Spicy Idli 65

Name: Spicy Idli 65
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 4-5 idlis; as required Oil for deep frying; 2 tbsp curd; 1/2 tsp Kashmiri red chilli powder; 1/2 tsp cumin powder; 1 tbsp rice flour; 1 tsp ginger garlic paste; 2 tbsp sesame oil; 1 tsp mustard seeds; 1/2 tsp fennel seeds (saunf); 4-5 cloves garlic finely chopped; 1 inch piece of ginger finely chopped; 1 sprig curry leaves; 2-3 slit green chilies; 3 tbsp curd; 1 tsp coriander powder; 1/2 tsp cumin powder; 1 tsp Kashmiri red chilli powder; 1/4 tsp turmeric powder; to taste Salt; 1 sprig Fried curry leaves; 1-2 Fried green chillies

Madhu Bindra @madhubindra

#thc
#thcweek8
#starter
Idli 65 is a delicious and lip-smacking starter that will people reach out for more. Try out this quick and easy recipe.

Madhu Bindra @madhubindra

#thc
#thcweek8
#starter
Idli 65 is a delicious and lip-smacking starter that will people reach out for more. Try out this quick and easy recipe.

Saved

Ingredients

20 minutes

2 people

4-5idlis
as requiredOil for deep frying
For the batter
2 tbspcurd
1/2 tspKashmiri red chilli powder
1/2 tspcumin powder
1 tbsprice flour
1 tspginger garlic paste
For the tempering
2 tbspsesame oil
1 tspmustard seeds
1/2 tspfennel seeds (saunf)
4-5 clovesgarlic finely chopped
1 inch piece of ginger finely chopped
1 sprigcurry leaves
2-3slit green chilies
3 tbspcurd
1 tspcoriander powder
1/2 tspcumin powder
1 tspKashmiri red chilli powder
1/4 tspturmeric powder
to tasteSalt
For the garnish
1 sprigFried curry leaves
1-2Fried green chillies

Saved

Steps

20 minutes

1

To begin, cut the idlis into quarters or bite-sized pieces depending on the size.
2

For the batter, in a large bowl, mix together curd, Kashmiri red chilli powder, cumin powder, rice flour, and ginger garlic paste. Mix well.
3

Add in the idli pieces and gently mix until well coated. Keep aside.
4

Heat oil for deep frying. Add in the battered idlis in batches on high heat. Reduce the flame and fry until they are golden. Remove and keep aside.
5

For the tempering, heat sesame oil in a pan. Add in the mustard seeds and allow them to crackle.
6

Add in the fennel seeds, garlic, and ginger. Cook for a minute.
7

Add the curry leaves and green chillies. Next, add in the curd and mix well.
8

Now add in the dry masalas - salt, coriander powder, cumin powder, Kashmiri red chilli powder, and turmeric powder. Saute. Do not let the masala burn.
9

Add in the idlis and mix until well coated.
10

The Idli 65 is ready to serve. Garnish with fried curry leaves and green chillies.