Idli (Break fast [Mangalore Cuisine]----Idli Vada Sambhar

This is the most famous south Indian dish.The combination Idli Vada really tastes good.Any restaurant in south India they serve like this combination.Idli's are one of the nutritious,healthy and tasty food.require some basic tips to do it correctly otherwise won't come that perfect.If you grind the batter in Stone electric  Grinder the idli's really come soft and fluffy.but as here(in USA) everybody won't have the grinder,then grinding in this blender requires little trick.And for vada's you have to grind the batter very thick.so here is the recipe of both.

Ingredients:

For Idli's:

1 cup urad dal(split black gram dal)

2 cup idli rawa

1/4 cup beaten rice

salt

For vada's:

2 cup urad dal(split black gram dal)

2-4 green chilies
2"ginger
coriander leaves
curry leaves
1 tsp pepper powder
hing(asafoetida)powder
salt
oil to fry

Method:
method for preparing Idli's:

2. Soak urad dal in water for 4-6 hours.Wash and soak beaten rice in little water separately.
3. Just 1/2 hour before grinding wash Idli Rawa 2 times and drain water.put salt and keep aside.
4. Grind urad dal and poha(beaten rice) putting little by little water till smooth fluffy batter is formed.The batter consistency should be little thicker than the dosa batter.remove the urad dal batter from the blender.
5. Now grind idli rawa separately for 2 minutes without adding any water.it should not be grounded very smooth.this tip of grinding the idli rava separately is given by my friend shilpa,who told me that her mother does like this and really the idli's comes very soft and fluffy and the color of the idli also comes very good.

6. Now mix this with urad dal batter and mix it properly with your hand.keep it overnight for fermentation.During winter you can ferment it keeping near warm place or keep it out for longer duration.After fermentation batter will rise up and it will become little sour.If fermentation won't happen then the idli's won't come good.

7. Grease idli plates and pout the batter on it.steam this in pressure cooker without whistle /idli steamer for 10-15 minutes.After 5 minutes remove and serve hot with hot sambhar or coconut chutneys.  

Method for preparing Udina Vade:

1. Soak urad dal for 45minutes -1 hour and grind it into smooth fluffy batter without adding much water.
2. You can add green chilies,ginger,coriander leaves,pepper powder,hing and Curry  leaves while grinding the urad dal or otherwise  finely chop all these and add it in the urad dal batter.
3. Just before making vada put salt and mix it properly.take water in small bowl and keep it with you.

4. Heat the oil and when the oil is hot start putting batter in it.
5. Put your hand in the bowl of water,then take a scoop of the batter make a hole in the center with your thumb and gently drop this into the oil.continue this process by putting these vada's in small batches at a time.fry them to golden color and remove it off from the oil.you should always fry the vada's in medium flame so that it should be cooked from inside.drain and remove it on the kitchen paper towel.
6. Serve hot with hot Sambhar and coconut chutney.

If you are happened to make these two authentic Breakfast dish at time, serve both of them with Sambhar and coconut chutney.For the recipes of Onion Sambhar and Coconut Chutney refer Masal dosa recipe under Mangalore cuisine .