Hopping on the ‘healthy eating’ train has taken a toll on my blog. I have been avoiding food reviews like the plague just because I have been trying to work out and lose all those excess pounds that come free along with the free food and drinks involved. I have decided to limit myself to no more than 2 food reviews in a month. Just as I make my own food at home every day, I need to keep things interesting for myself since it is easy to get bored of eating the same thing. Idlis are something that are both healthy and yummy and I can never get enough of them. But one way to experiment with these is to make Dahi Idli. Ah, the thought of chilled Dahi Idli on a hot summer day! Here is my version for the recipe:
Dahi Idli
Serves 2
Calories per portion: 250
Recipe Source: SelfIngredients:
2 Cups Chopped Idli (Chop each idli into 4-6 or use mini Idlis)
1 Cup Yogurt
1/2 Cup Water
1 tsp Mustard Seeds
1/2 tsp Urad Dal
A pinch of Asafoetida (Hing)
2 Green Chilies, Chopped/Slit
1 Dried Red Chili (Optional)
5 Curry Leaves
Salt to taste
Sugar to taste
Oil for tempering
Leftover Coconut Chutney and Mulgapodi (Gun Powder) for Garnish.
Method:
Beat together Yogurt, Water, Salt and Sugar. Keep it chilled in the refrigerator.
I lightly pan fried the Idli pieces for flavor in 1 Tbsp Oil, but you can skip this step.
Heat Oil (about 1.5 Tbsp) in a pan, and add in the Mustard seeds. Let them crackle, and then add Urad, Hing, Green Chilies, Red Chili and Curry Leaves. Once everything is fragrant, pour over the chilled Yogurt mixture and stir to incorporate.
Add in the Idli Pieces an hour before serving so they can soak up the amazing yogurt flavor. Garnish with leftover Chutney and Mulgapodi and enjoy!
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