Prep time
10 hours (including soaking and fermenting time)
Cook time
10 minutes
Servings
2 People
Category
Veg
What You'll Need
Lemon Pepper Idli
Mini idlis tossed in a flavourful blend of crushed black pepper, turmeric, and zesty lemon, garnished with crispy curry leaves for a refreshing and spicy snack.
Ingredients :
For Idli Batter
1. Idli rice 1/2 cup
2. Urad dal (split black gram) 1/8 cup
3. Fenugreek seeds 1/4 tsp
4. Salt To taste
5. Water As needed
For the Dish
1. Coin idlis 10-12 pcs
2. Crushed Black Pepper 1 tsp
3. Oil or ghee 1 tbsp
4. Lemon Zest 1/4 cup
5. Turmeric Powder 1/2 tsp
6. Fried Curry Leaves For garnish
Procedure :
1. Soak the idli rice, urad dal, and fenugreek seeds separately in water for 4-5 hours. Drain and grind them together with some water to a smooth, thick batter.
2. Transfer the batter to a large bowl, add salt, and mix well. Cover and let it ferment for 8-10 hours or overnight until it rises and becomes airy.
3. Grease coin idli mould and pour a small amount of batter into each mold. Steam the idlis in the multi kadai for 8-10 minutes, or until cooked. Once done, remove the coin idlis from the molds and set aside.
4. Heat oil or ghee in a pan. Add turmeric powder and the coin idlis, tossing gently until they turn slightly golden. Add crushed black pepper and lemon zest, and toss further until evenly coated.
5. Plate the idlis in a deep serving dish, sprinkle some extra lemon zest, and garnish with fried curry leaves. Serve hot and enjoy!
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