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Tadka idli

Top Rated Recipe

By Chef Rakesh Sethi From Tea Time

Last Updated: Sep 05, 2019

Tadka idli

About Tadka idli

Table of Contents

1. About Tadka idli

Delicious way to serve leftover idlis – bursting with flavour and taste

Leftover mini idlis 1 cup
Refined oil 2 tbsps
Asafoetida 1 pinch
Mustard sees ½ tsp

3. How to Make Tadka idli (Stepwise Photos)

View More

Heat oil in a non-stick pan, add asafoetida and mustard seeds and let the seeds splutter. Add chilli flakes and remove the pan from heat.
Add turmeric powder and South Indian curry powder and mix. Place pan on heat again, add ¼ cup water and mix.

5. Additional Tips and Tricks

Ingredients

Leftover mini idlis 1 cup
Refined oil 2 tbsps
Asafoetida 1 pinch
Mustard sees ½ tsp
Red chilli flakes ½ tsp
Turmeric powder ½ tsp
South Indian curry powder 1 tsp
Salt to taste
Curry leaves 8 to 10
Green chillies, chopped 2
Fresh coconut, scraped 4 tbsps

How to Make Tadka idli (Stepwise Photos)

Method

Heat oil in a non-stick pan, add asafoetida and mustard seeds and let the seeds splutter. Add chilli flakes and remove the pan from heat.
Add turmeric powder and South Indian curry powder and mix. Place pan on heat again, add ¼ cup water and mix.
When water reduces slightly, add salt, curry leaves and green chillies and mix well.
Add mini idlis and cook till the idlis are heated through.
Transfer into a bowl, garnish with coconut and serve hot with a bowl of chutney of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Key Details:

Prep:5 minutes

Cook time: 10 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Indian

Key Ingredients:

Leftover mini idlis

Red chilli flakes

Turmeric powder

South Indian curry powder

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