the center.
- Drop in the hot oil by gently shaking off the fingers.
- Or place the ball on a greased sheet. Flatten it slightly and make a whole in the centre.
- When the oil becomes hot, put on the flame to medium.
- Moisten your fingers again. Lift the corner part of the sheet and transfer the vada on to your fingers. Then drop it just by shaking your fingers.
- Fry medu vada till they turn golden on both sides.
- Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.
- Serve medu vada with chutney or sambar.
- You may also like these tasty home made Snacks recipe: Dahi papdi recipe,Aloo Chana chat Recipe, PotatoLollipop recipe, Vegetable cutlet , Moongdal khasta Kachori recipe.