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Crispy Onion Topped Idli
Created by: Howcan Team
Ingredients
- 2 cups of idli batter
- 1 cup of thinly sliced onions
- 1/2 cup of vegetable oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of urad dal (split black gram)
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of asafoetida (hing)
- 1 green chili, finely chopped
- A few curry leaves
- Salt to taste
Instructions
- Heat the vegetable oil in a pan over medium heat.
- Add the thinly sliced onions and fry until they turn golden brown and crispy. Remove from the oil and set aside on a paper towel to drain excess oil.
- In the same pan, add the mustard seeds and let them splutter. Then add the urad dal, cumin seeds, asafoetida, green chili, and curry leaves. Saute until the dal turns golden brown.
- Pour this tempering over the idli batter and mix well. Add salt to taste.
- Pour the idli batter into greased idli molds and steam for 10-12 minutes until the idlis are cooked through.
- Once the idlis are done, remove them from the molds and place them on a serving plate.
- Sprinkle the crispy fried onions on top of the idlis and serve hot.
Idli, a traditional South Indian dish, has a rich history dating back to the 10th century. This steamed rice cake was originally mentioned in the Kannada writing of Shivakotiacharya. Over the centuries, it has become a staple in South Indian cuisine, loved for its light and fluffy texture. The addition of crispy fried onions adds a delightful crunch and savory flavor to this classic dish. Chefs in the region have perfected the art of creating the perfect idli, and when topped with crispy fried onions, it becomes a true culinary delight. Today, the best version of this dish can be found in authentic South Indian restaurants, where skilled chefs meticulously prepare the idli and top it with perfectly crispy fried onions. The key to achieving the best idli topped with crispy fried onions lies in the balance of flavors and textures. The idli must be soft and airy, while the fried onions should be golden and crunchy, adding a delightful contrast. This dish is a testament to the rich culinary heritage of South India and continues to be a favorite among food enthusiasts worldwide.
30 min
4 servings
150 per serving calories
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