Hot and Sour Idlis

A community recipe by chits

Not tested or verified by Nigella.com

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Introduction

A different variety of idli made using fermented arhar dal.

Ingredients

Serves: 4

split pigeon pea
1 cup rice
1 cup 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

Method

Hot and Sour Idlis is a community recipe submitted by chits and has not been tested by Nigella.com 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.