Soft, pillowy steamed rice cakes with a slightly tangy flavor from fermentation. This classic South Indian breakfast is naturally vegan, gluten-free, and pairs perfectly with sambar and coconut chutney. Note: Total time excludes the essential 14-20 hours of soaking and fermentation.
Prep20 min
Cook20 min
Soak360 min
Ferment600 min
Servings10
Serving size: 3 pieces
89cal
3gprotein
15gcarbs
Ingredients
2 cup Idli Rice (Parboiled rice specifically for idli. Do not substitute with basmati or jasmine rice.)
0.5 cup Urad Dal (Split and skinned black gram lentils. Use whole, unpolished dal for best results.)
0.25 cup Poha (Thick flattened rice flakes. This makes the idlis softer.)
1 tsp Fenugreek Seeds (Also known as methi dana. Aids in fermentation and adds flavor.)
1.5 tsp Rock Salt (Non-iodized salt is preferred as iodized salt can inhibit fermentation.)
3 cup Water (Approximately, for grinding. Use cold water. Plus more for soaking.)
1 tbsp Neutral Oil (For greasing the idli molds. Use sunflower, canola, or sesame oil.)
Crispy on the outside, soft and fluffy on the inside, these savory lentil fritters are a beloved South Indian breakfast and snack. Made from a ground urad dal batter, they are traditionally deep-fried to golden perfection and best enjoyed hot with sambar and coconut chutney. Note: This recipe requires 3-4 hours of inactive soaking time for the lentils.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
This tamil and udupi dish is perfect for breakfast or lunch. With 848.9200000000001 calories and 31.300000000000004g of protein per serving, it's a nutritious choice for your meal plan.
2gfat
Soak the Rice and Dal (6-8 hours)
In a large bowl, rinse the idli rice and poha together 4-5 times until the water runs clear. Add enough fresh water to cover them by at least 2 inches and set aside.
In a separate medium bowl, rinse the urad dal and fenugreek seeds together until the water is clear. Add enough fresh water to cover and set aside.
Let both bowls soak for a minimum of 6 hours, or up to 8 hours. Do not over-soak as it can affect the batter texture.
2
Grind the Batter (30-40 minutes)
Drain the water completely from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Add about 3/4 to 1 cup of cold water in increments and grind until you have a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. The batter should increase in volume. Transfer this dal batter to a large pot (at least 6-8 quarts) to allow room for fermentation.
Next, drain the water from the rice and poha. Add them to the same grinder.
Add about 1 to 1.25 cups of cold water in increments and grind to a fine, slightly coarse texture, similar to fine semolina (rava). The rice batter should not be perfectly smooth like the dal batter.
Pour the ground rice batter into the same pot with the dal batter.
3
Mix and Ferment the Batter (8-12 hours)
Add the rock salt to the combined batters. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This incorporates air and the warmth from your hands helps kickstart fermentation.
The final batter should be thick but have a flowing, ribbon-like consistency. It should not be watery.
Cover the pot with a lid, leaving a small gap for air to escape, or use a lid that is not airtight. Place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours, or until doubled in volume.
The batter is perfectly fermented when it has risen significantly, looks frothy with tiny bubbles, and has a pleasant sour aroma. To test, drop a small spoonful into a bowl of water; it should float.
4
Steam the Idlis (10-12 minutes per batch)
Once fermented, do not overmix the batter. Gently stir it just once or twice from the sides to the center to even it out. Overmixing will deflate the air pockets.
Prepare your idli steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your idli mold plates with oil.
Carefully pour the batter into each mold, filling it about 3/4 full to allow space for them to rise.
Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 10-12 minutes. Do not steam for too long, as it can make the idlis hard.
5
Rest and Demold (5-7 minutes)
Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from deflating due to a sudden temperature change.
Carefully remove the idli stand from the steamer and let it cool for another 1-2 minutes. This makes demolding easier.
Use a wet spoon or a small knife to gently scoop the idlis out of the molds.
Serve the hot, fluffy idlis immediately with sambar, coconut chutney, or idli podi.
Servings4
Serving size: 3 vadas
291cal
12gprotein
31gcarbs
14gfat
Ingredients
1 cup Urad Dal (Skinned and split black gram lentils)
3 tbsp Ice Cold Water (For grinding, use as needed, 1 tsp at a time)
3 count Green Chilies (Finely chopped, adjust to your spice preference)
1 inch Ginger (Peeled and finely chopped)
1 tsp Black Peppercorns (Coarsely crushed)
10 leaves Curry Leaves (Finely chopped)
0.25 tsp Hing (Also known as Asafoetida)
1 tsp Salt (Or to taste)
2 cup Oil (For deep frying (e.g., sunflower, canola, or peanut oil))
Instructions
1
Soak the Lentils (3-4 hours)
Rinse the urad dal under cool running water 4-5 times, until the water runs clear.
Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water.
Let it soak for a minimum of 3 hours and a maximum of 4 hours. Over-soaking can make the vadas oily and prevent them from holding their shape.
2
Grind the Batter (10-12 minutes)
Drain all the water from the soaked dal completely. This is a critical step for a thick batter.
Transfer the dal to a high-speed blender or a wet grinder along with the chopped ginger and green chilies.
Grind the mixture to a thick, smooth, and fluffy batter. Add ice-cold water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. The final batter must be very thick and paste-like.
Scrape down the sides periodically to ensure even grinding. Transfer the batter to a large mixing bowl.
3
Aerate and Season the Batter (5 minutes)
Using your hand or a whisk, beat the batter vigorously in a circular motion for 4-5 minutes. This incorporates air, which is the secret to light and fluffy vadas.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
To check if the batter is ready, perform the 'float test': drop a small dollop of batter into a bowl of water. If it floats immediately, it's perfectly aerated. If it sinks, beat for a few more minutes and test again.
Once aerated, gently fold in the crushed peppercorns, chopped curry leaves, and hing. Add salt just before you are ready to fry and mix gently.
4
Shape and Fry the Vadas (15-20 minutes)
Heat oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny bit of batter in; it should sizzle and rise to the surface steadily, not instantly. The ideal temperature is 350-360°F (175-180°C).
Keep a small bowl of water nearby. Wet your palms to prevent the batter from sticking.
Take a lemon-sized portion of the batter onto your wet fingers, flatten it slightly into a disc on your palm, and make a hole in the center with your thumb. The hole helps the vada cook evenly from the inside.
Carefully and gently slide the shaped vada into the hot oil by tilting your hand over the pan. Do not drop it from a height.
Fry 3-4 vadas at a time, avoiding overcrowding the pan. Fry for 2-3 minutes until the bottom is golden brown and crisp.
Flip the vadas and fry for another 2-3 minutes until they are evenly golden brown and crisp all over.
Remove the vadas with a slotted spoon and place them on a wire rack to drain excess oil. This keeps them crispier than using paper towels.
5
Serve Hot
Medu Vadas are best served immediately while they are hot and crispy.
Pair them with traditional accompaniments like hot sambar for dipping and fresh coconut chutney.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.
