⏱️ Prep Time:
15 minutes (for Sambhar) + 2-3 hours (for Idli & Medu Vada preparation)
|🍳 Cook Time: 30-40 min
Ingredients
For South Indian Idli & Medu Vada with Sambhar :
Ingredients for Idli (Steamed Rice Cakes):
- Idli Rice – 2 cups
- Urad Dal (Black Gram Split) – ½ cup
- Fenugreek Seeds – 1 tsp
- Salt – To taste
- Water – As needed (for batter consistency)
- Ingredients for Medu Vada (Lentil Fritters):
- Urad Dal (Whole) – 1 cup (soaked for 3-4 hours)
- Onions – 1 medium (finely chopped)
- Green Chilies – 2 (chopped)
- Curry Leaves – 10-12 leaves
- Ginger – 1 tsp (grated)
- Cumin Seeds – 1 tsp
- Black Pepper – ½ tsp
- Salt – To taste
- Oil – For deep frying
Ingredients for Sambhar (Lentil Vegetable Soup):
- Toor Dal (Pigeon Peas) – 1 cup
- Mixed Vegetables (Carrot, Potato, Beans, Drumsticks, etc.) – 2 cups (chopped)
- Tamarind Paste – 1 tbsp
- Ready-Made Sambhar Masala – 2 tbsp
- Turmeric Powder – ½ tsp
- Red Chili Powder – 1 tsp (adjust to taste)
- Salt – To taste
- Oil – 1 tbsp (for tempering)
- Mustard Seeds – 1 tsp
- Curry Leaves – 10-12 leaves
- Dry Red Chilies – 2 (broken)
- Hing (Asafoetida) – 1 pinch
Instructions
For The Idli (Steamed Rice Cakes):
- Prepare the Idli Batter:
- Wash and soak idli rice and urad dal (with fenugreek seeds) separately for about 3-4 hours.
- Grind the soaked ingredients into a smooth batter, adding water as needed to achieve a thick, smooth consistency.
- Add salt to the batter and mix well.
- Let the batter ferment overnight or for 12-14 hours (depending on the weather conditions).
- Steam the Idlis:
- Grease the idli molds with a little oil and pour the batter into the molds.
- Heat a steamer or idli maker and place the molds inside.
- Steam the idlis for about 10-12 minutes or until a toothpick inserted comes out clean.
- Remove and set aside.
Step-by-Step Instructions for Medu Vada (Lentil Fritters):
- Prepare the Vada Batter:
- Soak urad dal in water for about 3-4 hours. Drain the water and grind it into a smooth batter with a little water.
- Add chopped onions, green chilies, ginger, cumin seeds, black pepper, curry leaves, and salt to the batter.
- Mix the batter well and let it rest for about 15 minutes.
- Fry the Medu Vadas:
- Heat oil in a deep pan for frying.
- Wet your hands or use a wet cloth to shape the batter into round vadas with a hole in the center.
- Gently slide the vadas into hot oil and fry them until golden and crispy on all sides.
- Remove and drain excess oil on a paper towel.
Step-by-Step Instructions for Sambhar (Lentil Vegetable Soup):
- Cook the Dal:
- Pressure cook toor dal with turmeric powder and enough water for 3-4 whistles or until soft.
- Once done, mash the dal and set it aside.
- Prepare the Vegetables:
- In a pan, add the chopped vegetables (carrot, beans, potatoes, drumsticks, etc.) and cook them with water until tender.
- Add tamarind paste and mix well.
- Make the Sambhar:
- In a separate pan, heat 1 tbsp oil.
- Add mustard seeds and let them splutter.
- Add curry leaves, dry red chilies, and a pinch of hing (asafoetida).
- Add the ready-made sambhar masala, red chili powder, and cook for about 2 minutes
- Add the cooked vegetables and mashed dal to the pan
- Add salt to taste and adjust the consistency with water.
- Let the sambhar simmer for 10-15 minutes.
- Serve the Sambhar:
- Garnish with fresh coriander leaves and serve hot with idlis and medu vadas.
Serving Suggestions
- Serve idlis and medu vadas with sambhar and coconut chutney or tomato chutney on the side for a classic South Indian meal.
Essential Tips
- For soft idlis, ensure the batter is fermented well. The batter should be thick but pourable.
- For crispy medu vadas, ensure the batter is thick and you fry them in hot oil. Avoid overcrowding while frying.
- For a rich sambhar, you can add a bit of jaggery or palm sugar to balance the tanginess of tamarind.
- For variation, you can add drumsticks, pumpkin, or bottle gourd to the sambhar.
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Sambhar Masala
Price: Price range: ₹42.00 through ₹80.00
