Idli is a south Indian recipe. Today I am sharing a my innovative Tadka Pan Idli. Tadka pan idli is crispy in outside and soft inside. You can serve it with tomato ketchup and any other chutney of your choice .
Yield / Serves
1 cup semolina
1 cup whisked curd
2 - 3 tbsp oil
2 tbsp green coriander leaves
2 tbsp chopped capsicum
Â½ tsp mustard seeds
1 tsp urad dal
10 - 12 curry leaves
1 tsp ginger garlic paste
Â½ tsp eno fruit salt
Â¾ tsp salt
Take fine semolina in a mixing bowl. Add whisked curd, salt, ginger garlic paste. Mix well.
Add water and make batter like that of normal idli. Keep batter aside for 5 - 10 minutes.
For tadka to add in it, take a small tadka pan. Pour 1 tsp oil in it. Heat it.
Add some mustard seeds let it cracked. Add urad dal, roast till pink add onion, ginger garlic paste and chopped capsicum roast slightly.
Add curry leaves. Add tadka to the batter, mix well. Add eno fruit salt mix it.
Heat wok, keep flame low, pour oil in the pan.
Once hot put mustard seeds, pour some batter, even out the batter.
Keep flame low. Pour some oil on the sides as well as over it.
Cover and cook it for 2 - 3 minutes. After 3 minutes, check the idli, when slightly brown, flip it.
Cover again and cook on low flame for 3 minutes.
Once roasted from both sides and ready, take out and keep in a plate.
To make idli with veggies add to the batter some capsicum, green peas and some green coriander. Mix it well.
Add oil to pan to heat then make idli likewise the previous ones.
All the idlis are cooked and ready.
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