Curd Idli

curd idly










  • Mini Idlis  25
  • Curd    4-5 cup
  • Milk/ Water   1 cup
  • Sugar   a pinch
  • Salt  to taste
  • Tamarind chutney  2 tbsp

For grinding

  • Cashew   1 tbsp
  • Coconut (fresh grated) 2 tbsp
  • 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


  •  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.
  • Fry the idlis , do not overfry  to retain the cream colour.
  •  Beat the curd with water/ milk. Add the required salt and sugar to it.
  • Heat oil in a small pan, splatter the mustard seeds, urad dal, dry red chillies and curry leaves.
  •  Add this to the beaten curd with a pinch of asaefoetida.
  • Grind the cashews, green chillies and grated coconut together and add it to the curd as well.
  • Finally add the idlis half an hour before serving to prevent it from becoming soggy.
  • Garnish with chutney of your choice like in dahi vada.
  •  Refrigerate and serve it chillied. It is the most refreshing snack for a summer day.


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