CURD IDLIS, how to make small idlis soaked in yogurt

Serving these curd idlis is a very healthy option, and for those who want to avoid fried stuff like Curd vadas, this recipe will be a blessing.
Thanks to my niece, who told to make like this, since she had recently tasted in a relatives home.

Ingredients

Enough Idli batter to make 14 Idlis

Curds/yogurt - 1 1/2 cups

Hing powder - 1/2 tsp

Salt to taste

To grind

Grated coconut - 3 tsps

Green chillies - 2

A small piece ginger

For topping

Grated carrots - 1/4 cup

Pomegranate arils - 1/4 cup

Chopped coriander leaves - 1/8 cup

Chilli powder - a pinch

Cornflakes mixture, boondi or sev, as needed to sprinkle on top

Recipe cuisine: South Indian; Category: Starters/ snacks/lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Yields 14 Idlis

Idli batter poured into the greased plate

After cooking, let them cool down

Add hing powder and salt to the curds

Ingredients for grinding loaded into the blender jar

Ground, then added to the curds

and whisked well

Arrange the idlis in a shallow plate, and cover the idlis liberally with the prepared curds

Sprinkle the grated carrot

Also, the pomegranate arils and chopped coriander/cilantro leaves

You can sprinkle some chilli powder on top of each idli, just before serving

I decorated each idli with a piece of Cornflakes mixture, to provide little bit  crunch. You can sprinkle some sev or boondi too.

This post first appeared in www.malpatskitchen.com

Notes

* You can season some mustard seeds in a teaspoon of oil or ghee and pour on top. I did not have the heart to add any oil or ghee to these very healthy Idlis

Categories: Chat items, Healthy Cooking, Snacks, South Indian Breakfasts, Starters, Tiffin Varieties