Idli Vada Recipe | How to Make Idli Vada

idli vada recipe with chutney

Have you found yourself stuck with extra idli batter that’s sitting in the refrigerator? If you have, I for one can certainly relate. There have been days when I had made a batch of idlis for lunch, then some dosas or paniyarams the next day, and I still have a small bowlful of idli batter starring back at me every time I open the fridge. I am so clueless; how do I put it to good use? So recently I came across a wonderful creation at a food festival in my city. It’s called the idli vada recipe (इडली वड़ा रेसिपी). There was a two-day event called ‘Bhaji Mahotsav’ organized in my city by a local radio network. Being big foodies that all the folks in my immediate and extended family are, we decided to hit the event.

Bhaji is pakora or fritters in Marathi. The festival had tens of stall selling delicious varieties of bhaji. One of my favorites was this round, golden thing; I had never seen anything like it before. I dipped it in some coconut chutney and took a bite in anticipation. It was so warm, soft on the inside, crispy on the outside, and oh so satisfying. It was love at first bite. I ended up ordering seconds; it was that good. I asked the owner of the food stall what it was called and what was that coating made of. He told be that it’s called idli vada and the coating it made with idli batter.

Surprisingly, the idli vada has the simplest potato filling. It has a very light yellow color, a faint aroma of ginger and garlic, and very sparingly used mustard seeds. The outside is crispy and pleasantly sour because of the fermented idli batter. It was so simple and yet so delicious, I had to try this recipe at home. There is nothing that could go wrong about it. If you haven’t tried anything like this before, it’s time you did! You can make idli vada recipe as evening snacks or even for breakfast.

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I have paired the the idli vada recipe with coconut chutney and ketchup. Let’s take a look at the ingredients and preparation for idli vada.

How to Make Idli Vada

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Idli Vada Recipe | How to Make Idli Vada
 
Prep time
Cook time
Total time
 
Idli vada is a simple and delicious deep-fried ball of savoury potato that's coated in idli batter. This soft and crunchy delight works perfect for breakfast as well as evening snack.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Ingredients
For the Potato Masala
  • Potatoes - 3 medium, boiled & mashed
  • Oil - 1 tbsp
  • Mustard seeds - ⅛ tsp
  • Asafetida - a pinch
  • Turmeric - a pinch
  • Garlic - 4 cloves
  • Ginger - ½-inch piece
  • Salt - to taste
Other Ingredients
  • Idli batter seasoned with salt - 1 & 12 cup or as needed (recipe here)
  • Oil - for deep frying
Instructions
  1. To make the savory potato masala, start off by crushing the ginger and garlic together very finely in the mortar & pestle.
  2. Heat oil in a skillet/pan. Add the mustard seeds and let them pop. Then add the asafetida and let it sizzle.
  3. Next, add crushed ginger-garlic and saute it on low heat until it becomes fragrant.
  4. Add the turmeric and give it a quick mix.
  5. Add the boiled, mashed potatoes, and salt to taste. The potatoes should be very smooth, without any lumps in it.
  6. Mix well. Let it get heated through. The potato masala is ready.
  7. Once the potato masala cools, divide it into 8 portions. Give them a round shape or flatten them like patties, which ever way you like.
  8. Heat sufficient oil in a skillet. Dip each potato ball in the idli batter and carefully drop it into the hot oil. Do not overcrowd the skillet.
  9. Let the underside of the idli vadas set and then flip them.
  10. Let the other side get set too.
  11. Continue to fry on low heat until the idli vada is crispy and golden-brown.
  12. Remove the idli vada on the plate lined with paper towel.
  13. Idli vada recipe is ready. Serve them hot with some coconut chutney and ketchup. Enjoy!

Idli Vada Recipe with Step by Step Pictures Below


Step 1

Gather the ingredients for making the idli vada recipe; boiled potatoes, tempering ingredients, seasoning, oil, and idli batter (recipe here).

ingredients for idli vada recipe


Step 2

To make the savory potato masala, start off by crushing the 1/2-inch ginger and 4 garlic cloves together very finely in the mortar & pestle.

crushing the ginger and garlic finely in a mortar and pestle


Step 3

Heat 1 tbsp oil in a skillet/pan. Add 1/8 tsp mustard seeds and let them pop. Then add a pinch of asafetida and let it sizzle.

tempering with mustard seeds and asafetida


Step 4

Next, add crushed ginger-garlic and saute it on low heat until it becomes fragrant.

adding crushed ginger-garlic to the tempering


Step 5

Add a pinch of turmeric and give it a quick mix.

adding turmeric to the tempering for the aloo masala


Step 6

Add the 3 medium-sized boiled potatoes, and salt to taste. The potatoes should be very smooth, without any lumps in it.

adding boiled, mashed potatoes and salt to the tempering


Step 7

Mix well. Let it get heated through. The potato masala is ready.

potato masala for idli vada recipe is ready


Step 8

Once the potato masala cools, divide it into 8 portions. Give them a round shape or flatten them like patties, whichever way you like.

dividing the potato masala into 8 portions


Step 9

Heat sufficient oil in a skillet. Dip each potato ball in the idli batter.

dipping the potato ball in the idli batter


Step 10

Coat the potato ball nicely on all the sides.

potato ball coated with idli batter


Step 11

Carefully drop it into the hot oil. Do not overcrowd the skillet. Let the underside of the idli vadas set and then flip them.

frying the idli vada in hot oil


Step 12

Let the other side get set too. Continue to fry on low heat until the idli vada is crispy and golden-brown.

idli vada fried to golden brown and crispy


Step 13

Remove the idli vada on the plate lined with paper towel.

idli vada easy snack recipe is ready


Step 14

Idli vada recipe is ready. Serve them hot with some coconut chutney and ketchup. Enjoy!

idli vada chutney

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10 Comments

  • Reply
    Nalini Gupta
    December 11, 2017 at 4:49 pm

    wow..so innovative..must try this..can i add coriender leaves?

    • Reply
      Monica
      December 12, 2017 at 4:45 pm

      Sure. You can. I love coriander leaves in my food but I didn’t add in this one because I wanted to replicate the exact idli vada tha I had had at the food festival. 🙂

  • Reply
    Indira Ramesh
    February 14, 2018 at 2:22 pm

    such a unique recipe..i had no idea this is a thing..thanks fr sharing such interesting recipes monica..

    • Reply
      Monica
      February 15, 2018 at 1:13 pm

      Thanks Indira. I was just as surprised as you are when I had tasted it for the first time at the food festival. Do try it and I am sure you will like it. 🙂

  • Reply
    chitra k
    February 22, 2018 at 7:37 pm

    easy to make for breskfast..fast to make n filling.. my family enjoyed

  • Reply
    Yukti Kelkar
    May 13, 2018 at 3:10 pm

    I am a beginner in cooking and love trying simple recipes from flavouroma. This was the latest one that I made and it was sooo good. Totally melt in mouth. Thanks for the recipe.

    • Reply
      Monica
      May 16, 2018 at 9:59 am

      Thank you Yukti. Reading feedback from novice cooks like yourself makes me immensely happy. 🙂

  • Reply
    natasha singh
    June 29, 2018 at 1:24 pm

    very unique recipe. thanks for posting.

  • Reply
    chaitra
    September 8, 2019 at 4:32 am

    wah! what an innovation. delicious looking. can i add some fresh coriander in this potato masala?

    • Reply
      Monica
      September 8, 2019 at 3:41 am

      Thanks Chaitra. Sure, you can add fresh coriander to the potato masala. 🙂

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