Tadka idli

About Tadka idli

Ingredients

• Leftover mini idlis 1 cup
• Refined oil 2 tbsps
• Asafoetida 1 pinch
• Mustard sees ½ tsp
• Red chilli flakes ½ tsp
• Turmeric powder ½ tsp
• South Indian curry powder 1 tsp
• Salt to taste
• Curry leaves 8 to 10
• Green chillies, chopped 2
• Fresh coconut, scraped 4 tbsps

How to Make Tadka idli (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add asafoetida and mustard seeds and let the seeds splutter. Add chilli flakes and remove the pan from heat.
2. Add turmeric powder and South Indian curry powder and mix. Place pan on heat again, add ¼ cup water and mix.
3. When water reduces slightly, add salt, curry leaves and green chillies and mix well.
4. Add mini idlis and cook till the idlis are heated through.
5. Transfer into a bowl, garnish with coconut and serve hot with a bowl of chutney of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps