Indian NRI or on other Visa Missing your Idly ,Vada Sambar, Dosa – Never again
Making Idly ,vada,sambar and Dosa are no longer a tough or a dreamful task. Anyone can make them in a short time if you have the right instruments and tools.
You may be thousands of miles away from India , but your roots are still deep down in your hometown. You may eat different foods from different counties but the one which will always make you smile is the one from your hometown. The pleasure you get from Idly Vada smabar and Dosa is only known when you try it out. It will surely bring back lot of good old memories.
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Try the below recipe for Idly ,Vada,Sambar and Dosa and you will never go wrong or step to a restaurant
Recipe for Idly:
1)1 cup urad daal
2)1 1/2 cup white rice-sona masoori ( dosa or idly rice are not ideal for this recipe)
3)1/2 to 3/4 cup Tapioca pearl (sabakki/sabudana)
4)salt as per the taste
5)Pinch of soda(optional)
6)1 tsp vegetable oil
1)Soak Urad daal for at least 4 hours
2)Soak rice and Tapioca pearl(Sabakki/Sabudana) in a same bowl for atleast 4 hours
3)Make a fine paste of rice ,sabudana and urad daal.
4)Add required amount of salt and a pinch of soda.keep it aside for an overnight or until the batter rises in volume.
5)Before pouring the batter in to the idly mold,whisk the batter thoroughly.
6)Add required amount of water in a idly container or any container where there is room for steam.
7)Grease the idly molds (use vegetable oil) and pour a ladle full of batter.
8)slowly place the idly mold or idly stand in the container and cover the lid.Allow it to cook for about 10 to 15 minutes on a medium flame.
9)After the idly’s are done switch off the flame and allow it cool down before removing it from the mold.
1 cup of Urad Dal
2-3 Green Chillies, chopped finely
¾ inch Ginger, chopped finely
2 tbsp Coriander Leaves, finely chopped
Salt to taste
Soak urad dal in water for 1-2 hours.
Grind them coarsely adding very little water. (Little means very little)
Add chopped coriander leaves, ginger, green chilies and salt as required.
Mix them well together with hands. Add little water if required.
Make small lime sized balls and press them slightly using your palm.
With your finger make a small hole in the center.
Deep fry them in hot oil till they turn into lovely golden brown color.
Arahar/Toor Dal 1 cup, washed and soaked in water for 1/2 hour.
Carrot 1/2, chopped thin 1 inch size
Green chili 5, chopped
Okra (Ladies fingers, bhindi) 5, chopped thin 1 inch size
Egg plant (Baingan) baby , tubular type 3 small size, chopped thin 1 inch size
Tomato 1, chopped
Ginger 1/2 inch chopped
Coriander leaves, chopped 1 cup
Curry leaves (curry patta) 8-10
Lemon/Lime juice 1 tsp
Tamarind (imli) 1 tsp soaked in water and crushed
Water 4-5 cups
Spices For Sambar
Salt to taste
Red chili powder 1 tsp
Coriander powder 1 tsp
Cummin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Hing (Asafoateda) powder 1/8 tsp
Mustered seeds 1/2 tsp
Fenugreek (Methi) seeds 1 tsp
Canola oil 3 tsp
Instruction to Make Sambar:
Take dal in a pressure cooker and add 2 cups water and 1 tsp salt. Cook for about 8-10 minutes after the pressure is reached.
Take methi seed in a frying pan and place it on medium heat. Roast the seeds until turn dark. Remove the seeds and let them cool. Grind in a grinder to make powder.
In a deep skillet take 2 tspn oil and put on medium heat. When the oil gets hot, first add cummin seeds. When the seeds pops up, add all the spices including methi powder. Fry the spices for a while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add 2 cup water. Boil for 10 minutes. Add dal of step 1 and mix well.
1.25 to 1.5 cups rice flour
¾ cup urad dal flour/husked black gram flour
2.5 cups water or add as required
salt as required
oil as required
- add both the rice and urad dal flour into a mixing bowl.
- pour water and mix well. the batter has to be smooth and without any lumps and evenly mixed. the consistency should be that of a thick batter but still flowing.
- pour the batter from the mixing bowl in another bowl. cover and allow to ferment at room temperature overnight for 9-10 hours or more if required.
- once the batter is fermented well, then add salt to the dosa batter and mix well.
- heat an iron griddle or tava. smear with oil lightly. take a spoon or ladle with the batter and gently start spreading the dosa in circular rounds. if using non stick pan, then avoid smearing oil on the pan. since you won’t be able to spread the dosa batter properly on the non stick pan.
- drizzle oil on the top and sides and let one side cook.
- when one side of dosa is browned, flip and cook the other side.
- fold the dosa and serve hot with coconut chutney or vegetable sambar.
- make dosa in the same way with the batter.
the leftover dosa batter can be refrigerated and used within 4 to 5 days.