Idli, sambhar, chutney…The South Indian holy trinity, when paired with hot crisp vadas, takes to you to a higher plane of food experience. Though the origin of idli belongs to Indonesia as “kedli”, this is an anytime eat in most South Indian homes. The first weaning bite of all babies and the most popular geriatric food, is so versatile that it takes a place of pride as cocktail starters too.
Featuring today on foodialogues.com combo series is this classic delicious combination of idli, vada sambhar. The sambhar paired here is “Arachivitta Sambhar” wherein fresh ground masala paste is used to flavour and spice up the tangy gravy.
The texture burst with every bite of onion vada and the soft pillowy idlies is definitely an experience to behold.
Idli Recipe (with batter preparation):
Ingredients for Idli Batter:
- IDLY RICE – 4 CUPS
- RAW RICE – 1/4 CUP
- UDAD DAL – 1 CUP (whole without skin)
- FENUGREEK SEEDS – 1 TBSP
- SALT TO TASTE SAFE WATER FOR SOAKING AND GRINDING
Idli Batter Pre -preparation:
- Idly rice is a type of parboiled rice that is most suitable for making Idly and Dosas. While choosing the rice check the rice grains to see if the white gelatinized portion is large and the rice grain intact without any breakage. Such rice would yield good quantity of batter.
- While choosing dal whole skinned black gram dal is preferable though you can use split variety also.
- Wash the rice (both parboiled and raw) in safe water and soak for 2-3 hours. Check to see if the rice in fully submerged in water during the entire process of soaking.
- Similarly, wash the dal and fenugreek seeds and soak them together.
Grinding and Fermentation:
- After 2-3 hours of soaking drain the water and set aside the drained water. Grind the dal and fenugreek seeds till the dal batter is absolutely soft, light, and nearly white in color. To check if done, drop a little of the batter in water. If it floats immediately then the dal batter has reached the right consistency.
- This grinding process just does not make the dal into a soft paste but also incorporates air into the batter which is essential for the subsequent process of fermentation.
- Remove the dal batter into a clean and sufficiently big vessel.
- Grind the rice to a smooth consistency yet a little grainy. The granular texture should be more felt than seen . Another checkpoint for the ground rice consistency is to stop the grinding process and take a look at the batter. If the batter explodes into bubbles, then the rice is ground well enough.
- Remove the rice batter into the same vessel as the dal batter. Add the required quantity of salt. Now using your clean hands gently mix both the batters. Do not beat but give them a gentle mix so that the batters become homogenous Check to see if the batter is about half the volume of the vessel. This is to ensure that there is enough space for the batter to rise during the process of fermentation. Cover the vessel with a lid (not tight fitting as it will explode during fermentation) and leave it in a warm dry place to ferment. In tropical climates, the fermentation process will take about 3-4 hours in summer and around 6-8 hours in winter. In freezing cold climate keep the batter near a room heater for the fermentation to occur. Ensure that warm air surrounds the batter vessel and should not heat it up.
Storage and Use:
- The batter can be stored in the refrigerator for 5-6 days. It is always better to store it in several small containers.
- Remove one container of idly batter from the fridge just before use.
- Beat it well with a ladle and check for its consistency. Ensure that it is of thick pouring consistency.
Preparation Method:
- Grease the idly moulds and ladle the batter into the moulds.
- Place the moulds in steaming hot idly steamer and steam for about 6 minutes.
Note: The same batter can be used to prepare dosas too. I usually make idly on day 1 and 2 after which I prepare dosas for about 2 days. After 4 days the batter is best suited to prepare oothappams.
Onion Vada Recipe:
Ingredients for Onion Vada Recipe:
- Whole skinned black gram dal/Urad dal 1 cup washed and soaked
- Ginger 1 inch piece
- Chopped Onion 1/4 cup
- Green chilly 4 finely chopped
- Curry leaves few
- Coriander leaves finely chopped handful
- Asafoetida ¼ tsp
- Salt as required
- Oil for frying
Preparation Method:
- Soak the dal for 2 hours and drain.
- Grind with sprinkles of water in a grinder.
- Grind such that the batter is smooth and fluffy.
- Take care not to add too much water as the batter will become runny.
- Add asafoetida, curry leaves, Chopped Onions, chopped coriander leaves, and ginger. Mix well along with the required salt.
- Shape into vadas on your palm, make a hole in the center, and deep fry till golden brown.
- Remove and serve hot.
Arachuvita Drumstick Sambhar Recipe:
Ingredients for Arachuvita Drumstick Sambhar:
- RED GRAM DAL – 3/4 CUP
- TAMARIND – 1 LEMON SIZE
- SOAKED IN WATER
- DRUMSTICK – 10 3’’ PIECES
- ASAFOETIDA – 1/8 TSP
- FENUGREEK SEEDS – 1/2 TSP
- CORIANDER FRESH – 1 TSP FINELY CHOPPED
- CURRY LEAVES – FEW
- SALT – TO TASTE
- OIL – 1 TSP
- GREEN CHILLY – 1 SLIT
For Sambhar Masala:
- RED CHILLY – 8
- CORIANDER SEEDS – 1 ½ TSP
- BENGAL GRAM DAL – 1 TSP
- CUMIN SEEDS – 1 TSP
- COCONUT – 2 TBSP GRATED
- OIL – 1 TSP
Preparation Method:
- Pressure- cook the dal till soft, mash it and set it aside.
- Take a heavy-bottomed pan, add oil, and when hot add mustard, fenugreek, and black gram dal.
- Once the tempering splutters add the asafoetida, green chilly, curry leaves, and the drumstick pieces.
- Sauté on high flame for 2 minutes.
- Add water to cover the drumstick. Cook on low flame till the drumstick pieces are cooked. For quick-cooking cover the pan with a lid.
- Extract about ½ liter of tamarind juice from the soaked tamarind.
- Take a pan, add oil and fry the ingredients for masala except for cumin and coconut. Once the dal is golden brown add the coconut gratings and sauté for a few seconds and switch off the flame. Allow it to cool. Grind to a thick smooth paste along with cumin seeds.
- Add the tamarind extract, the freshly ground masala, and the required quantity of salt, and bring the mixture to a boil.
- Simmer the flame and allow the mixture to boil for 5 minutes.
- Now pour the mashed dal into the boiling mixture. Simmer for 5 minutes with constant stirring.
- Remove from heat. Garnish with coriander and serve hot.
NOTE
- Drumstick in this recipe can be substituted with onions, ladies finger, brinjals , broad beans, potato, tomatoes, radish, pumpkin,or with a medley of vegetables.
- When substituting with onions, ladies finger, tomatoes or brinjals skip step 5 and go to step 6.
- This can be stored at room temperature for 1 day. Always bring to boil before serving, for the best taste.
- This is served best with hot plain rice.
- It serves as a good accompaniment for Idli,dosa ,vada and othappam.
- This type of sambhar is usually prepared in our households during special occasions or on a leisurely eaten Sunday lunch
And the classic combo of Idli with Onion Vada is Ready 🙂
