Zesty Tadka Idli: South Indian Delight in Every Bite!

Name: Zesty Tadka Idli: South Indian Delight in Every Bite!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: South Indian
Ingredients: 1 cup semolina (rava or suji); 0.5 cup thick curd; 1 tbsp lemon juice; 0.75 cup water; 1.25 tsp baking soda or fruit salt (like Eno); 0.25 tsp salt; 2 tbsp neutral oil; 0.5 tsp mustard seeds (rai); 1 sprig curry leaves; 0.5 tsp cumin seeds (jeera); 0.5 tsp red chilly powder; 0.5 tsp garam masala; 1 tsp grated ginger; 1 large onion, chopped; 1 tsp salt; 2 piece tomatoes, chopped; 2 tbsp tomato sauce; 1 sprig coriander leaves

by Ritu Nanda (@no1cookingbyritu)

Prep Time

20min

Cook Time

20min

Total Time

40min

South Indian Breakfast Snack Vegetarian

A delightful twist on traditional idlis, these savory treats blend South Indian flavors with a zesty tadka. Perfectly steamed rava or rice idli are lightly seasoned and mixed with the Tadka. Tadka Idli is not just a snack but a quick-fix culinary delight that satisfies cravings in minutes. Whether for...

Ingredients

4 Servings

(1 serving = 2 idli)

Ingredients for Idli

1cup
semolina (rava or suji)
1/2cup
thick curd
1tbsp
lemon juice
3/4cup
water
1 1/4tsp
baking soda or fruit salt (like Eno)
1/4tsp
salt

Ingredients for Tadka

2tbsp
neutral oil
1/2tsp
mustard seeds (rai)
1sprig
curry leaves
1/2tsp
cumin seeds (jeera)
1/2tsp
red chilly powder
1/2tsp
garam masala
1tsp
grated ginger
1
large onion, chopped
1tsp
salt
2piece
tomatoes, chopped
2tbsp
tomato sauce
1sprig
coriander leaves

How to make Zesty Tadka Idli: South Indian Delight in Every Bite!

Method to cook Idli

Mix the semolina, curd, salt, lemon juice and water to form a batter.
Add water slowly as required to make a flowy smooth batter, but it should not be runny. How much water you add depends on the thickness of the curd. less is needed if curd is thin.
Let the batter rest for 15 minutes.
Mix in the baking soda well.
Ladle approximately 2 tbsp batter in each cavity of the idli mould and steam for 15 minutes if using a conventional steaming method. If you use microwave moulds, the process is faster and you can get puffy idlis in 3.5 to 4 minutes on high power.

Method to cook Tadka (Tempering)

In a cast iron pan, splutter mustard seeds, cumin, and curry leaves in a little oil.
Add the onions, ginger, and tomatoes.
Cook till they become soft.
Add in the salt, chilly powder and garam masala.
Add in the tomato sauce.
Mix the tadka with the idli.
Garnish with coriander leaves.

Tips & Tricks

Using a cast iron pan adds nutrition to the food and requires very little oil as it is naturally non-stick when well-seasoned.
You can even use your leftover Idlis to make this.
I love using these microwave idli moulds as they make the work so much faster.