Dahi Idli Recipe: Soft, Tangy, and Refreshing South Indian Snack
45 minutes
1049 reads
About Dahi Idli Recipe: Soft, Tangy, and Refreshing South Indian Snack
Discover the delightful taste of Dahi Idli, a South Indian breakfast or snack that's both incredibly easy to make and bursting with flavor. This recipe transforms soft, steamed idlis into a cool and tangy treat, perfect for a hot summer day or a light yet satisfying meal.Unlike its fried counterpart, Dahi Vada, Dahi Idli offers a healthier alternative, packed with the refreshing goodness of creamy yogurt and a fragrant tempering of mustard seeds, cumin, and curry leaves. The subtle spice and tangy yogurt perfectly complement the soft, fluffy idlis, creating a culinary masterpiece.This recipe provides clear instructions for making both the idlis and the flavorful yogurt topping, ensuring a delicious and authentic Dahi Idli experience. Prepare to be amazed by how simple yet impressive this dish truly is!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Idlis
For the Yogurt Topping
- 2 cup Yogurt curd
- 1.5 tsp Salt adjust to taste
- 1 tsp Sugar powdered
- 1 tsp Chili Powder red
- 1 tsp Cumin Powder roasted
- 1 tsp Pepper Powder black
- 2 tsp Oil for tempering
- 2 tsp Mustard Seeds rai
- 1 tsp Chickpea split, split chickpeas
- 1 tsp Gram black, split, split black lentils
- 2 tsp Tamarind Chutney sweet
- 7 leaves Curry Leaves
- 4 tbsp Boondi for garnish, optional
Instructions
Prepare the Idli Batter
- Whisk together the yogurt, semolina, salt, and water until smooth. Let the batter rest for at least 20 minutes.
Steam the Idlis
- Heat water in a steamer until boiling. Grease the idli molds with oil. Add baking soda to the batter and mix well. Ensure the batter is neither too thick nor too thin. Pour batter into the greased molds, filling each about ¾ full.
- Steam the idlis for 8-10 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from steamer and let cool slightly before removing from molds.
Make the Yogurt Topping
- In a bowl, whisk together the yogurt, salt, and powdered sugar.
Temper the Spices
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add chana dal, urad dal, and curry leaves. Fry until the dal turns golden brown.
- Pour the tempered spices into the yogurt mixture and mix well.
Assemble and Serve
- Arrange the cooled idlis on a serving plate. Pour the yogurt mixture over the idlis. Sprinkle with red chili powder, black pepper powder, roasted cumin powder, and boondi (optional). Drizzle sweet tamarind chutney over the top. Serve immediately.
Recipe Notes
Expert Tips for Perfect Dahi Idli
- For extra fluffy idlis, let the batter rest for at least 30 minutes to allow the semolina to fully hydrate.
- Don't over-steam the idlis, as this can make them rubbery. Check for doneness with a toothpick or knife.
- For a richer flavor, use homemade yogurt instead of store-bought.
- Feel free to experiment with different chutneys to complement the Dahi Idli, such as coconut chutney or mint chutney.
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Recipe Nutrition
Calories: 161kcalCarbohydrates: 10gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1568mgSugar: 9g
Ruchi sharma
Articles: 22
5 Comments
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This is exactly what I was looking for!
Looks so delicious! Thanks for the recipe.
Looks so wonderful! Thanks for posting.
Superb
Awesome recipe 🙂