Category: Breakfast, Dinner, Fasting Recipes, Traditional
Yields: 1 Serving Difficulty: Medium Prep Time: 3 Hr Cook Time: 15 Mins Total Time: 3 Hr 15 Mins
Idlis are our family favorites. A day brightens up for us with a plate of Idli and Chutney for the breakfast. A once in a while American breakfast is fine, but the very next day the south Indian taste buds look in for Idlis. There is a variety of Idlis that I make including the Rava Idly, Kanchipuram Idli, etc. This Thayir Idli is one such that is foolproof and never fails to ferment what so ever the weather may be. Also, this thayir Idli/ Curd Idli has some spices, making it suitable for the winter mornings. A plate of Thayir Idli with some Podi and simple coconut chutney and a hot cup of coffee or tea will brighten up your day. Do try this out and leave your comments.
Ingredients
Adjust Servings
Instructions
- Measure two cups of raw rice in a bowl. Add water and soak them for 5 hours.
- Measure half a cup of Urad dal and soak them for 3 hrs.
- Once it is soaked, drain water and grind the dal first and then rice. Transfer them to the bowl.
- Add a quarter teaspoon of jeera seeds, half a teaspoon of crushed pepper, one-third cup of curd, and salt to taste. Combine them with the batter and allow it to ferment for 8 hrs or overnight.
- Mix the fermented batter.
- Pour the batter into Idli molds. Steam the Idlis for 7- 8 mins until they are cooked.
- Thayir Idlis are ready.
Notes
- In this recipe, I have used jeera seeds and Peppercorns only. You may also add soaked channa dal and a spring of curry leaves before making Idlis.
- There is no need to add methi seeds in this Idlis as we are adding Curd which will render soft Idlis.
- I have used my thattu Idli molds to make this Idli. You can also use the regular Idli mold or dhokla mold and then cut them into pieces.