Spicy and crispy idli By Madhumati Kumari Vavilala


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Spicy and crispy idli

Soft, crispy and healthy idli variation ⚪⚪⚪ You would want more of them😇
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5/6 persons

Cooking Time

8 hours and 30 minutes

Meal Type


Rate This Recipe7


  • 1 small cup-Urad dal
  • 5 small cups Idli Rava
  • Salt - as per taste
  • Water for soaking and grinding the idli batter
  • For topping - 2 large sized onion
  • 10 - Green Chillies
  • Coriander leaves chopped - 1 cup
  • 1/2 - tsp Cumin seeds
  • Tomatoes (optional)


  1. 1

    Wash and soak the Urad dal in a bowl in sufficient amount of water for 2 to 3 hrs.
  2. 2

    After 2/3 hrs in a wet grinder, grind it into batter by mixing and adding little water intermittentlBatter should be a fluffThen pour it in a large utensil as we need to mix idli rava into i.
  3. 3

    Take the amount of idli rava mentioned in a separate utensil and wash it 2 to 3 times and drain out the water.
  4. 4

    Add this idli rava into the Urad dal batteMix thoroughly and add salt as required.
  5. 5

    Let it ferment overnight or for 6/8 hrs.
  6. 6

    After the stipulated time for fermentation, mix it in lightly in a circular movement just 2 or 3 times and make sure it is of pouring consistency for idli.
  7. 7

    Chop the said vegetables finely and keep them readI did not add tomatoes as they become mushy.
  8. 8

    Grease the idli mould with ghee or oil and pour the batter into each one.
  9. 9

    Sprinkle the finely chopped onions, green chillies and cumin seeds as topping on idlis.
  10. 10

    Steam the idlis for 5/7 minutes over medium flame.
  11. 11

    Remove them from the moulds gently after 2 minutes.
  12. 12

    Heat a non-stick tawa or pan, apply oil well.
  13. 13

    Take the idlis (3/4 at a time only), put them in the tawa/pan and press them very gently with a flat spatula.
  14. 14

    Once you are sure the side of idlis touching the tawa is a bit crispy, turn them over and let it cook on the other side too in a similar way.
  15. 15

    Slide them over, one at a time, gently in a plate.
  16. 16

    Serve them with coconut chutney or ginger chutney.
  17. 17

    You can keep these idlis ready and can fry them whenever needed!.

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