Curd Idli | How To Make Curd Idli | Instant Idli Recipe | Breakfast Recipes | Ruchi

Curd Idlis | Instant Idli Recipe | How To Make Instant Curd Idlis | Easy Idli Recipe | Idli For Breakfast | Basic Idli Recipe | Soft Idli Recipe | How To Make Idli | South Indian Recipes | South Indian Breakfast | Dahi Idli Recipe | Homemade Idli Recipe | Steamed Idlis | Healthy Breakfast Recipe | Breakfast Recipe | Snack Recipe | Quick & Easy Breakfast Recipes | Quick & Easy | Rajshri Food

Learn how to make Curd Idlis at home with our Chef Ruchi Bharani

Curd Idlis Ingredients

How To Prepare the Batter For Idli
Idli Batter
1/2 tsp Turmeric Powder
Salt to Taste
1/2 tsp Eno Fruit Salt

How To Steam The Curd Idli

Tempering For The Curd
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Ginger (chopped)
2 Garlic Cloves (chopped)
2 Green Chillies (slit)
10-12 Curry Leaves

Preparing the Curd
2 cup Curd
1/2 cup Water
1/4 tsp Cumin Seed Powder (roasted)
1/2 tsp Black Salt
2 pinch Red Chilli Powder
Salt to Taste
Coriander Leaves
1/4 tsp Red Chilli Powder

Adding Tempering to the Curd

Unmolding The Curd Idlis

Pouring Curd Over the Idlis

For Garnish
Cumin Seed Powder
Black Salt
Red Chilli Powder
Coriander Leaves

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About Idli
Idli or idly, is a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Eastern and Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli has several variations, including rava idli, which is made from semolina. Regional variants include sanna of Konkan.
There are several regional variations of Idlis made in South India and Sri Lanka. With the emigration of south Indians and Sri Lankans throughout the region and world, many variations on idli have been created in addition to the almost countless local variations. Hard-to-get ingredients and differing cooking customs have required changes in both ingredients and methods. Parboiled rice can reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used. Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli). Dahi (yogurt) may be added to provide the sour flavour for unfermented batters. Pre-packaged mixes allow for almost instant idlis.
In addition to or instead of fenugreek other spices may be used such as mustard seeds, chili peppers, cumin, coriander, ginger, etc. Sugar may be added to make them sweet instead of savoury. Idli may also be stuffed with a filling of potato, beans, carrot and masala. Leftover idlis can be cut-up or crushed and sautéed for a dish called idli upma. A microwave or an automatic electric steamer that is non-stick is considered to be a convenient alternative to conventional stovetop steamers. Batter preparation using a manual rocking rock grinder can be replaced by electric grinders or blenders. Many restaurants have also come up with fusion recipes of Idlis as idly manchurian, idly fry, chilly idly, stuffed idly, to name a few. |

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