Growing up in a family where recipes are rarely tweaked and experimented….I has come a long way. Though I have penned many recipes in my diary over the years…it is only after my marriage…I started to experiment with cuisines, recipes, ingredients, etc;. Being boss of my own kitchen gives me the freedom to experiment and experience the flavours of cooking different recipes. Though the regular menu of my house is mostly dal, chawal, roti and sabzi with seasonal pickles and accomplishments…I sometimes take liberty of being boss and try out new recipes. Let me tell you….my taste buds crave for something new every day… 🙂
Our today’s recipe Thayair Idli is one such recipe which I came across while browsing through my Instagram feed. If you are a reader of my blog, then you know how much I love Dahi vadas and I make them very often for Iftar during Ramadan. Taking the risk of tweaking my favourite recipe of dahi vada for dahi idli is something really worth trying…when the end product is drooooolsome…I love making this again and again….
Warm and soft idli’s dunked in creamy and lightly spiced tempered curd…..when hit your taste buds….they just salivate…..riding your senses smoothly to the gastronomical heaven. Thayair (Curd) Idli (South Indian Steamed Lentil Mini Cakes) is mostly a South Indian Recipe. This is easy to make and the good thing about the recipe is unlike dahi vadas, where vadas are usually deep fried….here idli’s are steamed and are gluten free. I am glad that I tried this recipe and I am sure I will make this again and again. You can make these thayair idli for brunch, snack time or in breakfast. Can be a hearty meal on any summer day…
Thayair Idli | Curd Idli Recipe | Dahi Idli
- ½ tbsp. Mustard deeds
- ½ tbsp. Cumin seeds
- 2 Green chilies, finely sliced
- 2 dry Red chilies
- 1 sprig Curry Leaves
- 1 tbsp. Oil
- 1 cup Khara Boondi
- Take curd in a bowl and whisk it by adding sugar and salt. Whisk till there are no lumps. Add idlis to this, until idlis are fully covered with curd. Set this aside.
- In a skillet, add oil and to this add mustard seeds, cumin seeds, green chillies, dry red chilies and curry leaves.
- When the curry leaves start to change color turn off the flame and pour this tempering over idlis which are soaked in curd.
- Garnish with kara boondi and serve immediately.
- Add love to make these Thayair Idli taste ‘Yummy’.
- Leave the idlis to come down to room temperature before adding them to the whisked curd.
- Make this recipe just 15 minutes before serving. If you soak idlis in curd for long, they may turn soggy and may not taste good.
- You can even garnish with grated carrots.
- Garnish with karam podi/chaat masala to make this Thayair Idli spicier.