How to make Dahi Idlis -
Steamed idlis topped with yogurt and tempered
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Parboiled Rice (उकड़ा चावल), Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dahi Idlis checkout Dosa, Dosa - SK Khazana, Idli-SK Khazana, Onion Uttapam - SK Khazan . You can also find more Snacks and Starters recipes like Paushtik Poha Cheesy Onion and Pepper Sandwich Kebab–E–Banno Cocktail Keema Kachori
Dahi Idlis Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 8-10 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dahi Idlis Recipe
Parboiled Rice 1 cup
Yogurt 1/2 cup
Salt to taste
Oil 2 tbsps + for greasing
Yogurt 2 cups
Mustard seeds 1/2 teaspoon
Whole dry red chillies broken 1
Curry leaves 7-8
Cashewnuts halved 4-5
Fresh coriander leaves chopped 2 tablespoons
Method
Step 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.
Step 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.
Step 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
Calories : 1694 Kcal
Carbohydrates : 55.9 gm
Protein : 229.6 gm
Fat : 61.4 gm
Other : 12.1 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
