Chilled Curd Idli


Chilled Curd Idli

Chilled curd idlis
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


For making plain idlis:

  • 500 gm Rice
  • 200 gm Black gram Uzhunnuparippu
  • Salt As reqd
  • Oil to grease idli mould
  • glass Water for boiling in cooker

For making curd idlis:


  • For making plain idlis: 1)Soak black gram and rice in water and keep it overnight.
  • Grind it in a grinder. The batter should be slightly coarse.
  • Add salt and beat it. Keep this paste in a big vessel. Leave it for about 10-12 hours for fermentation. Do not beat the batter again after fermentation.
  • Grease the Idli mould with little oil. Fill the moulds with the batter.
  • Boil water in a pressure cooker.
  • Keep the Idli Stand (moulds) in the pressure cooker. Cover it with lid. Remove the whistle. Steam it for 10 minutes on high flame and then for 5 minutes on low flame. To check, insert knife into the idli. It is ready to be taken off the mould if it does not stick to the knife.
  • Wait for it to cool. Scoop out with the help of a knife.
  • For making curd idlis: 1)Beat curd adding a cup of water and salt to it. If preferred, you can add 1/2 tsp of sugar too.
  • Grate carrots and chop coriander leaves.
  • Heat 1/2 tbsp of oil and add mustard seeds. When mustard seeds splutter, add asafoetida.
  • Pour this seasoning onto the curds.
  • Keep half the curd mixture aside.
  • Soak the idlis in the other half of the curd mixture and refrigerate.
  • Fry chillies in the remaining oil.
  • Place the soaked idlis in an attractive bowl, cover them with the remaining curd mixture and sprinkle the fried chillies over them. Decorate with grated carrots and coriander leaves.
  • :-Very refreshing in hot weather. :-Makes 50 medium size Iidlis
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