A step-by-step guide on how to make classic South Indian dishes like Idli, Vada, and Dosa, along with Sambar, a flavorful lentil-based vegetable stew:
For Idli:
Ingredients:
- 1 cup rice
- 1/2 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds (optional)
- Salt to taste
Instructions:
1. Soak the Ingredients:
1.1 Wash and soak rice and urad dal separately in enough water for at least 4 hours. If using fenugreek seeds, soak them with urad dal.
2. Grind the Batter:
2.1 Drain the soaked rice and urad dal separately.
2.2 In a blender or wet grinder, grind the urad dal until it becomes a smooth and fluffy batter. Add a little water as needed.
2.3 Grind the rice until it becomes a slightly coarse batter, similar to semolina.
2.4 Mix both batters together, add salt, and let them ferment for 6-8 hours or overnight in a warm place.
3. Steam the Idlis:
3.1 Grease the idli molds with oil.
3.2 Pour spoonfuls of the batter into each mold.
3.3 Steam the idlis in an idli steamer or any steamer for about 10-12 minutes, or until they are cooked through. Insert a toothpick to check; it should come out clean.
For Vada:
Ingredients:
- 1 cup urad dal (split black gram)
- 1/4 cup water (for grinding)
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon cumin seeds
- 1-2 green chilies, finely chopped (adjust to taste)
- A pinch of asafoetida (hing)
- Salt to taste
- Oil for deep frying
Instructions:
1. Soak and Grind the Dal:
1.1 Wash and soak urad dal in enough water for 3-4 hours.
1.2 Drain the soaked dal and grind it with a little water until you get a smooth, thick batter.
2. Add Spices:
2.1 Mix in whole black peppercorns, cumin seeds, green chilies, asafoetida, and salt into the batter.
3. Shape and Fry:
3.1 Heat oil in a deep frying pan.
3.2 Wet your hands and take a small portion of the batter. Flatten it slightly and create a hole in the center to form a donut shape.
3.3 Carefully slide the shaped vada into the hot oil and fry until they turn golden brown and crispy. Fry in batches if needed.
For Dosa:
Ingredients:
- Dosa batter (from the above Idli recipe)
- Oil or ghee for cooking
Instructions:
1. Heat the Griddle:
1.1 Heat a non-stick or cast-iron dosa griddle (tava) on medium-high heat.
2. Ladle and Spread:
2.1 Pour a ladleful of dosa batter onto the hot griddle.
2.2 Using the back of the ladle, spread the batter in a circular motion to create a thin, even dosa.
3. Drizzle Oil:
3.1 Drizzle a little oil or ghee over the dosa.
4. Cook and Flip:
4.1 Cook until the dosa turns golden and crispy on the bottom.
4.2 Flip the dosa and cook the other side for a minute or until it's lightly browned.
For Sambar:
Ingredients:
- 1/2 cup toor dal (split pigeon peas)
- 1 cup mixed vegetables (such as carrots, potatoes, and beans), chopped
- 1 small onion, chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon sambar powder (adjust to taste)
- A pinch of asafoetida (hing)
- 1 teaspoon mustard seeds
- A few curry leaves
- 2 tablespoons oil
- Salt to taste
- Tamarind pulp (from a small lemon-sized ball of tamarind)
- Chopped fresh coriander leaves for garnish
Instructions:
1. Cook the Toor Dal:
1.1 Wash the toor dal and cook it with enough water and a pinch of turmeric powder until it's soft and mushy.
2. Cook the Vegetables:
2.1 Boil the mixed vegetables in water until they are tender. Drain and set aside.
3. Prepare Tamarind Pulp:
3.1 Soak the tamarind in warm water for about 10 minutes. Squeeze and extract the tamarind pulp. Set aside.
4. Prepare Sambar Base:
4.1 Heat oil in a pan. Add mustard seeds and let them splutter.
4.2 Add asafoetida, curry leaves, chopped onion, and green chilies. Sauté until the onion turns translucent.
4.3 Add chopped tomatoes and cook until they become soft and pulpy.
4.4 Add sambar powder and sauté for a minute.
5. Add Dal and Vegetables:
5.1 Add the cooked toor dal and boiled vegetables to the pan. Mix well.
5.2 Add tamarind pulp, salt, and turmeric powder. Simmer for 10-15 minutes, allowing the flavors to meld.
6. Garnish and Serve:
6.1 Garnish with fresh coriander leaves.
To Serve:
Serve the hot idli, vada, and dosa with sambar on the side. You can also serve coconut chutney and tomato chutney with these South Indian delights. Enjoy!