Idli Vada
Soft steamed idli paired with crispy urad dal vada. Hubli breakfast standard served with sambar and three chutneys at every darshini.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Idli Dosa Batter — 250 g (whole)
- Urad Dal — 100 g (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Soak the urad dal in water for 4 to 5 hours if not already done, then grind to a thick, fluffy batter and mix a portion into the idli dosa batter for the vadas; keep the rest of the idli dosa batter aside for idlis.
- Add salt to both the idli batter and the urad dal vada batter and mix well.
- Grease idli moulds with a little coconut oil, fill with the idli dosa batter and steam in an idli steamer for 10 to 12 minutes until a toothpick comes out clean.
- Heat coconut oil in a deep kadai for deep frying the vadas.
- Wet your hands, shape small portions of the urad dal batter into doughnut-shaped vadas with a hole in the centre, and slide them gently into the hot coconut oil.
- Deep fry the vadas on medium flame, turning occasionally, until golden brown and crisp on all sides, then drain on a paper towel.
- Unmould the steamed idlis once slightly cooled, and arrange them with the hot crisp vadas on a serving plate.
- Garnish both idlis and vadas with chopped coriander leaves and serve hot.
Common questions
- What is ಹುಬಲೀ ಇಡಲೀ ವಡ಼ಾ in English?
- ಹುಬಲೀ ಇಡಲೀ ವಡ಼ಾ is written Idli Vada in English.
- How many calories in one plate of Idli Vada?
- 217 kcal per plate.
- How much cooking time?
- 505 min — 480 min prep, 25 min cooking.