Recipe for an easy tempered idli flavoured with lemon / lime juice and spices. Perfect for busy mornings and to pack for school lunch box.
Presenting an easy and straightforward recipe for lemon idli, prepared with steamed button idlis. In case you’re using regular-sized idlis, ensure they are cut into uniformly sized pieces, allowing the masalas to coat them evenly.
This delightful dish can be prepared in less than 15 minutes, making it an ideal recipe for hectic mornings. Lemon idlis can be savored as is or paired with delicious coconut chutney.
Here is the video of how to make Lemon Idlis
2 teaspoon vegetable oil 1/2 teaspoon split urad dal 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 dried red chillies 1/2 inch piece ginger, finely chopped 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 3/4 cup onion, finely chopped 1/2 teaspoon salt 1/4 teaspoon turmeric powder 1 pinch asafoetida 20 button idlis 2 sprigs coriander leaves, finely chopped 1 teaspoon ghee 1/2 of a lime or lemon, juiced
Grease the idli plates with a small amount of oil and pour the idli batter into the moulds. Steam for 6-7 minutes until a knife inserted comes out clean. Remove the plates from heat and set them aside to cool. In a pan, heat vegetable oil and add urad dal, mustard seeds, cumin seeds, dried red chilies, ginger, curry leaves, and green chilies. Allow the mustard seeds to crackle, then roast for a few seconds. Add finely chopped onions and sauté for a few minutes until they turn soft. Sprinkle salt, turmeric powder, and asafoetida. Add the idlis and coriander leaves, and sauté for a few seconds to coat the idlis with the spices. Drizzle some ghee and squeeze lime juice over the mixture. Turn off the flame and mix well to combine. Avoid cooking for an extended period after adding lime juice, as it may result in a bitter taste. Enjoy your delicious lemon idlis!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
2 teaspoon vegetable oil 1/2 teaspoon split urad dal 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 dried red chillies 1/2 inch piece ginger, finely chopped 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 3/4 cup onion, finely chopped 1/2 teaspoon salt 1/4 teaspoon turmeric powder 1 pinch asafoetida 20 button idlis 2 sprigs coriander leaves, finely chopped 1 teaspoon ghee 1/2 of a lime or lemon, juiced
Grease the idli plates with a small amount of oil and pour the idli batter into the moulds. Steam for 6-7 minutes until a knife inserted comes out clean. Remove the plates from heat and set them aside to cool. In a pan, heat vegetable oil and add urad dal, mustard seeds, cumin seeds, dried red chilies, ginger, curry leaves, and green chilies. Allow the mustard seeds to crackle, then roast for a few seconds. Add finely chopped onions and sauté for a few minutes until they turn soft. Sprinkle salt, turmeric powder, and asafoetida. Add the idlis and coriander leaves, and sauté for a few seconds to coat the idlis with the spices. Drizzle some ghee and squeeze lime juice over the mixture. Turn off the flame and mix well to combine. Avoid cooking for an extended period after adding lime juice, as it may result in a bitter taste. Enjoy your delicious lemon idlis!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/lemon-idli/
Recipe for Poondu Kadalai Milagai Podi, a flavorful spice powder that perfectly complements rice and idlis. If you’re a fan of garlic-infused podis, this recipe is a must-try.
Here are the things you can buy online for making this recipe Heavy Duty Mixie https://amzn.to/2YnuS2P Pre-Seasoned Cast Iron Skillet Pan https://amzn.to/44cRPVx
Here is the video of how to make Poondu Kadalai Milagai Podi
1 garlic bulb with skin 1/2 cup split chana dal (Bengal gram) 1/2 cup split urad dal (dehusked black gram) 1/4 cup raw rice 1 tablespoon coconut oil 1/4 cup roasted peanuts 1/2 cup roasted Bengal gram (pottukadalai) 1/4 cup curry leaves 6 dried Byadagi red chillies 6 dried Guntur red chillies 1 teaspoon salt 1/4 teaspoon asafoetida
Crush the garlic bulb, including the skin, and set it aside.
Heat a heavy cast iron pan over low flame.
Add split Bengal gram (chana dal) to the pan and roast on low flame until golden. Be sure to maintain a low flame to prevent burning. Continuously sauté the lentils to ensure even roasting.
Once the Bengal gram turns golden, transfer it to a plate or bowl and let it cool.
In the same pan, add the split urad dal (dehusked black gram) and roast it until golden. It is important to roast each ingredient separately to achieve the desired color for each lentil. Set the roasted urad dal aside on a plate to cool.
In the same pan, add the raw rice. Any variety of raw rice, such as Ponni or Sona Masuri, will work well. Roast the rice until it becomes crisp and golden. Remove from the pan and let it cool.
Add coconut oil to the pan, followed by roasted peanuts, roasted Bengal gram (pottukadalai), curry leaves, Byadagi red chillies (for color), Guntur red chillies (for heat), and the crushed garlic. Adjust the amount of chillies according to your desired spice level. If using raw peanuts, roast them first before adding the other ingredients.
Roast all the ingredients over low flame until they become crispy. Ensure that the ingredients do not burn.
Once the ingredients are slightly roasted, turn off the flame. Add salt and asafoetida. Mix everything thoroughly and allow the mixture to cool slightly.
First, grind the roasted lentils and rice mixture to a fine powder in a blender or food processor. Lentils take longer to grind, so it is ideal to grind them first before adding the other ingredients.
To the ground powder, add the remaining roasted ingredients. If your blender jar is small, grind in batches as required. Use the pulse mode to grind the podi to the desired consistency.
Your Garlic Lentil Spice Powder (Poondu Kadalai Podi) is now ready! Mix the podi with sesame oil or ghee and mix with with rice or idlis for a flavorful meal.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
