Idli + Vada (2 + 1 Pc) Recipe
Make Idli + Vada (2 + 1 Pc) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Idli Batter (for 8–10 idlis, makes 2 idlis for this plate)
Vada (1 medu vada)
To Serve
Method
Idli Batter (prepare ahead or use store-bought batter)
Soak
Rinse 1/2 cup idli rice and 1/8 cup urad dal separately until water runs clear. Soak the rice and the urad dal (with 1/8 cup poha if using) in separate bowls covering with water for 4–6 hours, or overnight in a warm place.
Grind
Drain soaking water. Grind the urad dal with about 3–4 tbsp (0.2 cups) of water to a smooth, light, fluffy batter (use a wet grinder or high-speed blender). Grind the rice (and poha) with 1/4 cup water to a slightly gritty but smooth paste. Combine rice and urad batters in a large bowl.
Ferment
Mix in 1/2 tsp salt, cover the bowl, and leave in a warm place for 8–12 hours until the batter has risen and is airy. If using ready-made batter, mix and adjust salt and consistency (should be thick but pourable).
Steam Idlis
Grease two idli molds lightly with oil. Pour enough batter into two idli cavities (about 1/3 cup total per cavity) to make two idlis for the plate. Arrange mold in an idli steamer or large pot with 1 cup boiling water. Steam for 10–12 minutes over medium-high heat. Insert a toothpick—if it comes out clean, idlis are done. Remove idlis and cool 2 minutes before removing from mold.
Vada
Soak and Grind
Rinse and soak 1/2 cup urad dal for 3–4 hours. Drain thoroughly. Grind the dal with minimal water (start with 1–2 tbsp) to a thick, smooth, fluffy paste—beat well to incorporate air. Transfer to a bowl.
Mix
To the ground dal paste add 1/2 tsp salt, 1/2 tsp chopped green chili, 1/2 tsp chopped ginger, 1 tsp chopped curry leaves, 1/8 tsp asafoetida, and 4 peppercorns (crushed or whole). Beat the mixture 2–3 minutes to make it light and slightly sticky. Optionally add a small spoon of rice flour (about 1/2 tsp) if the batter is too loose to hold shape.
Shape
Wet your hands. Take a golf-ball-sized portion of batter. Flatten slightly on palm, make a hole in the center using your thumb to create the vada shape (medu vada). If batter sticks, wet hands in water or oil lightly.
Fry
Heat 1/2 cup oil in a deep frying pan over medium heat until it reaches 175°C (350°F) or a small piece of batter sizzles and rises slowly. Carefully slide the shaped vada into hot oil. Fry 1–2 vadas at a time, turning gently, until golden brown and cooked through, about 3–4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Plate and Serve
Place two idlis and one medu vada on a plate. Optionally drizzle 1 tsp ghee or sesame oil over the idlis. Serve with 2 tbsp coconut chutney and 3 tbsp sambar on the side. Serve hot.