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Idli with a spicy mix



Amazing smooth and soft pastry that is cooked in a special steaming pot. The idli is wonderful in combination with any dish that has a sauce in it. It absorbs the sauce inside and it's just a pleasure. There are many versions of Idli, made also from rice flour that is suitable for those who do not eat gluten.

Idli, was not something from childhood memories. But the first time I tasted, at that moment I knew it, and the memories floated and rose with great excitement.

In this recipe, we will add a spicy mix. if you don't have all the ingredients - no worries! this is your chance to be creative and use whatever you have in your pantry!


Tip: If you do not have the special idli steaming pot, you can use a bamboo pot for steaming, put paper crowns (cuffs), pour into them up to a height of 2/3 and cook by steaming. The shape is different but the taste is exactly the same.


Dough mixture ingredients:

1 cup flour (140 g)

1/2 cup semolina (70 g)

1/4 cup oil (50 ml)

1 tablespoon dry yeast (10 g)

1 teaspoon sugar (5 g)

1 teaspoon salt (5 g)

1 cup water (240 ml)

2 eggs size M


Spicy mixture ingredients:

1/2 cup chickpeas soaked for 3 hours in water

1/2 finely chopped purple onion

1 teaspoon black mustard seeds

1 teaspoon coriander seeds

A handful of chopped curry leaves

2-3 chopped shatta pepper

1/2 cup unroasted chopped cashews

3 tablespoons oil for frying


Preparation of the spicy mixture:

  1. Fry the onion until golden

  2. Add the rest of the ingredients and lightly fry

  3. cool well

Dough mixture preparation:

  1. Mix all the dry ingredients in a bowl

  2. Add eggs and oil and mix

  3. Add the water gradually until a thick texture is obtained (if necessary add a little more water or alternatively do not use the entire amount of water)

  4. Cover with a damp towel and swell for about 2-3 hours

  5. Grease the sockets in a steaming pot to make the idli

  6. Add the spicy mixture and mix well

  7. Pour a tablespoon of the batter into each socket

  8. Fill the steaming pot with water until marked sign

  9. Cook on a steamer for about 20 minutes to half an hour

  10. Cool slightly and extract with a spoon or non-serrated knife gently so as not to ruin the shape






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