Idli - Vada with Dal & Chutney | How to make Idli - Vada with Dal & Chutney

By Affaf Ali  |  15th Oct 2015  |  
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  • Idli - Vada with Dal & Chutney, How to make Idli - Vada with Dal & Chutney
Idli - Vada with Dal & Chutneyby Affaf Ali
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

96

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Video for key ingredients

  • How to make Idli/Dosa Batter

About Idli - Vada with Dal & Chutney

Soft hot Idlis and crisp vadas with dal and chutney - Total bliss!!! This famous South Indian dish has won over many hearts and definitely needs no introduction.

Idli - Vada with Dal & Chutney is an authentic dish which is perfect to serve on all occasions. The Idli - Vada with Dal & Chutney is delicious and has an amazing aroma. Idli - Vada with Dal & Chutney by Affaf Ali will help you to prepare the perfect Idli - Vada with Dal & Chutney in your kitchen at home. Idli - Vada with Dal & Chutney needs few minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Idli - Vada with Dal & Chutney. This makes it easy to learn how to make the delicious Idli - Vada with Dal & Chutney. In case you have any questions on how to make the Idli - Vada with Dal & Chutney you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Affaf Ali. Idli - Vada with Dal & Chutney will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Idli - Vada with Dal & Chutney

Ingredients to make Idli - Vada with Dal & Chutney

  • Idli rice - 7 cups
  • Beaten rice / poha - 2 cups
  • Urad dal - 1 1/2 cups

How to make Idli - Vada with Dal & Chutney

  1. Measure each ingredient and place them in different containers. Wash each ingredient thoroughly. Soak for 8 hours in sufficient water.
  2. Using a mixer grinder make a fine paste of Urad dal. Transfer to a large vessel. Now grind beaten rice/poha to soft paste and transfer to big vessel.
  3. Divide the rice in equal portions and grind each portion to smooth paste. Transfer to large vessel. Now with a ladle mix the batter thoroughly.
  4. I usually divide batter to 3 medium size containers. Make sure the batter has enough space after fermentation. Leave some gap. Place the batter in dark warm place for 6 to 8 hours till its fermented.
  5. Add salt and a pinch of cooking soda before making Idli. Steam for 12 minutes.

My Tip:

The batter can be used for dosa by adding a pinch of cooking soda for softness. Bring the batter to room tmpt. before preparing idlis.

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