Double Decker Idlis
by Tarla Dalal
Added to 197 cookbooks
This recipe has been viewed 33231 times
Piping hot idlis are part of a traditional breakfast in South India.
- For the idlis, wash the rice and dal thoroughly and soak for at least 6 to 7 hours.
- Grind, add salt and mix well. Cover and leave in a warm place for 6 to 8 hours.
- For the potato layer, heat the oil, add the urad dal and mustard seeds and fry for 1/2 minute.
- Add the curry leaves, green chillies and asafoetida and fry for a few seconds.
- Add the onions and turmeric powder and cook for 3 to 4 minutes.
- Add the potatoes, chilli powder and salt. Cool the mixture.
- For the coconut chutney, put the coconut, dalia, green chillies, coriander, curry leaves and 2 tablespoons of water into a blender and blend for a few minutes. Do not grind finely.
- For the seasoning (for the chutney), heat the oil and fry the mustard seeds for a few minutes. Add the curry leaves, red chilli and asafoetida. After a few seconds, add the seasoning to the coconut chutney, yoghurt and salt.
- To proceed, grease the banana leaf rounds and place in an idli-stand.
- Put 1 teaspoon of chutney, 1 tablespoon of potato stuffing and 1 to 1 1/2 tablespoons of batter on each banan leaf round.
- Steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis. Serve hot.
- Goodness Guide :
- An ideal pre-event snack.
- Low in fat, high in carbohydrates.
Nutrient values Per Serving :
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