Idly And Medhu Vada Combo Recipe
Steamed rice cakes and deep fried lentil patties, served with chutney and lentil soup.
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Ingredients
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Idly
Medhu Vada
Chutney
Lentil Soup (Sambar)
Method
Idly Preparation
- 1
Soak the rice and dal
Soak idli rice and urad dal with fenugreek seeds in water for at least 6 hours or overnight.
- 2
Grind the mixture
After soaking, drain the water and grind the rice and dal together, adding water as needed, until you have a smooth batter. The consistency should be similar to pancake batter.
- 3
Ferment the batter
Transfer the batter to a bowl, cover it, and let it ferment in a warm place for 8-12 hours.
- 4
Prepare idly steamer
Once fermented, add salt to the batter and mix gently. Grease the idly molds and pour the batter into the molds.
- 5
Steam the idlis
Place the molds in a steamer, cover, and steam for 10-15 minutes until a toothpick inserted comes out clean.
Medhu Vada Preparation
- 6
Soak the urad dal
Soak urad dal in water for 4-6 hours or overnight.
- 7
Grind the dal
Drain the soaked dal and grind it to a smooth paste, adding water as needed, until fluffy.
- 8
Mix ingredients
In a bowl, combine the ground urad dal with chopped onions, green chilies, ginger, curry leaves, and salt.
- 9
Shape the vadas
Wet your hands and take a small portion of the mixture. Shape it into a ring by making a hole in the center.
- 10
Fry the vadas
Heat oil in a deep frying pan. Fry the shaped vadas until golden brown on both sides. Remove and drain on paper towels.
Chutney Preparation
Lentil Soup (Sambar) Preparation
- 13
Cook the dal
Rinse the toor dal and cook it in a pressure cooker with 2 cups of water until soft (about 3-4 whistles).
- 14
Add vegetables
Once cooked, mash the dal and add chopped vegetables, tomato, tamarind paste, sambar powder, salt, and remaining water.
- 15
Cook the mixture
Cook on medium heat until the vegetables are tender. Adjust the consistency with water if necessary.
- 16
Prepare tempering
In a small pan, heat oil, add mustard seeds, and curry leaves. Fry until the seeds crackle.
- 17
Finish the sambar
Pour the tempering over the cooked sambar and mix well. Adjust seasoning if needed.
