Idly Vada Chutney

Breakfast is the first meal of the day and a very important meal of the day. Every family or an 

 individual have their own favorite breakfast, for our family Idly, dosa and Vada are the most favorite

 ones. South Indian Breakfast means first things comes into mind is Idly and Dosa. Either one of

 them is made almost every day in South Indian family, sometimes both 😄.  Idly is serves with

 chutney,  sambar and idly podi. Idly is also served along with vada, its  a great combination.

Today we are starting with week 2 of Blogging Marathon 124, for day 1, I will be preparing Idly, vada

 combo breakfast. I will be serving them with coconut chutney and idly podi also known as gun

 powder. This breakfast makes even better and tastier if sambar is also served. This recipe goes to Day

 1 under the theme " Brighten your Breakfast".






Ingredients for Idly:


Udad dal 1 cup
Idly Rava 2 cups
Fenugreek seeds 1/4 tsp


Ingredients for Vada:


Udad dal 1 cup
Fenugreek seeds 1/4 tsp
Ginger chopped 1 tsp
Black pepper 1/2 tsp
Green chili 2
Chopped cilantro 1/4 cup
Rice flour 2 tbsp
Oil for deep frying


Preparation of  Idly:


For making idly you need to wash and soak udad  dal for at least 6-7 hours.
Also soak fenugreek seeds.
Wash and soak idly rava also for 2-3 hours.
Once the dal is nicely soaked drain water and grind it to smooth paste.
Do not add too much water we need to batter  to be little thick.
Transfer it to a bigger bowl when we will be fermenting the batter.
Now squeeze out all the water from the soaked rava and add it to the ground dal.
Mix every thing well. cover and let it ferment in a warmer place for 8 hours or over night.
Once the fermentation is done, add salt and give it a stir.
Now grease the idly molds and add batter.
Add water to the steamer or idly cooker, place the idly plates, cover and  cook for 10-12 minutes.
Wait for 5 minutes before removing the lid.
Remove and serve hot with chutney and sambar.


Preparation of vada ( Medhu Vada ):


Wash and soak dal along with fenugreek seeds for 4-5 hours.
Drain water and add into the blender.
Also add green chili, ginger, black papper corns.
Blend everything well with just 2-3 spoons of water to smooth and thick batter.
Add chopped cilantro, salt and 2 tbsp of rice flour.
Mix everything well.
Heat oil in deep frying pan.
Dip  hands in water, take small amount of batter and place it on your palm.
Make a hole in the center and gently drop the vada in oil.
Make 4-5 vada at a time, fry on both sides till nice and crisp.
Serve hot with chutney and sambar.









3 comments:

Suma Gandlur said...

A classic south Indian breakfast combo. I wouldn't mind that platter right now. :)

Harini R said...

That is exactly how I make Idli too. That plate looks very inviting and a perfect one for breakfast.

Srivalli said...

Just made these idlis for breakfast today which is my husband's favorite version..we normally follow the nice smooth batter made in TN...the whole plate looks sinful Sushma..

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