Idly Vada Combo (2+2) Recipe

Rinse rice and urad dal separately until water runs clear. Soak rice (and poha if using) in enough water for 4–6 hours. Soak urad dal separately for 4–6 hours.

Drain urad dal and grind in a wet grinder or high-speed blender with some of the reserved soaking water to a smooth, fluffy batter. Transfer to a large bowl.

Grind the rice (and poha) with a little water to a slightly grainy but smooth batter. Combine with the urad batter, mix thoroughly (use a whisk or hand for aeration).

Add salt, mix, and cover the bowl. Leave in a warm place to ferment for 8–12 hours or until doubled in volume and slightly tangy. (If short on time, use store-bought idli batter.)

When fermented, stir gently. Grease idli molds. Pour batter into molds about 3/4 full. Steam in an idli steamer or large pot with 1–2 cups boiling water for 10–12 minutes. Remove, cool 1–2 minutes, then unmold.

Wash and soak 1 cup urad dal for 3–4 hours. Drain well. Optional: add 1 tbsp raw rice for crispness when grinding.

Grind urad dal to a thick, smooth, and fluffy batter with minimal water—use a food processor or wet grinder. Batter should be thick enough to shape into a donut. Transfer to a bowl.

To the batter add chopped green chilies, ginger, crushed peppercorns, asafoetida, chopped curry leaves, and salt. Mix well and beat the batter 5–8 minutes by hand to incorporate air (vadas are lighter when batter is aerated).

Heat oil in a deep frying pan to medium-high (about 350°F / 180°C). Wet your hands, take a golf-ball-sized portion of batter, shape into a ball, flatten slightly, make a hole in the center with your thumb to form a donut.

Carefully slide into hot oil, fry 2–3 vadas at a time, turning to brown evenly on both sides, about 3–4 minutes per side until golden and cooked through. Drain on paper towels. Repeat for remaining batter.

Rinse toor dal and pressure cook with 1 cup water and a pinch of turmeric until very soft (2–3 whistles) or simmer in a pot until cooked and mashable. Mash and set aside with any dal water reserved.

In a saucepan, heat 1 tsp oil, add mustard seeds and fenugreek (if using). When mustard sputters, add curry leaves and chopped onion. Sauté until translucent.

Add chopped vegetables, tomatoes, turmeric and 3/4–1 cup water. Cook until vegetables are nearly tender (8–10 minutes).

Add cooked mashed dal, sambar powder, tamarind pulp, salt and adjust consistency with reserved dal water to reach desired thickness (about 1–1.5 cups total liquid). Simmer 6–8 minutes so flavors combine and vegetables finish cooking.

Taste and adjust salt or sourness. Garnish with chopped coriander (optional). Keep warm to serve with idlis and vadas.

In a blender, combine grated coconut, roasted chana dal (or peanuts), green chili, ginger, salt and 2–3 tbsp water. Grind to a smooth paste, adding water as needed to reach a thick but spreadable consistency.

Heat 1 tsp oil in a small pan. Add 1/4 tsp mustard seeds and 1/2 tsp urad dal. When mustard seeds pop and urad dal turns light brown, add curry leaves and turn off heat.

Pour the tempering over the ground chutney and mix. Adjust salt and consistency. Keep chilled or at room temperature until serving.

Whisk tamarind paste with jaggery, chili powder, salt and 2 tbsp water until smooth. Taste and adjust sweet-sour-spicy balance. Warm slightly if desired. Keep in a small bowl for serving.

Place 2 idlis and 2 medu vadas on each plate. Optionally drizzle 1 tsp ghee over warm idlis. Spoon 1/2 to 3/4 cup warm sambar into a small bowl or pour gently over idlis/vadas if preferred.

Serve coconut chutney and tamarind chutney on the side. Garnish sambar with chopped coriander and serve immediately while idlis and vadas are hot and chutneys are fresh.