Sagu Masala Dosa Recipe

Sagu Masala dosa recipe with step by step photos.Sagu is a typical karnataka style mixed vegetable curry made out of coconut paste with few spices which makes it unique in taste.Usually Sagu is eaten with set dosa or poori and you can even pair it with simple pulav or can be eaten with chapati/roti too.

I love to eat masala dosa any day and I try to cover many of my favorite dosa joints during my trip to Bangalore.You get the best masala dosa in Bangalore and I have mentioned in many of my earlier posts how the masala dosa available in bangalore is different from the other parts of the country.There is another version of masala dosa called Sagu masala dosa which is available only in few hotels.If I see Sagu masala dosa in the menu that would be my obvious choice than the masala dosa as I love the sagu masala dosa very much.A generous serving of thick sagu is smeared inside the dosa instead of the regular potato masala which makes it quite unique in taste.

We are lucky to have MTR in Singapore to satisfy a good masala dosa craving for a Bangalorean.Most of my trips to MTR would be having this sagu masala dosa as a constant order apart from Set dosa,Bisebele bath etc.I have not clicked step wise pics for this post but will update the space when I do next.

Check out other stuffed dosa varieties in my blog:

• Chettinad Cauliflower Masala Dosa
• Davanagere Benne Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Jini Dosa - Mumbai street style
• MLA Pesarattu / Upma Pesarattu
• Mysore Masala Dosa
• Mumbai Style Mysore Masala Dosa
• Pav Bhaji Dosa
• Schezwan Dosa - Mumbai Street style
• Spring Dosa -  Mumbai Street style

Here is how to make sagu masala dosa with step by step photos:

Sagu Masala Dosa Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins + fermentation time

Cuisine: Karnataka | Category: Breakfast

Ingredients:

for Dosa batter:

2 cups Raw Rice

1 cup Idli Rice/Par boiled Rice

3/4 cup Poha/flattened Rice

3-4 tbsp Urad dal

1 tsp Methi(Fenugreek) seeds

Salt,to taste

1/8 tsp Cooking soda

for Vegetable Sagu:

2 cups of finely diced Mixed Vegetables(Carrot,Potato,Beans,Green Peas,Cauliflower)

1 Onion,roughly chopped

1/2 tsp Mustard seeds

2 tbsp Oil/Ghee

Salt to taste

ingredients to grind for Sagu:

1" Cinnamon stick

4-5 Cloves

1-2 Marathi Moggu

1/2 cup fresh grated Coconut

1 tbsp Khus khus

1 tbsp Fried gram

5-6 Green chillies

a handful of chopped Coriander leaves,optional

1 tsp Oil

Method:

to prepare dosa batter:

• Soak both the rice together with methi seeds for 5-6 hours and soak urad dal with poha in another vessel for 3-4 hours.
• Wash the rice and urad dal+poha separately.
• Grind urad dal with poha to a smooth batter in the wet grinder and add rice to it and grind until smooth by adding enough water.
• Remove the batter to a vessel and add enough salt and little rinsed water(from the grinder bowl) and mix it nicely with the hand and cover it and let it ferment for 9-10 hours.

to prepare Vegetable Sagu:

• Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
• Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
• In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
• Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1/3 cup of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.

to prepare Sagu Dosa:

• Take required amount of fermented batter in a bowl and add little water to get the pouring consistency and add cooking soda and mix it nicely.
• Heat a thick dosa tawa and sprinkle some water to make sure that the tawa is hot.
• Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick.
• Pour 1 tbsp oil/ghee approx over it and around the edges and cover it with a lid.
• Let it roast on medium-high flame for 1-2 mins,remove the lid and spread 3-4 tbsp of vegetable sagu on the dosa and increase the flame and roast for another 1 minute.Fold it and serve.You can even spread coconut chutney on the dosa and place the sagu one side and then fold it.
• Reduce the flame for one minute and hten start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.

Serve the sagu dosa hot with coconut chutney and sagu on the side.

Notes:

1. As the quantity of urad dal is less this batter needs more fermentation time.If your dosa is porous you can avoid adding cooking soda else you can add little bit and then make dosas.
2. Sagu needs to be thick as we are placing it inside the dosa and hence if you feel the sagu is slightly thin,put it on high flame until the water evaporates a bit and become a thick gravy.
3. You can prepare masala dosa using the same batter, it comes out super crispy outside and spongy inside.

              

Technorati Tags: sagu masala dosa,sagu dosa,saagu masala dosa,karnataka recipes,bangalore recipes,breakfast recipes,dosa varieties,south indian breakfast recipes

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Ragi Idli Dosa Recipe using Ragi flour | Ragi Idli | Ragi Dosa | Ragi Idli Dosa batter

Ragi Idli Dosa recipe with step by step photos.Millets have become extremely popular these days and I have started including them on regular basis.Most of the days I am taking Millet rice instead of rice and I do not miss rice any more as the cooked millet is a good substitute for rice and pairs nicely with south indian curries,dals and sambar varieties.Finger millet is known for its high calcium and dietery fiber content and is known for its various health benefits.Ragi millet adds a very earthy taste to the dish and hence I try to include the ragi flour often in my menu in the form of Ragi Sangati, Ragi Rotti,Thalipeeth, Ragi Idli,Ragi dosa,Ragi Rava Upma,Ragi Cookies etc.

I prepare Ragi Idli using even Ragi Rava but today I am posting the recipe of idli dosa batter using ragi flour which can be used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli using ragi rava instead of ragi flour because of the usage of the rawa that gives the idli a better texture and softness,I will post that version sometime soon,but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful finger millet in their diet.If you want to use the whole finger millets instead of flour you can check out my ultimate multigrain dosa recipe where I have used the whole millets instead of the flours.

Check out other healthy dosa recipes in my blog:

• Multigrain Dosa | Dosa with mixed millets
• Adai Dosa | Mixed Lentil Dosa
• Brown Rice Dosa
• Green Whole Moong Adai
• Instant Oats Dosa
• Mixed Sprouts Adai
• Moong Dal Cheela
• Vegetable Dosa

Here is how to make ragi idli dosa recipe with step by step photos:

Ragi Idli | Ragi Dosa | Ragi Idli Dosa Recipe:

Yields 28-32 Idlis/20-22 Dosas | Author: Prathibha

Prep time: 30 mins | Cooking time: 20 mins | Total time: 50 mins +  fermentation time

Cuisine: South Indian | Category: Breakfast

Ingredients:

1.5 cups Ragi flour(finger millet flour)

1.5 cups Idli Rice

3/4 cup whole white Urad

1/3 cup Poha(flattened rice)

1 tsp Methi seeds

Salt,to taste

Water,to grind

Oil,to grease

Method:

• Soak the idli rice for 6-8 hrs.Soak whole white urad,poha  and fenugreek seeds for 4-5 hrs.

• Wash the rice and dal properly and grind everything together with poha and fenugreek seeds to a smooth paste using enough water in the wet grinder for better results.
• Add ragi flour to the ground batter and mix with hands thoroughly so that no lumps will be left.

• The batter should neither be very thick like idli batter nor very thin.
• Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
• Ferment the batter for 8-10 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.

for making Idli:

• Take out the required portion of batter(do not mix the whole batter while scooping out) and refrigerate the rest of batter.
• Grease the idli plates with oil and pour a ladle of idli batter until each impression is filled 3/4th.You can even line it with a wet muslin cloth and pour the batter on top of it.
• Steam it in idli steamer or pressure cooker(with out whistle) for 10-12 mins.Let it rest for another 5 mins.

• With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in between which helps to remove the idlis easily from the plate.If you have used muslin cloth just invert them into the hot box.
• Keep them in hot box or serve directly on to a plate.Always serve idlis hot.

for making Dosa:

• I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
• If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
• Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.
• Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.

• Pour 1 tbsp oil approx over it and cover it with a lid.
• Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
• Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.

Serve dosa with spicy chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

Notes:

1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the  batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
3. If the Idlis or dosas turn hard add a pinch of cooking soda and mix nicely and make Idlis n dosas,they will turn out nice and soft.
4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.

Technorati Tags: ragi idli using ragi flour,ragi dosa using ragi flour,ragi idli dosa batter,ragi idli dosa recipe,millet recipes,finger millet recipes,south indian millet recipes,south indian recipes,breakfast recipes,andhra,karnataka,tamilnadu

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Sago Idli Recipe | Sabudana Idli | Sabbakki Idli | Javvarisi Idli

Sago Idli Recipe with step by step photos.This recipe was passed to me by a cousin long ago when she had tasted it for the first time at her relatives place. Though the original recipe she had shared is bit different from this recipe which I had modified over a period of time to suit our taste buds. Sago Idli is a nice and different Idli variety which you can make for your regular breakfast or when you have guests,it will impress them for sure. The Idlis turn out very soft because of the usage of sago in the recipe and also the sour curd adds a nice taste to the Idlis.I have mentioned various variations in the notes section in case if you want to give a try.

The preparation process of sago Idli is very similar to the Rawa Idli just that the sago is mixed with rice rawa and soaked in sour curd overnight and prepare in the same process as Rawa Idli.

Check out other Idli varieties in my blog:

• Kanchipuram(Kanchi) Idli | Spicy Idli 
• Khara Idli / Onion Masala Idli
• Instant Oats Idli
• Khotto | Kottige - Mangalorean style Jackfruit leaves Idlis
• Rava Idli and Potato Sagu
• Stuffed Idli | Potato stuffed Idli Sandwich
• Vegetable Idli
• Idli Recipe Using Idli Rice
• Idli Recipe Using Idli Rava

Here is how to prepare sago idli recipe with step by step photos:

Sago Idli | Saggubiyyam Idli Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins +soaking time

Cuisine: South Indian | Category: Breakfast

Ingredients:

1 cup Nylon Sago(or small sago variety)

1 cup Rice Rava*

1.5 cups sour Curd

1- 1.5 cups Water

1/3 cup grated fresh Coconut

1 small onion, finely chopped(optional)

2-3 tbsp chopped Coriander leaves

2-3 Green Chilies,finely chopped

5-7 Curry leaves, finely chopped

1/4 tsp Cooking soda

1/2 tsp Mustard seeds

1.5 tbsp Oil

Salt, to taste

Method:

• Check for stones and dirt in the nylon sago and rice rava. Dry roast the nylon sago slightly until it is warm and then add rice rava and dry roast for another couple of minute until the mixture is warm. Do not roast it for long to change color, just roast until it is warm.

• Mix curd and water with a whisk and then soak sago-rice rava mixture in it over night or for 4-5 hours.

• Sago-rava mixture would have swollen up and the batter would have become very dry. Add 1/3-1/2 cup of water until you get the idli batter consistency.
• Heat 1.5 tbsp of oil in a small kadai and crackle mustard seeds and then add chopped green chilies and curry leaves and fry until they wilt.

• Add grated coconut, salt, chopped onion and coriander leaves and the tempering along with the oil and mix it nicely.
• Grease the Idli plates and keep the steamer(or cooker) ready for steaming. Fill the steamer(or cooker) with 1-1.5 inch depth of water and switch on the flame and keep it ready.

• Now add the cooking soda to the prepared batter and mix it nicely and pour the batter in the prepared idli plates.Do not bother if you see few drops of liquid(water) falling from the holes of idli plates, it would be alright after it is cooked.
• Steam the idlis for 15 mins or until the tooth pick comes out clean.
• Remove the Idlis with a Idli spoon and put them in hot box.

Serve the Idlis hot with Coconut Chutney/Sambar/Tomato Chutney/Garlic Podi.

Notes:

1. To prepare Rice rawa*: Clean and Soak the rice for some time and drain it completely and spread over a cloth so that it will drain off excess water.Coarsely grind the pound mixture in a mixer and then sieve it(do it in whipper mode).Use the rawa which is in sieve and the flour that it is sieved can be used for dosa's or regular rice flour.
2. You can increase the Rice rava quantity upto 2-2.5 cups if you are making it for a large crowd.
3. Instead of green chili you can add torn dry red chili in tempering.I add green chili for a green look of the Idlis.
4. The addition of onion is optional but gives a nice crunch, you can avoid it totally.
5. You can add vegetables like grated carrots and frozen peas to the batter before steaming.
6. Make sure you use sour curd for the recipe and also let the mixture sit overnight ,else the idlis will taste bland.
7. You can even add broken cashewnuts in the tempering ,it adds nice taste to the Idlis.
8. Nylon sago works best for the recipe,in case if you do not have use the smaller variety of sago and increase the rice rava quantity to 1.5 cups.
9. If you do not have Rice rava you can use Idli Rava but Rice rava is good for the recipe.Otherwise you can use even the regular sooji for the recipe.

Technorati Tags: sago idli recipe, sabbakki idli recipe, saggubiyyam idli recipe, sabudana idli recipe, karnataka style sabbakki idli, idli varieties, south indian idli recipes, vysya community special recipes

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Jini Dosa Recipe | Mumbai Street Style Jini Dosa Recipe

It's been a long time I have posted any dosa recipe in my blog. If you are a regular reader of my blog you would know about my love for dosas and many of my blogger friends used to call me a Dosa queen for the varieties of dosa I have posted in my blog.I love Dosa and especially the Mysore Masala Dosa is one among the top 5 breakfast dishes for me.

When it comes to fusion food I would say that Mumbai tops the list in that category as we get various varieties of snacks,chaats and the regular food in various variations and dosa is one example among them. I love the various varieties of dosas we get in mumbai though I am still very loyal to the authentic Dosas we get in Bangalore and in my opinion nothing can beat the taste of  Masala Dosa from Bangalore.

Talking about the Mumbai street style dosas, there are various varieties, the list of the dosas would go upto 100+ varieties like Schezwan Dosa, Noodle Dosa, Spring Dosa,Chinese Dosa, Jini Dosa, Mumbai style Mysore Masala, Pav Bhaji Dosa, Cheese Dosa, Chili Mili Dosa to name a few.  I love the way they play with the ingredients by mashing them on the dosa and the way it is served really impressed me - it is really fun to watch the way they use the masher to mix the ingredients.My favourite Dosa varieties among the lot are Jini Dosa, Pav Bhaji Dosa, Schezwan Dosa and Mumbai style Mysore Masala and I have posted all my favorite recipes in my blog before.

Dosa lovers,check out various Dosa variations in my blog here -

• Chettinadu Cauliflower Masala Dosa
• Mysore Masala Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Masala Uthappam | Uthappam topped with spicy alu masala
• Pav Bhaji Dosa
• Kharada Eerulli Dosa/Spicy Onion Dosa 
• Schezwan Dosa
• Spring Dosa
• Mumbai style Mysore Masala

If you are interested in other dosa recipes,check out more varieties here.

Jini Dosa Recipe | Mumbai Street style Jini Dosa:

Serves 2 | Author: Prathibha

Prep time: 30 mins | Cooking time: 20 mins | Total time: 40 mins

Cuisine: South Indian | Category: Breakfast/Snacks

Ingredients:

2 cups Dosa Batter

1.5 tbsp Besan(Chickpea flour),optional

3/4 cup Potato masala,optional

1 cup grated Processed Cheese,Amul or equivalent

7-8 Paneer cubes,grated

1/2 tsp Garam masala

1.5 tsp Red chili powder

2-3 tbsp Tomato -Chili Sauce

Salt, to taste

1/3 cup Butter

Vegetables:

1/2 cup shredded Cabbage

1/2 cup Onions,finely chopped

1/2 cup Tomatoes, finely chopped

1/4 cup Spring onions,finely chopped

1/2 cup grated Carrots

1/2 cup grated Beetroot

1/2 cup Capsicum,finely chopped

for Tomato-Garlic Chutney:

2 large Tomatoes

5-6 big Garlic pods

2-3 Red chilies

Salt, to taste

Method:

• Grind tomatoes,garlic pods, red chilies and salt to a smooth chutney and keep it ready.

• Chop and grate the vegetables as mentioned above and keep them ready.
• Add besan to the dosa batter and add a tbsp of water and mix it nicely until you see no lumps of  besan in the batter.

• Heat the tawa and pour a big ladle of dosa batter and spread in a circular motion like how we do our usual dosa.It should be of 10-12" diameter.Keep the flame on Low-Medium.
• Now quickly add a tbsp of each chopped/grated vegetable -chopped onions,spring onions, capsicum, tomatoes, cabbage and grated carrots,beetroot in the center of the dosa.

• Add quickly a tbsp of Potato masala(if adding), 1 tbsp of grated paneer, 2 tsp of Tomato-Garlic chutney, 1 tsp of Tomato-Chili sauce, 1/4 tsp Red chili powder, a pinch of Garam masala, Salt, 1-2 tbsp butter and 1 tbsp of  grated Cheese and quickly start mixing and mashing with a potato masher until it is nicely mashed. 

• Spread the masala evenly over the dosa using a spatula and then add generous amount of grated cheese on the entire dosa.Always keep a watch on the flame and make sure that you are not burning the dosa at any stage.

• You can cut the dosa on the pan into four-five vertical stripes using a pizza cutter or sharp wooden/metal spatula as shown in the picture and roll each portion and put it on the serving plate. (OR)  you can roll the dosa first and cut into 4 pieces on the tawa or by transfering it on to the chopping board.
• Sprinkle some water on the tawa and wipe it using a kitchen napkin and start repeating the process.

Serve the Jini dosa hot with Coconut Chutney and Sambar.Check out other side dishes for Idli/Dosa here

Notes:

1. If you find it difficult to mash the masala on the dosa you can do it in a pan and add the masala to the dosa and spread it.For that hear butter and oil in a pan and add all the chopped and grated vegetables and fry them for 2-3 minutes and mash it slightly and then add red chili powder, garam masala,salt, tomato-garlic chutney, tomato-chili sauce to it and mix nicely. Keep the mixture ready.Now you can add 3-4 tbsp of cooked vegetable mixture, 1 tbsp of  potato masala, 1 tbsp of grated paneer , butter and cheese on the dosa and mix it nicely and spread on dosa, it is quick and easy to follow this process when making in large quantities.
2. The addition of  besan to the dosa batter  is entirely optional but it gives a nice golden color to the dosa,hence I add it.
3. I did not add potato masala to my recipe but still it tasted great.
4. You can even add a tbsp of coconut chutney on the dosa along with the other ingredients and masala but I do not prefer to add.
5. The amount of cheese and butter is entirely upto you. You can add less or more according to your taste buds.
6. For Jain version, avoid potato curry in the recipe and add more paneer in the recipe and also replace onions with more amount of cabbage.Also, us tomato sauce(no onion-no garlic) instead of tomato-garlic chutney in the recipe.
7. Do not skip adding tomato-garlic chutney in the recipe, it adds a nice flavor and taste to the dosa.

Technorati Tags: jini dosa, mumbai street style jini dosa recipe, fusion recipes, dosa varieties, 100 dosa varieties in mumbai, cheese dosa recipe, gini dosa ,vegetable cheese dosa recipe, mumbai khao galli dosa varieties

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Idli Fries | Baked Idli Fries | Idli Fry Recipe

Idli is a very commonly prepared breakfast in most of the south Indian households. Idli is so verstaile that one can make various recipes with the left over Idlis like Idli fries, Dahi Idli,Tawa Idli, Idli Upma, Chili Idli, Cocktail Idlis, Kaima Idli, Idli Manchurian etc. We usually would not have left over Idlis at my place but sometimes I make few additional Idlis just to turn them into simple snacks for the evening. 

Coming to today's post, I somehow never liked the idea of deep frying the Idlis for obvious reasons.Also when one can make delicious guilt free Oven baked fries why should I even think of frying it in oil and consume unnecessarily calories. But if you do not bother to add few more calories , please go ahead and deep fry them too, they taste delicious. But I would confess that these Oven baked Idli fries are delicious too, so do not under estimate them. Next time you have few left over Idlis, do give this recipe a try and I am sure you would end up making it often.

Check out other recipes here which can be prepared using left over Idlis:

• Masala Cocktail Idlis | Milagai Podi Mini Idlis
• Masala Idli Fries..from left over Idlies
• Tawa Idli | Spicy Tava Idli 
• Tri Color Cocktail Idlis
• Idli Upma
• Dahi Idli

Baked Idli Fries Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Baking time: 15 mins | Total time: 20 mins

Cuisine: South Indian | Category: Snacks

Ingredients:

4-5 left over Idlis

Red Chili powder or Idli Chili Powder(Milgai Podi), to sprinkle

Salt, to taste

Oil, to coat the idlis

Method:

• Refrigerate the left over Idlis for a couple of hours or you can even use left over idlis which sat for a couple of hours at room temperature for this recipe.

• Cut the Idlis into wedges like how it shown in the picture.Apply Oil evenly on both the sides using a brush.

• Line the Baking tray with aluminium foil and arrange the Idli wedges in a single layer and bake it in a preheated oven at 160 degrees for 15-20 mins until they turn golden brown in color. You can even turn them to the other side half the way and bake on the other side as well, I usually bake it one side until they turn golden brown.

• Sprinkle salt and red chili powder(or Idli chili powder) on them.

Serve the Idli Fries hot with Tomato sauce or Coconut Chutney or Tomato Chutney.

Notes:

1. You can deep fry the idlis instead of baking them or you can even shallow fry them in a flat tawa. If you are deep frying them make sure that you refrigerate the idlis otherwise they might start breaking up in oil.
2. One can follow this process and use them for Chili Idli,Tawa Idli or Kaima Idli for a guilt free version.
3. You can even sprinkle chaat masala or dunk the crispy idli fries in sambar and eat.

Technorati Tags: Idli fries, baked idli fries, idli fry recipe, left over idli recipes, tea time snacks, snacks recipes, south indian snacks recipes, idli recipes for kids

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Dahi Idli Recipe | Thayir Idli | Left over Idli Recipes

If you have ever visited any Mumbai Udupi hotel you would have seen this Dahi Idli in their menu. Mumbai has a very special touch for South Indian food especially the dosa varieties we get in Mumbai is completely different and unique. Idlis also have taken a new avatar in the form of  Podi Idli, Masala Idli,Tawa Idli, Dahi idli etc. If you have left over Idlis you can turn them into various snacks - Idli upma, Idli fries, Tawa Idli, Podi Idli, Chili Idli, Dahi Idli, Idli Manchurian etc. I must say that dahi idli is the easiest of all. Also the taste of it is very similar to Dahi vada and also has very less calories.

I am posting a South Indian version of Dahi Idli where as one can transform it into a North Indian style chaat by adding the chaat chutneys and spices. I have mentioned about it in the Notes section and prepare this simple yet delicious Dahi Idli according to your taste buds. The addition of coconut in the dahi mixture adds a nice taste and texture and makes it very south Indian but if you do not have it you can skip it and it still tastes delicious.

Check out various snacks recipes from left over Idlis.

• Tawa Idli | Spicy Tava Idli 
• Idli Upma - using left over Idlis 
• Masala Idli Fries
• Tri Color Cocktail Idlis

Dahi Idli Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South Indian | Category: Chaats/Snacks

Ingredients:

4 left over Idlis(cut into 9 or16 cubes) or 20 mini Idlis

2 tbsp grated Carrot

1 tbsp Coriander leaves

Boondi,to garnish,optional

for curd mixture:

1 cup fresh Curd, nicely beaten

3 tbsp grated fresh/frozen Coconut

1 tsp grated Ginger

1/2 tsp Sugar,optional

Salt to taste

to temper:

4-5 Curry leaves

1 Red chili, broken

1 green chili,slit

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

2 tsp Oil

Method:

• Cut the Idlis into pieces and grate the carrot and cut the coriander and keep it ready.

• In a small pan heat oil and crackle mustard and cumin seeds and add slit green chili and red chili and fry for a bit and add curry leaves and switch off the flame.
• Beat the curd nicely with salt and sugar and then add ginger paste and grated coconut to it and mix well.I used frozen coconut which has very fine texture hence I added it directly.You can even grind coconut and ginger and add it to the curd mixture.

• Arrange mini idlis or idli cubes in two separate shallow plates or a big bowl if serving for a crowd.

• Add curd mixture on it evenly taking care it covers all the sides.Be generous to add it as the idli pieces absorb a bit.
• Sprinkle grated carrot, chopped coriander and pour the tempering evenly over the curd layer on idlis.

• Leave it for half an hour.If you are in hurry set aside atleast for 10 mins for idli to absorb flavors.
• While serving sprinkle boondi over the dahi idli.

Serve it immediately and Enjoy!!

Notes:

1. The addition of coconut and ginger adds a south Indian touch to it. If you want you can avoid it completely but I like it for extra flavor and texture.
2. It is best to make with left over idlis than the fresh idlis.If you are using fresh idlis let them cool completely before adding the curd mixture.
3. Once the curd is added try it leave it for half an hour for idli to absorb the flavors from spices and dahi.Add the remaining ingredients like carrot, coriander and boondi just before serving.
4. If you want to turn it into North Indian style Dahi Idli avoid coconut in the recipe, top the dahi mixture with green chutney and sweet chutney and sprinkle a generous pinch of red chili powder, cumin powder,chaat masala and black salt and garnish with coriander and sev.Even this tastes very nice.

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