- Submitted by Dahlia
(Thayir Idli, Dahi Idli, Yogurt Idli)
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During my college days in Coimbatore, one of my friend Malar invited us for her nephews birthday. Staying in hostel eating the same menu over and over again, we all were excited that we were going to enjoy some delicious food. We were five friends and all of us got dressed up and went for the birthday party. When food was served finally, it was not the usual menu that we could often expect. Her sister had prepared some unique dishes, some of which we had never tasted before. One of it was this Thayir Idli or Curd Idli.
After I got married, I remembered this dish one day and gave her a call immediately to get the recipe. I was surprised at how simple it was. The very next day I made thayir idli and everyone at home loved it. In the days that followed, I made it for a get together and everyone enjoyed eating this cool, light snack.
The recipe is a winner and a smart way of finishing leftover idlis too. Make it for your kids when they get back from school, they will love it. You will also be happy that they ate something healthy. Be sure to try it and leave your comments below.
Recipe For Curd Idli
Preparation time: 15 minutes
Cooking time: 10 minutes
- Mini Idlis - 25 (or 6 regular idlies cut into 4 pieces each)
- Curd (Dahi/Yogurt/Thayir) - 4-5 cup
- Milk/ Water - 1 cup
- Cilantro - for garnish
- Carrot(grated) or Sev or Boondhi - for garnish
- Sugar - a pinch
- Salt - to taste
- Cashew - 1 tbsp
- Coconut (fresh grated) - 2 tbsp
- Green chillies - 2
- Mustard seeds - 1/4 tsp
- Curry leaves - 5-6
- Urad dal - 1/2 tsp
- Dry red chillies - 3-4
- Asaefoetida - a pinch
- Oil - 1 tbsp
- Make mini idlis in the usual procedure and keep aside. If you do not have mini idli plate, make regular idlis and cut it into four.
- Beat the curd with water / milk. Add the required salt and sugar to it.
- Heat oil in a small pan, splatter the mustard seeds, urad dal, dry red chillies and curry leaves.
- Add this to the beaten curd with a pinch of asaefoetida.
- Grind the cashews, green chillies and grated coconut together and add it to the curd as well.
- Finally add the idlis half an hour before serving to prevent it from becoming soggy.
- Garnish with grated carrot and chopped cilantro. If I have sev or boondhi on hand, I love to add some of that on top to give that crispy texture.
- Refrigerate and serve it chillied. It is the most refreshing snack for a summer day.
Serving Curd idli
- This is a perfect evening snack when you have idlis leftover from breakfast. It is filling and satisfying. It is very tasty and doesn't require any topping ot accompaniments.
- It can also be served along with other items as part of a party menu.
- You can even fry the idlis before adding to the curd to prevent it from getting too soggy quickly. In that case, do not over-fry so that the idli changes its colour but try to retain the cream colour.
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