By Shireen Jamooji
August 4, 2023
Image Credits: Chhaya Raghuvanshi/Cookpad
A twist on the classic idli and packed with flavour, these slightly crisped versions of the favourite south Indian snack are made on a tawa instead of the traditional steaming for a crispy edge.
1 tbsp oil 2 tbsp onion, finely chopped ½ tsp ginger, finely chopped 1 chilli, finely chopped 1 tsp coriander, finely chopped 2 tbsp tomato, chopped 1 tsp curry leaves, chopped 2 tsp milagai podi (chilli powder blend) 1 tsp butter 1 bowl idli batter Butter (for roasting) Chopped coriander for garnish
Heat 1 tbsp oil in a cast iron pan. Sauté 2 tbsp chopped onion, ½ tsp ginger, 1 chopped chilli, and 1 tsp coriander till onion softens.
Add 2 tbsp chopped tomato, 1 tsp chopped curry leaves. Sauté till tomato softens.
Mix in 2 tsp milagai podi and 1 tsp butter. Roast till well combined.
Divide into 4 portions in the pan. Pour a ladleful of idli batter into each portion.
Sprinkle milagai podi, butter, and coriander. Cover and simmer for 10 mins, until the idli batter is cooked
Carefully flip idlis. Roast till golden brown and crisp on both sides. Serve hot with chutneys.