Wash and soak 2 cups of parboiled rice for 3 to 4 hours and grind fine. Add required salt. Heat 1 tbsp of oil in a kadai, add a cup of water and stir in the batter and keep stirring to make a homogeneous mass. Ensure the bottom does not burn. Remove from fire. While still hot, take fistfuls of the cooked dough and make balls. Dip your hand in cold water and do it to stand the heat. Stuff the balls one by one into a murukku press with omapodi plate (fine holed one) and press into idiappam onto a greased idli plate. Steam the idiyappams for about 10 minutes in the pressure cooker without the weight. The steamed idiyappams can be removed piece by piece for serving. Repeat with remaining dough.
Soak 60 ml each of Toor dal and Channa dal with 2 red chillies for an hour. Drain and grind with 2 green chillies, a pinch of aniseed (saunf- optional) and required salt. The ground mixture should be coarse and NOT watery. Add one finely chopped onion and chopped curry leaves and coriander leaves and mix well. Pour the mixture into a greased plate or idli plate and steam for 10 to 15 minutes. Cool and cut into pieces.
onions- 3 medium- chop fine
tomato- 5 medium- crush
ginger garlic paste- 1 tsp
grated coconut- 1 cup
turmeric powder- 1 spoon
Grind the coconut with cardamom and clove and extract milk.
Heat 3 spoons of oil in a pan, add ginger garlic paste and onion and saute. Add the tomato and saute further. When it is cooked and oil floats, add the coconut milk, turmeric powder, required salt and 2 cups of water. When the gravy thickens slightly, add the vada pieces and cook for some more time.