IDLY VADA SAMBAR….
A COMPLETE
HEALTHY SOUTH INDIAN BREAKFAST
For This Delicious
and mouthwatering breakfast, some preparation needs to be done the previous
day. But the effort is worth it. Your kids are going love this restaurant style
breakfast.
FOR
Ingredients:
1. Raw Rice (Any Variety)
– 2 Cups.
2. Whole Urad – ¾ Cup.
3. Cooked Rice – 2 Cups.
4. Cooking Soda – ½ Tsp.
5. Salt – 1 Tsp.
Method:
Soak whole urad and rice after washing them well. Let it
soak for minimum 4 hours. For example:, if the idly batter is for next day’s
breakfast you have to soak the pulses in the afternoon only – it will be easier
for you if you grind it in the evening the batter will be fermented by next day
morning. After the soaking time, drain the urad and grind it finely. The paste
should be fine but do not add too much water the batter will become runny.
Remove the grinded urad in a vessel, now in the same jar add one part soaked
rice and another part cooked rice. Grind it adding a bit water this batter
should be a bit coarse. Add this to the grind batter. Now grind the remaining
raw rice and cooked rice in the same manner. Now mix the batter well with your
hand. Allow the batter to ferment overnight. The batter will have risen in the
morning. Take a small bowl of water add the salt and cooking soda to it.
Dissolve and add to the idly batter and mix well with a spoon. Take idly cooker
grease idly moulds with oil and pour batter into each mould. Add one glass of
water to the idly cooker and place the idly moulds. Cook for 10 minutes in high
flame. After 10 minutes, switch off the gas. Remove the moulds from the cooker.
Allow it to cool for a couple of minutes. Remove using a wet spoon. Your soft
and fluffy idlies are ready.
FOR SAMBAR
Ingredients:
1. Toor Daal (Pigeon Peas) – 2 Cup.
2. Tomatoes (Medium Size) – 2 Chopped.
3. Chopped Onion – 1 Large.
4. Tamarind (Lemon Sized).
5. Jaggery Powder – 2 Tsp.
6. Sambar Powder – 3 Heaped Tsp.
7. Jeera Powder – ½ Tsp.
8. Red Food Colour – A pinch.
For Tempering:
1. Whole Red Chilies – 3
2. Curry Leaves – 10 to 12
3. Mustard Seeds – ½ Tsp.
4. Hing – A Pinch.
5. Ghee – 1 Tbsp.
Method:
Wash the Toor Daal and Pressure Cook for 5 whistles. Allow
the pressure to release. Mash the Daal well with a ladle and add 1 cup of water
to the mashed Daal. Add chopped onions and tomatoes. Add Sambar powder, Jeera
powder, Food color, Jaggery, Tamarind Extracts and salt to taste. Mix the
Sambar well and add spices according to your taste. Pressure cook for 2
whistles. Remove the whistle and Heat a small Pan for tempering. Heat Ghee and
add mustard seed, allow them to crackle. Add curry leaves and red chilies and
add Hing. Pour it over the hot Sambar and garnish with chopped coriander
leaves. Your Piping Hot Sambar Is Ready…
FOR
VADA
Ingredients:
1. Urad Daal – 2 Cups
(Washed & Soaked For 3 Hours)
2. Medium Sized Onion – 1
(Finely Chopped)
3. Green Chilies – 2
(Finely Chopped)
4. Coriander Leaves
(Finely Chopped)
5. Coconut (Scraped &
Washed) – ½ Cup (Finely Chopped)
6. Ginger – 2 inch piece
(Finely Chopped)
7. Salt to Taste
8. Cooking Soda – A
pinch.
9. Hing – 2 pinches.
Method:
Grind Soaked Urad Daal adding salt to taste.
Remove in a Bowl and add the remaining ingredients and beat well. The secret
for crispy vada’s is that the vada batter should be fluffy. To test the batter
take a small bowl of water and drop a little batter into the water. The batter
should rise to the top. If it sinks then beat the mixture for some more time.
Heat oil in a kadai when then oil gets hot start preparing Vada’s. Grease your
palm with oil. Take the batter with your fingers, shape it, put a hole in the
center and slip it into the oil. Turn the Vada’s and fry until golden brown.
FOR CHUTNEY:
Ingredients:
1. Coconut Chunks – 1 Cup (Washed & Chopped)
2. Fried Gram – ½ Cup
3. Green Chilies – 2 (Add According to your taste)
4. Garlic – 3 or 4 pods.
5. Coriander leaves
6. Salt to taste
For Tempering:
1. Curry Leaves
2. Mustard Seeds.
Method:
Take a Small jar of your mixer and add all ingredients
except coriander leaves and grind it for one minute. Add ½ cup water and grind
again for 2 minutes. Add more salt and green chilies if required. Lastly add
coriander leaves and blend well. Remove the chutney in a bowl. Heat a small
frying pan and 1 tsp of oil; add mustard seeds when it splutters; add Curry
leaves and pour the seasoning over the chutney. Your delicious restaurant style
chutney is ready to serve.
Serve Hot with Idly,
Sambar and Vada.
