Thayir Idli (Dahi Idli)
IngredientsMini Idlis – 18 (refer notes)
Yogurt – 2 cups (preferably non sour)
Coconut – 2 tbsp
Green chilli – 2
Ginger – ½ -1 tsp, chopped
Sugar – 1-2 tsp
Onion – 1, finely chopped
Kara boondi/sev – ¼ – ½ cup (refer notes)
Small/pearl onion – 2 tbsp, sliced
Dried red chilli – 1-2
Curry leaves
Coriander leaves – 2-3 tbsp, chopped
Milk – ¼ cup (optional)
Salt
Oil
Instructions
Beat the yogurt well. Grind together coconut, green chilli and ginger to a smooth paste with ½ -1 tbsp water. Mix together the beaten yogurt and coconut paste.
Add finely chopped onion and sugar to this mix. Add mini idlis to this and combine everything together.
Heat oil in a pan and fry the sliced small onion, dry red chilli, ginger and curry leaves till the onion turns golden brown. Add this to the idli mix. Refrigerate for 1-2 hours. Serve chilled
Just before serving, garnish with kara boondi/sev and chopped coriander leaves. If you add the kara boondi and sev and refrigerate, it might turn soggy.
Notes
You can also use regular size idlis to make this. Just cut it into small pieces and follow the recipe. If you dont have mini idli tins, but still want to make it, here you go… steam idli batter in a cake tin. Once it is done, cool it and cut out mini idli’s using a round cookie cutter or bottle cap. You can also use grated carrots to make it extra healthy. Just add it along with chopped onion. If you feel that the idli’s have become hard, add around ¼ cup of milk and keep for 5 mins, before serving. It will soften the idlis. Kara boondi is the round thing, that you see in mixture. It’s available in bakeries. If you still cant figure out, how it looks, give a google image search :) Also, if it’s not easily available, you can use spicy Kerala mixture for garnishing.
-Marias Menu
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