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    Published On : Fri, Oct 30th, 2015
    Recepies | By Nagpur Today Nagpur News

    Recepie Curd Idli

    Mini Idlis – 25
    Curd – 4-5 cup
    Milk/ Water – 1 cup
    Cilantro – for garnish
    Carrot(grated)- for garnish
    Sugar – a pinch
    Salt – to taste

    For grinding
    Cashew – 1 tblsp
    Coconut (fresh grated) – 2 tblsp
    Green chillies – 2

    For seasoning
    Mustard seeds – 1/4 tsp
    Curry leaves – 5-6
    Urad dal – 1/2 tsp
    Dry red chillies – 3-4
    Asaefoetida – a pinch
    Oil – 1 tblsp

    1. Make mini idlis in the usual procedure and keep aside. If you do not have mini idli plate, make regular idlis and cut it into four.
    2. Beat the curd with water/ milk. Add the required salt and sugar to it.
    3. Heat oil in a small pan, splatter the mustard seeds, urad dal, dry red chillies and curry leaves.
    4. Add this to the beaten curd with a pinch of asaefoetida.
    5. Grind the cashews, green chillies and grated coconut together and add it to the curd as well.
    6. Finally add the idlis half an hour before serving to prevent it from becoming soggy.
    7. Garnish with grated carrot and chopped cilantro.
    8. Refrigerate and serve it chillied. It is the most refreshing snack for a summer day.

    – You can even fry the idlis before adding to the curd to prevent it from getting too soggy quickly. In that case, do not overfry so that the idli changes its colour but try to retain the cream colour.

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