Dahi Idlis

Ingredients list for Dahi Idlis

• 1 cup Parboiled Rice
• 1/2 cup Yogurt
• to taste Salt
• 2 tbsps + for greasing Oil
• 2 cups Yogurt
• 1/2 teaspoon Mustard seeds
• 1 Whole dry red chillies broken
• 7-8 Curry leaves
• 4-5 Cashewnuts halved
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Wash and soak parboiled rice and urad dal separately for at least four hours. Drain and grind rice to a coarse batter and dal to a fine batter using enough water. Mix both batters together, adding sufficient water to get a dropping consistency. Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place. Lightly grease mini idli moulds with oil.
2. Pour a spoonful of batter into each mould. Steam idlis till done. Allow standing time of five minutes, demould. Arrange the idlis in a flat dish. Whisk the yogurt with a pinch of salt. Pour it over the idlis. Heat oil and add mustard seeds.
3. As they begin to crackle, add broken red chillies, curry leaves and halved cashewnuts. Remove when cashewnuts are golden brown and pour the tempering over the idlis. Garnish with chopped coriander leaves and serve immediately.

Nutrition Info