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Dosai, South Indian Cuisine

Vada

Vada is a savoury fritter-type snack from South India.

Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.

Vada is a traditional South Indian food known from antiquity. Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations, they are available as a snack all day.

History

Vada, vadai, or vade, pronounced 'Wah-dei', is a traditional food preparation from southern India. They are typically deep-fried in oil and served with savoury accompaniments. It originated in Tamilnadu and since has spread in popularity throughout India and Sri Lanka.

There are two types of vadai - Paruppu vadai made from chana dal (split de-husked black chickpeas), and Ulundu vadai made from urad dal (de-husked black lentils.) Sliced green chillies, curry leaves and onion are also mixed into the batter, and ulundu vadai batter contains rice in addition to these. While paruppu vadai is circular and slightly flat, ulundu vadai is wheel-shaped with a hole in the middle. Ulundu vadai is bland and usually enjoyed with chutney or sambar.

Preparation

The general way of preparing vada is to make a paste or dough with gram flour or mashed or diced potatoes and/or dal lentils. This mixture is subsequently seasoned by mixing withblack mustard seeds, onion, curry leaves, which are sometimes previously sauteed, and salt, chilies and/or black pepper grains. Often ginger and baking soda are added to the seasoning. The individual vadas are then shaped and deep-fried. Certain types of vada are covered in a gram flour batter before frying.

Although battered and deep-fried, the finished product should not be too oily if prepared correctly, since steam build-up within the vada pushes all oil away from within the vada.

The main vada types are : Masala Vada, Medu Vada

Masala Vada

Medu Vada



Other types of vada are:
Maddur vade is a type of onion vada unique to the state of Karnataka (India). This is typically larger than other vada types, flat, crispy (to the point of breaking when flexed) and having no hole in the middle.

Ambode, made from 'split chickpeas without the seed coat

Mosaru Vade, made by serving the vada in a mix of yogurt and spices.

EruLLi bajji, made with onion. It is roughly round-shaped, and may or may not have a hole in the middle.

Masala vada, a softer less crisp vada.

Rava vada, vada made of semolina.

Vada Pav can be found in Mumbai.

Bonda, or Batata vada, made with potatoes, garlic and spices coated with lentil paste and fried; this form is used in vada pav. In some regions, a Bonda is considered a distinct snack food, and is not held to be a type of vada.

Sabudana vada is another variety of vada popular in Maharashtra, made from Pearl Sago.

Thavala vada, a vada made with different types of lentils.

Keerai Vada (Spinach Vada) is made with spinach-type leaf vegetables along with lentils.

Vada pav, A vada served in a bun (known as a pav) with chutney is known as a vada pav, a common street food in Maharashtra, especially in Bombay.

Keema Vada, A vada made from minced meat, typically smaller and more crisp than other vada types with no hole in the middle.

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Idli

Idli is a savory cake ofsouth Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

Preparation:

To make idli, place four parts uncooked rice to one part split black lentil (minapa pappu, urad dal) in a pan and soak. Grind the lentils and rice to a paste in a heavy stone grinding vessel (rolu-rokali, oralu kallu). Leave the paste to ferment overnight, until it has expanded to about 2½ times its original volume. In the morning, put the idli batter into the ghee-greased molds of an idli tray or "tree" for steaming. Note that a traditional method in Tamil Nadu avoids greasing and uses pure white cloth which is placed on moulds and batter is poured over it after the idlis are cooked the trays along with cloth are inverted upside down in a plate & water is sprinkled on the cloth, then the cloth is pulled &idlis come out without sticking to the cloth. So that idlis are prepared without a single drop of oil / ghee. Those cloths are washed daily and kept separately in kitchens. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). The idli is somewhat similar to the attu, dosa, a fried preparation of the same batter.

In the olden days, when the idli mold cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.

Biryani...

Biryani is a set of rice-based foods made withspices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted". In countries of the Indian sub-continent, the recipe of biryani has evolved to its current form. Local variants of this dish are popular not only in the Indian Subcontinent but also in Southeast Asia, the Middle East and within various Asian expatriate communities globally.

Ingredients :

The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom,cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarianbiryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.

The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, and then a final slow-steaming until fully done: this approach allows the flavors to blend somewhat.