Y ~ Yogurt Idly

 

Event: Blogging Marathon #32

Theme: Regional Recipe #6

 

I came across this interesting recipe in a weekly magazine at my mother's place when I was in India. It was a "Idli Special" week and they had given twist to the mundane idlis in each recipe and I noted down a couple which caught my fancy. This particular one was a yummy twist to the traditional south Indian style dahi vadas. A wonderful idea to jazz up those plain old idlis or to finish off the left overs without any complaints. 

 

Ingredients:

20 - 25 button idlis / mini idlis

3 cups yogurt

Salt to taste

2 green chillies

1 tbsp cashews

2 tbsp fresh shredded coconut 

1 tbsp each to garnish - minced cilantro, grated carrot and grated fresh coconut

For tadka:

2 tsp oil, 1 tsp brown mustard seeds, few curry leaves, 2 red chillies broken into bits and  pinch of asafoetida

 

Method:

1. Prepare the idlis in button idly tray and keep them aside. Or cut the regular idlis into small chunks. If you are using the left over idlis, remember to re-steam them or heat them covered in a microwave for few seconds. If you dunk the refrigerated idlis directly into the yogurt mixture, the natural fluffiness / sponginess of the idlis is lost and it is hard to enjoy the final product.
2. Heat oil in a small pan and add mustard seeds. When they start to sizzle and pop, add the remaining tadka ingredients and turn off the stove. Keep it aside.

3. Add salt to the yogurt and whisk well. You can add a pinch of sugar too if you prefer.

4. Grind green chillies, cashew and coconut together adding a little bit yogurt if needed.

5. Add the ground paste, idlis and the tadka to the whisked yogurt and mix well. Let it sit for 30 minutes so that the idlis soak the flavors in the mean time.

6. Garnish with cilantro, carrot and coconut before serving.

 

 

Logo courtesy : Preeti

 

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