Yogurt (Curd/Dahi) Idli/Thayir Idli is another popular Idli preparation. But I had never made this Idli nor tasted it. I has only heard about this variation. One of my friends asked me the recipe for making this Idli. So, I decided to try making this and it turned out real tasty and delicious. You can make this with left over Idlis as well. It is very simple to make if you have the Idlis ready.
Mini Idlis – 25 (If you have regular Idlis, cut them into pieces and use)
Chilled Curd (Greek Yogurt) – 1 ½ to 2 cups (Do not use sour Curd)
Sugar – ½ tsp (optional)
Oil – 1 tbsp
Mustard Seed – ¼ tsp
Urad Dal – ½ tsp
Chana Dal – 1 tsp
Green Chilli – 1 (sliced)
Red Chilli – 1 (Broken)
Grated Ginger – 1.2 tsp
Curry Leaves – from 1 or 2 twigs
Finely Chopped Coriander Leaves
Idli Mizhagai Podi – ¼ tsp
Take the Yogurt in a bowl. Add Salt and Sugar. Whisk it smooth.
Add the Idlis to the Curd and mix them gently.
Heat the Oil in a pan. Add the Mustard Seed. When they crackle, add the Dals, Red Chilli, Green chilli and Curry Leaves.
When the Dal turns golden, switch off the flame and pour this tempering to the Idli Curd mixture.
Garnish with Carrot and Coriander Leaves. Sprinkle Idli Mizhagai Podi over it. If you do not have Idli Mizhagai Podi, you could sprinkle Red Chilli Powder.
Serve the Yummy Thayir Idli. Do not allow it to rest for a long time since the Yogurt may turn sour.
While making this dish, the Idlis should be at room temperature (not warm or hot)
If you want to add crunchiness to this dish, add you could add Bhoondi to this dish and serve.