Chilli Idli

Spice up your regular idly with this classic recipe. Serve it as finger food for when you have company, or for when you just feel like a chilli idly.Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium, totam rem aperiam, eaque ipsa quae ab illo inventore veritatis et quasi architecto beatae vitae dicta sunt explicabo. Nemo enim ipsam voluptatem quia voluptas sit aspernatur aut odit aut fugit, sed quia consequuntur magni dolores eos qui ratione voluptatem sequi nesciunt. Neque porro quisquam est, qui dolorem ipsum quia dolor sit amet, consectetur, adipisci velit, sed quia non numquam eius modi tempora incidunt ut labore et dolore magnam aliquam quaerat voluptatem.


Recipe Info:

Prep Time

10 Mins

Cook Time

30 Mins

Total Time

40 Mins





Recipe Ingredients:

  • Dosa Idli Batter
  • Carrot (finely chopped)- 1/2 cup
  • Mustard seeds- 1/2 tsp
  • Hing- 1 pinch
  • Cumin seeds- 1/2 tsp
  • Dry red chilli- 1
  • Cashew nuts- 5-6 (broken into pieces)
  • Thick yoghurt- 1/4 cup
  • Green chilli- 2 (finely chopped)
  • Grated ginger- 1 tsp
  • Curry leaves- 1-2
  • Eno fruit salt- 1 tsp
  • Oil- 2 tbsp
  • Ghee- 1/2 tbsp
  • A few coriander leaves
  • Salt as per taste

Step-by-Step Instructions:

  • Take a pan or a Kadai, heat 1 tbsp oil and ½ tbsp ghee on a low flame, then add mustard seeds when they start to crackle, add cumin seeds, and hing. Sauté until the dal turns light brown, add curry leaves, dry red chilli, and cashew nuts sauté them for next 1 minute.
  • Once it is done, turn off the flame and transfer the mixture to a plate and let it cool for 9-10 minutes.
  • Take a large bowl and prepare a mixture by adding yoghurt, finely chopped green chillies, grated ginger, and salt.
  • Add 1 cup of water into the mixture. Mix it well and make sure there is no lump left.
  • Add chopped coriander and grated carrot in the mixture and keep it aside for 10-15 minutes.
  • Add Eno fruit salt in the idli recipe and stir it well. Mix all the prepared mixtures together and add them with the idli batter.
  • Pour water in the steamer and heat over a medium flame—grease idli moulds/plates with oil.
  • Pour the batter in grease moulds and steam it on a medium flame for 15-20 minutes.
  • Once it is cooked, turn off the flame, remove moulds from the steamer when it is cool down a bit, remove the prepared idli and it is ready to be served with any chutney of your taste.