Simple and innovative recipe I learnt from my dear amma when I was on my vacation in Mumbai. Dahi idlies reminds me of dahi vadas where the flavours are also nearly same to same. Leftover idlies can be transformed into delicious dahi idly within no time. Kids would really love it though its light and filling. To look even more attractive, you can end up garnishing with grated carrots, grated coconut and boondi as well.
INGREDIENTS
5 to 6 Leftover Idlies
3/4 cup Thick Dahi
1/4 cup Water
1 tsp Grated Ginger
2 Green chilly
Few Curry leaves.
Pinch of Hing.
1 tsp Mustard seeds
1 tsp Jeera
2 tbsp Coriander leaves.
1 tsp Oil
Salt to taste.
1/2 tsp Sugar (optional)
METHOD
Cut the idlies into medium size and keep it aside. In a bowl, combine curd, salt, water, sugar and mix well. Keep it aside. Now for tadka, heat oil in a pan. Add mustard seeds and allow them to crackle. Then add jeera, ginger, curry leaves, green chilly, hing with half amount of coriander leaves and saute for few min. Pour the tadka over the curd mixture and mix well. Lastly add the idlies into the curd mixture and allow to stay at least for 15 to 20 mint to absorb the flavours of spices mixed in dahi. Serve cool.
ENJOY!
INGREDIENTS
5 to 6 Leftover Idlies
3/4 cup Thick Dahi
1/4 cup Water
1 tsp Grated Ginger
2 Green chilly
Few Curry leaves.
Pinch of Hing.
1 tsp Mustard seeds
1 tsp Jeera
2 tbsp Coriander leaves.
1 tsp Oil
Salt to taste.
1/2 tsp Sugar (optional)
Cut the idlies into medium size and keep it aside. In a bowl, combine curd, salt, water, sugar and mix well. Keep it aside. Now for tadka, heat oil in a pan. Add mustard seeds and allow them to crackle. Then add jeera, ginger, curry leaves, green chilly, hing with half amount of coriander leaves and saute for few min. Pour the tadka over the curd mixture and mix well. Lastly add the idlies into the curd mixture and allow to stay at least for 15 to 20 mint to absorb the flavours of spices mixed in dahi. Serve cool.
ENJOY!
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