Dahi Idli Recipe | Thayir Idli | Left over Idli Recipes

If you have ever visited any Mumbai Udupi hotel you would have seen this Dahi Idli in their menu. Mumbai has a very special touch for South Indian food especially the dosa varieties we get in Mumbai is completely different and unique. Idlis also have taken a new avatar in the form of  Podi Idli, Masala Idli,Tawa Idli, Dahi idli etc. If you have left over Idlis you can turn them into various snacks - Idli upma, Idli fries, Tawa Idli, Podi Idli, Chili Idli, Dahi Idli, Idli Manchurian etc. I must say that dahi idli is the easiest of all. Also the taste of it is very similar to Dahi vada and also has very less calories.

I am posting a South Indian version of Dahi Idli where as one can transform it into a North Indian style chaat by adding the chaat chutneys and spices. I have mentioned about it in the Notes section and prepare this simple yet delicious Dahi Idli according to your taste buds. The addition of coconut in the dahi mixture adds a nice taste and texture and makes it very south Indian but if you do not have it you can skip it and it still tastes delicious.

Check out various snacks recipes from left over Idlis.

• Tawa Idli | Spicy Tava Idli 
• Idli Upma - using left over Idlis 
• Masala Idli Fries
• Tri Color Cocktail Idlis

Dahi Idli Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South Indian | Category: Chaats/Snacks

Ingredients:

4 left over Idlis(cut into 9 or16 cubes) or 20 mini Idlis

2 tbsp grated Carrot

1 tbsp Coriander leaves

Boondi,to garnish,optional

for curd mixture:

1 cup fresh Curd, nicely beaten

3 tbsp grated fresh/frozen Coconut

1 tsp grated Ginger

1/2 tsp Sugar,optional

Salt to taste

to temper:

4-5 Curry leaves

1 Red chili, broken

1 green chili,slit

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

2 tsp Oil

Method:

• Cut the Idlis into pieces and grate the carrot and cut the coriander and keep it ready.

• In a small pan heat oil and crackle mustard and cumin seeds and add slit green chili and red chili and fry for a bit and add curry leaves and switch off the flame.
• Beat the curd nicely with salt and sugar and then add ginger paste and grated coconut to it and mix well.I used frozen coconut which has very fine texture hence I added it directly.You can even grind coconut and ginger and add it to the curd mixture.

• Arrange mini idlis or idli cubes in two separate shallow plates or a big bowl if serving for a crowd.

• Add curd mixture on it evenly taking care it covers all the sides.Be generous to add it as the idli pieces absorb a bit.
• Sprinkle grated carrot, chopped coriander and pour the tempering evenly over the curd layer on idlis.

• Leave it for half an hour.If you are in hurry set aside atleast for 10 mins for idli to absorb flavors.
• While serving sprinkle boondi over the dahi idli.

Serve it immediately and Enjoy!!

Notes:

1. The addition of coconut and ginger adds a south Indian touch to it. If you want you can avoid it completely but I like it for extra flavor and texture.
2. It is best to make with left over idlis than the fresh idlis.If you are using fresh idlis let them cool completely before adding the curd mixture.
3. Once the curd is added try it leave it for half an hour for idli to absorb the flavors from spices and dahi.Add the remaining ingredients like carrot, coriander and boondi just before serving.
4. If you want to turn it into North Indian style Dahi Idli avoid coconut in the recipe, top the dahi mixture with green chutney and sweet chutney and sprinkle a generous pinch of red chili powder, cumin powder,chaat masala and black salt and garnish with coriander and sev.Even this tastes very nice.

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