Idly Vada Recipe

Soak rice, dal and poha

Rinse 2 cups idli/parboiled rice until water runs clear. Rinse 1 cup urad dal and 1 tsp fenugreek seeds separately. Place rice and poha together in a bowl and cover with fresh water to soak for 4–6 hours. Soak the urad dal and fenugreek in a separate bowl for 4–6 hours.

Grind batter

Drain urad dal and reserve soaking water. Grind urad dal and fenugreek with about 1/2 to 3/4 cup of the reserved soaking water in a wet grinder or high-power blender until a smooth, light, and fluffy batter forms (about 20–30 minutes in a wet grinder). Transfer to a large mixing bowl. Drain rice and poha and grind with remaining reserved water to a slightly coarse, smooth batter (like fine semolina). Combine rice and urad batter in the large bowl and mix thoroughly by folding or pressing with your hand to incorporate air. The combined batter should be pourable but thick (ribboning).

Ferment

Stir in 1.5 tsp salt. Cover the bowl with a lid or cloth and keep in a warm place to ferment for 8–12 hours or overnight until it doubles in volume and has a slightly sour aroma. Fermentation time depends on room temperature: shorter in warm climates, longer if cold. After fermentation, gently stir the batter; if too thick, add 2–4 tbs water to reach pouring consistency for idlis.

Steam idlis

Grease idli plates lightly with ghee or oil. Pour batter into idli moulds filling 3/4 full. Heat a steamer/pressure cooker (without weight) with 1–2 cups water until boiling. Place idli plates in the steamer, cover, and steam on medium-high heat for 10–12 minutes. Check doneness by inserting a toothpick — it should come out clean. Turn off heat, let rest 2 minutes, then unmould idlis using a spoon or butter knife. Keep warm in a covered container.

Soak and rinse dal

Rinse 2 cups urad dal under running water until water runs clear. Soak in enough water to cover for 4–5 hours or until plump.

Grind dal for vada

Drain the soaked dal well. In a wet grinder or high-power blender, grind dal with small amounts of water (start with 2–3 tbs and add only as needed) to a thick, smooth, and fluffy paste — it should be able to hold shape. Transfer to a bowl and beat the batter vigorously for 2–3 minutes to incorporate air (use the back of a spoon or a whisk).

Season batter

Add 1 tsp salt, 1/2 tsp crushed black pepper, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, 2 chopped green chilies, 1 tbs grated ginger, chopped curry leaves and optional chopped onion to the batter. Mix thoroughly to distribute ingredients evenly.

Shape vadas

Wet your hands. Take a lemon-sized portion of batter, flatten it on your palm to a round disc with a slight depression in the center (or make a hole using thumb). Place shaped vadas on a plate dusted lightly with rice flour (optional) to prevent sticking. Repeat with remaining batter.

Heat oil and fry

Heat oil in a deep, heavy-bottomed pan to medium-high (about 180°C / 350°F). To test, drop a small bit of batter — it should sizzle and rise slowly. Gently slide 3–4 vadas into the oil without overcrowding. Fry on medium heat, turning occasionally, until golden brown and cooked through (about 3–4 minutes per side). Remove with a slotted spoon and drain on paper towels. Keep warm and crisp by placing in a low oven if desired.

Serve idlis hot, optionally brushed with ghee or a few drops of sesame oil. Plate with medu vadas and offer coconut chutney and sambar on the side. For a classic combination, place idli and vada together and dunk into chutney or sambar while hot.