When we think of South Indian breakfast dishes, Idli-Vada with Sambar is undoubtedly one of the top contenders. These three delicious components together create a mouthwatering combination that is loved by so many.

From the fluffy idlis to the crispy vadas, and the flavorful sambar, each bite takes us closer to the authentic tastes of South India. Whether we're making this for a special Sunday breakfast or a weekend treat, it's a dish that brings joy to anyone who tries it.

<h3>Ingredients: What We Need to Make Idli, Vada, and Sambar</h3>

To make this iconic trio, we need simple yet essential ingredients. Let's break it down:

• For Idli:

2 cups of rice

1 cup of urad dal

Salt to taste

• For Vada:

1 cup of urad dal

2-3 chopped green chilies

¾ inch ginger, finely chopped

2 tbsp coriander leaves, chopped

Salt to taste

• For Sambar:

1 cup small onions

½ cup red gram dal

Tamarind, the size of a lime

2 tomatoes, sliced

2 green chilies, slit

Fresh coriander leaves, chopped

Mustard seeds, curry leaves, and a pinch of asafoetida for seasoning

For grinding: coriander seeds, cumin seeds, chana dal, red chilies, fenugreek seeds, onion, tomato, and grated coconut

These ingredients are easy to find, and once they come together, they form a dish that is simply unforgettable.

<h3>Step-by-Step Guide: Making Idli, Vada, and Sambar</h3> <h3>Making Soft Idlis</h3>

We start by soaking the rice and urad dal separately for 2-3 hours. Once soaked, we grind the urad dal into a smooth paste and the rice into a coarse paste. After mixing them together, we add salt and let the batter ferment overnight. The next day, we steam the batter in an idli maker for about 15-20 minutes, making sure the idlis are soft and fluffy. These idlis serve as the perfect base for the crispy vadas and rich sambar.

<h3>Preparing Crispy Vadas</h3>

To make the vadas, we soak the urad dal for 1-2 hours and then grind it coarsely with minimal water. We add chopped green chilies, ginger, coriander leaves, and salt, and then mix it all together. We shape the mixture into small balls, press them slightly, and make a hole in the center. After deep frying the vadas until golden brown, we serve them hot with coconut chutney and sambar.

<h3>Cooking the Flavorful Sambar</h3>

For the sambar, we begin by roasting the spices and ingredients like coriander seeds, cumin seeds, and red chilies in oil until golden. We then fry the onion and tomato separately, grind everything with grated coconut into a smooth paste, and cook the red gram dal in a pressure cooker. Once the dal is cooked, we mix it with tamarind extract, green chilies, and the ground paste. We then bring the sambar to a boil and season it with mustard seeds, curry leaves, and asafoetida.

<h3>Serving Idli-Vada-Sambar: A Perfect Combination</h3>

Once everything is ready, we serve the hot idlis, crispy vadas, and rich sambar together for the perfect meal. The combination of soft idlis, crunchy vadas, and spicy sambar is sure to transport anyone to the heart of South India.

<h3>Conclusion: A Taste of Home</h3>

No matter where we are in the world, there's something incredibly comforting about the taste of Idli-Vada with Sambar. The simplicity of these dishes and the memories they carry are unmatched. It's a dish that will always remind us of home, bringing warmth and joy with every bite. If we follow these steps, we can recreate the magic of this classic dish right in our kitchens.