Dill urad dal masala idli and vada

  • Breakfast
  • Servings
  • 3Spicy
  • One hourCook Time
  • Cuisine : Indian
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Dill urad dal masala idli and vada is a South Karnataka's Mysore popular and delicious dish prepared either for breakfast or in evening as snacks. Its highly nutritious, healthy and tasty dish for children or pregnant women and others. The soft and fluffy idlis can be instantly prepared without any necessary overnight fermentation. With the same urad dal batter yummy masala meddu vada too can be prepared with same ingredients for the surprise guests and for your family members to ease women's work with two varieties of tasty dishes.It can be served with two different types of chutneys red chutney and mint leaves chutney and ghee for idlis and vada. The health benefits of dill include its ability to boost digestion, as well as provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, and respiratory disorders. It is also good for oral care and can be a powerful boost for your immune system. It can also protect you from bone degradation. It is also an anti-inflammatory substance, which means that it can protect you against arthritis.  urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women.This simple lentil is full of iron, folic acid, calcium, magnesium and potassium, which makes this dal a perfect health package for pregnant women. Other than its health benefits, urad dal is also known to please everyone's taste palettes. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa, papad and vada. Increases energy, boosts heart health, improves digestion, promotes skin health n hair growth. So now with so much of health benefits of urad dal and dill leaves will prepare two yummy dishes to stay and improve our health.


Ingredients

Ingredients for dill urad dal masala idly: 1 cup Urad dal, 1 fine course Rice flour, 1 Bunch Dill Leaves (also called Sabsige soppu in Karnataka), 1 Onion Finely Chopped, 2 Sprigs Coriander Leaves (Finely Chopped), 3 Sprigs Curry Leaves (Finely Chopped), 3 Green Chillies , 1 Tbsp Salt, 1 Pinch Asafoetida, 2 Tbsp Oil, 4 pieces of coconut(chopped into little pieces), 5 split cashew nuts, Jeera and Ghee. Ingredients for Masala Urad Dal Vada: 1 cup Urad dal, 1 Tbsp of fine rice flour, 1 Onion Finely Chopped, 2 Sprigs Coriander Leaves (Finely Chopped), 1 Sprig Curry Leaves (Finely Chopped), 2 Green Chillies , 1 Tbsp Salt, 2 pieces of coconut(chopped into little pieces) 1 Inch Ginger (Finely Chopped), 1 pinch ajwain, 1 pinch cooking soda and cooking oil for frying. Ingredients for mint leaves chutney and red chilly chutney: 1 Cup Mint Leaves, 1/2 Cup Curry Leaves, 1/2 Cup Coriander, 1 Cup Coconut, 1/4 Tsp Tamarind, 4 cloves of Garlic, 1 cup Roasted Bengal Gram, 1 Inch Ginger, 8 Green Chilies, 1 Tsp Mustard Seeds, 6 Dried Red Chilies, 1/4 Tsp Asafoetida, Oil as required , Salt as per taste.

Cookwares

Prestige Idli stand, Prestige cooker, Prestige frying pan, Spatual, Prestige Mixer and jars, Prestige frying khadhai and Mixing bowls.

Step By Step Method

  • Method to prepare dill urad dal masala idly: 1.Separately wash and soak urad dal and rice flour in water for 4 hours. 2. Clean the tender dill leaves.Wash and chop as fine as possible. 3. Heat 1 Tbsp Ghee and fry cashew nuts in a pan. 4. Mix chopped onions, curry leaves, pinch of asafoetida, jeera, coriander leaves, coconut pieces, chillies,dill leaves,drain water soaked for rice flour and transfer them all into a bowl. 5. Drain water soaked for urad dal after 4 hours then grind in mixer with little water added into fine paste as idly batter. 6. To this Urad dal batter add above mixed ingredients and salt as per taste now. 7. Mix the batter well. 8. Heat a Prestige pressure cooker or idly cooker with water. 9. Once the steam builds smear idly plate with oil and place cashews on plate first. 10. Pour mixed Idly batter in the idly molds place the moulds for steam cooking. 11. Allow the idly to steam cook on medium flame for 15 minutes check if idly has cooked by pricking a sharp knife or a skewer in the middle if the batter does not stick the idly is done.Remove the idlis from idli plates with sharp spoon. Now the tasty and healthy dill urad dal masala idly cooked is ready to taste topped with ghee or butter along with coconut red chutney. Method to prepare Masala Urad Dal Vada: 1.Wash and soak the urad dal for 4 hours. 2.Drain water and add dal to mixer jar and grind sprinkle little water and grind to a smooth paste . 3.Add rice flour,curryleaves,coriander ,ginger, chillies,ajwain (for digestion), coconut pieces ,onion and pinch of cooking soda and mix well. 4. Beat this mixture well and stay it rest for 20 to 30 minutes. 5 . Heat oil in a frying kadhai on medium flame. 6. Now mix salt to the batter mixture. 7. Wet your hands take portions of batter form vada shape and gently drop in oil. 8. Gently flip and fry till golden and crisp, drain oil and serve hot with mint or pudina chutney. Method to prepare mint leaves chutney : In a mixer jar add mint leaves ,coriander,curry leaves , tamarind, ginger, green chillies and coconut along with salt as per taste grind to form smooth paste. We can add little water at a time to grind into a smooth paste. Once the chutney has formed reserve in a serving dish .Add 2 tbsp oil once the oil starts to boil add mustard seeds, bengal gram ,fry for 30 seconds or the mustard should stop spluttering add asafoetida quickly temper the chutney and serve right away with soft fluffy vada . Method to prepare red chutney : Fry the red chilies first once it starts to splutter, take off from the flame and allow it to cool.In a mixer jar add roasted bengal gram, corriander, curry leaves , tamarind, garlic, red chillies and coconut along with salt as per taste grind to form smooth paste. We can add little water at a time to grind into a smooth paste. Once the chutney has formed reserve in a serving dish .Add 2 tbsp oil once the oil starts to boil add mustard seeds ,bengal gram ,fry for 30 seconds or the mustard should stop spluttering add asafoetida quickly temper the chutney and serve right away with soft fluffy idly.