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Hot and Sour Idlis

A community recipe by

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A different variety of idli made using fermented arhar dal.


Serves: 4

  • split pigeon pea
  • 250 rice
  • 250 dried red chilli pepper
  • 6 tamarind paste
  • 2 tablespoons asafoetida
  • 1 pinch of turmeric
  • ½ teaspoon salt (to taste)
  • grated jaggery
  • 1 tablespoon chopped onion


Hot and Sour Idlis is a community recipe submitted by chits and has not been tested by so we are not able to answer questions regarding this recipe.

  • Wash and soak the dal and the rice separately in three cups of water each for four to six hours. Drain and grind the dal to a smooth paste and the rice to a coarse paste. Mix them thoroughly. Leave it aside for four or five hours to ferment.
  • Grind the red chillies and tamarind to a fine paste. Add asafoetida, turmeric powder, salt and red chilli-tamarind paste to the batter and mix well.
  • Dissolve jaggery in a little water and add to the batter and mix well.
  • Heat a little water in the steam pot.
  • Grease the idli moulds. Pour the batter into the moulds, sprinkle the onions on top and steam for about fifteen minutes or till done.
  • Serve hot with chutney of your choice.
  • Additional Information

    Preparation Time :5-6 hours Cooking Time :30-40 minutes

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