Mapillai samba & Moongil rice Idiyappam+VadaCurry

Mapillai samba & Moongil rice Idiyappam+Vada Curry

Trending Millet and Famous VadaCurry, rich and delicious to have the feast of tradition.

Method of Idiyappam:

Moongil Rice -1kg or 3/4

Mapillai samba Rice-1 kg

Wash, dry and grind in the mil, dry roast for a minute in low flame and store it for use whenever you prefer to make Idiyappam, Nowadays, we are getting this in the market many combinations of millet Idiyappam flour.

Take 2 cups of this flour, add boiled water and make with idiyappam press to steam cook.

Season it with your preferable flavor are simply serve with Vada curry.

Here seasoned Idiyappam Buttermilk flavor.

Method to make Vada Curry:

Let us see the method of most preferred Vada Curry this can be a good combination for Idli, Dosa, Appam Idiyappam and many even with rice. normally they say make uneven shapes of dal fries and make curry but here I made a small change to make tiny coin sized vada to make curry looks nice and neat to serve, vada can be fried or steam cooked it is up to your desire. If it is steam cooked it will be soft or fried in oil will be bit more richer taste.

Ingredients for Vada: 3 to 4 person serving

Channa dal-50 gms

Toor dal-50 gms

Dry red chili-3

Fennel seeds-1 tsp

cumin seeds-1 tsp

pepper-1/2 tsp

Garlic or Ginger-1 inch

Wash both dal varieties soak with all the above said item and grind to a coarse paste. (soaking all the items will help to grind well) Add some chopped salt and curry leaves, mix well.

Heat pan with 100 ml of oil, make tiny vada’s and shallow fry the vada coins. Pictures below

Or roughly pinch drop in to hot oil and fry another option is make big vada’s and bring it to pieces for curry dip.

How to make curry?


Tomao-1 or two chopped

Onion chopped -1 big

Ginger garlic paste

Garam masala-1 tsp

Sambar masala -1 tbsp

Turmeric-1/4 tsp

Curry leaves-1 twig

salt and water

Coconut milk thick-1/2 cup or grind paste


Heat a thick bottom pan, add 2 tbsp of oil season it with few fennel seeds, cumin seeds, cardamom one small lavang and cinnamon.

Add chopped onion-1 big saute until translucent, add ginger garlic paste 1 tsp saute till the raw smell changes now add chopped tomato -1 big, sprinkle some salt for fast mushy cooking.

Now add 1/2 tsp of garam masala powder, sambar masala powder-1 tablespoon, turmeric powder, curry leaves keep on a low flame while adding.

Add a cup of water to boil all together.

Finally, add coconut milk 1 cup or grind 1/4 cup of coconut and add to the gravy mix well let it boil now time to add fried (steam cooked) vada to the boiling curry.

Allow it to absorb the curry for a minute and switch off. Sprinkle some curry leaves and serve.


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