Desi Fiesta

Tamilnadu Cuisine

Thayiru Idli Recipe | Thalicha Thayir Idli|Dahi Idly Recipe ~No Onion No Garlic Recipes

By

Thayir idli is a healthy version of Thayir vada which doesn’t need any frying and it the healthiest snack to have. Idli by itself is considered the healthiest breakfast in south India. Nothing is better than Hot steaming idli’s in the morning with a bowl of spicy sambhar and chutney . If you are person avoiding fried foods and are craving for some dahi vada this is an amazing replacement for sure. I first came Learned about the this Thayir idli from my dear friends Sangee  of “Spicy Treats”, she is an amazing blogger.She enlightened me about this Thayir idli that is when I came to know this dish. This is such an amazing snack and if you love dahi chaats you can serve this like a chaat as well. This dish is very traditional dish of Tamil nadu and it is also served in some restaurants there.

Thayir Idli can be prepared two ways with coconut and without coconut as well. I have made with the coconut version and it tasted so delicious. We had this for out evening snack today, you can chilli them and serve they taste yummy when served chilled. I topped my Thayir idli with grated carrots and beetroots. If you want the extra crunch do add some khara boondi , I didn’t have any so skipped it. Soak the idli in the yogurt at least for half hour. This another No onion No garlic snack you would sure enjoy.This week seems to be not my week what ever I plan gets changed. I had another tamil nadu street food coming up for T then suddenly remembered valli’s clause on not to repeat states and I had to change what I planned. Am glad it struck my head early. Let see I had planned my U way ahead hope it goes by plan. Moving on to the recipe.

T for Thayiru Idli|Thalicha Thayiru Idli

Ingredients 

  • Idli batter – 3 cups ( For 4-5 Idli’s)
  • Curd/ Plain yogurt – 2 cups
  • Grated Fresh Coconut / Desiccated coconut- 1/4 cup
  • Green chillies- 2 Nos
  • Cumin Seeds – 1/4 tsp ( roasted)
  • Ginger – 1″ piece
  • Sugar – 1/4 tsp
  • Salt to taste

For Tadka

  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 1 sprig

For Topping 

  • Grated Carrot
  • Grated Beetroot
  • Coriander Leaves  (chopped)
  • Red chilli pd -To sprinkle
  • Kara Boondhi ( Optional)

Method

  • In a idli cooker steam the idli , let it cool a bit and then remove them from the idli plates.
  • You can keep the idli covered and let it cool .
  • In a bowl beat curd well and keep it a side.
  • In a mixer put Grated Coconut, Green chillie, cumin seeds,Ginger and salt .
  • Blend to a fine paste adding water to it if needed.
  • Mix this coconut paste to the curd and mix them well.
  • Add salt as needed and also add the sugar
  • Prepare a tadka , Heat oil in pan add mustrad seeds .
  • After they splutter add Urad dhal , saute till they are brown.
  • Add curry leaves and transfer the tadka to the curd mixture.
  • Mix them well. Now place the idli on a plate and top them with the curd mixture.
  • Top them with Carrots, Beetroots, and coriander leaves. Sprinkle Red chilli pd .
  • Add kara boondhi for some crunch if needed.


5.0 from 8 reviews
Thayiru Idli Recipe | Thalicha Thayir Idli|Dahi Idly Recipe ~No Onion No Garlic Recipes
 
Save Print
Prep time
Cook time
Total time
 
Thayiru idli is a healthy and delicious snack to replace the fried version of dahi chaats. This is a traditional tamilnadu recipe.
Author:
Recipe type: Non Fried Snack
Cuisine: Tamilnadu cuisine
Serves: 4
Ingredients
  • Idli batter - 3 cups ( For 4-5 Idli's)
  • Curd/ Plain yogurt - 2 cups
  • Grated Fresh Coconut / Desiccated coconut- ¼ cup
  • Green chillies- 2 Nos
  • Cumin Seeds - ¼ tsp ( roasted)
  • Ginger - 1" piece
  • Salt to taste
For Tadka
  • Oil - 1 tbsp
  • Mustard seeds - ¼ tsp
  • Urad dal - 1 tsp
  • Curry leaves - 1 sprig
For Topping
  • Grated Carrot
  • Grated Beetroot
  • Coriander Leaves  (chopped)
  • Red chilli pd -To sprinkle
  • Kara Boondhi ( Optional)
Instructions
  1. In a idli cooker steam the idli , let it cool a bit and then remove them from the idli plates.
  2. You can keep the idli covered and let it cool .
  3. In a bowl beat curd well and keep it a side.
  4. In a mixer put Grated Coconut, Green chillie, cumin seeds,Ginger and salt .
  5. Blend to a fine paste adding water to it if needed.
  6. Mix this coconut paste to the curd and mix them well.
  7. Prepare a tadka , Heat oil in pan add mustrad seeds .
  8. After the splutter add Urad dhal , saute till they are brown.
  9. Add curry leaves and transfer the tadka to the curd mixture.
  10. Mix them well. Now place the idli in a plate and top them with the curd mixture.
  11. Top them with Carrots, Beetroots, and coriander leaves.
  12. Add kara boondhi for some crunch if needed.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...

Beach Sundal with Masala Vadai Recipe | Beach Sundal Gravy with Masal vadai

By

Beach sundal gravy is an amazing street food of Tamilnadu, India. Though there are n number dry sundals we make at home my heart always ask for this street food sundal gravy. If you are traveling Chennai this is one of the must-try street food in marina beach which is one of world’s longest beach. Marina beach is the best tourist attraction, be it a national holiday or not you will find this beach always filled with people and there are street food vendors who always make hot piping food.  My mouth is salivating writing this be it molaga bhaji, raw mango sprinkled with salt and red chilli pd, Corn, Hot peanuts sundal, thengai magai sundal, beach sundal are few of the street foods you can find. Today am here to share with one such very famous street food from Chennai which is beach sundal kozhambu or beach sundal gravy. These are technically not only found in the beach’s but found all over Chennai were small vendors sell these sundal, bhajis and vadas for an evening snack. These are made with white peas / white pattani, they are perfect to indulge on a rainy day with some masal vada crushed on them and some onions sprinkled over.

This is called beach sundal because they are most popular beach snack. As a chennaite, I have tasted these sundals with masala vada a lot of times. A vendor who was a family friend used to make this sundal on the same street I lived, they always made sure to crush some masala vada , Sprinkle some onions , coriander leaves and ompodi over this yummy gravy. Whenever we felt hungry in the evening my mom used to allow us to do takeout this yummy sundal which was just 10 Rs for 2 servings and we would relish them at home . On a rainy day, it is a wonderful scene to watch those steam flying away from the hot plate of sundal on the stove, in the tea stall some hot vadas are being fried , and the mesmerizing way the tea master pours the tea from one glass to other .. I enjoy all the little things happening  on a rainy day, in this busy world we forget to enjoy those little things. Me, my lil one and hubby make sure whenever it rains we sit on our patio and enjoy the rain thoroughly. Coming back to the recipe I tried to make these pattani sundal my way and they tasted delicious with that masala vadai. I have a masal vadai already posted and here is the Pattani sundal recipe..I am doing A-Z series for the mega-marathon this month. So for my Letter B I landed on to my home state Tamilnadu.

Do checkout my yesterdays post too where I posted My Letter A.

A for Andhra Lunch Menu and A for Alasanda Vada

B for Beach Sundal Gravy

 

 Ingredients

Dried white peas / Pattani – 1 cup
Tomato – 1 no Medium (hopped)
Onion – 1 no Medium(chopped)
Ginger garlic green chillies paste – 1 tbsp
Red chilli pd – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1/2 tsp
Garam masala – 1/2 tsp
Fennel powder – 1/2 tsp
Oil – 2 tbsp
Salt to taste
For Topping
Masala Vada  (Recipe here)
Chopped Onions and Grated carrots
Chopped Coriander leaves
Ompodi

Method

  1. Soak the white pea in water overnight or 5-6 hours.
  2. You can either boil them in water or pressure cook them for 2 whistles.
    After the pressure releases drain the cooked peas .
  3. Grind onion and tomatoes in a mixture. and transfer them to a bowl.
    In a saucepan heat oil add the GGG paste saute them well.
  4. Add the onion tomato paste and saute them too till the raw smell goes off.
  5. Add the red chilli pd , turmeric pd, coriander pd, garam masala, fennel pd and mix them well.
    Cook the gravy till the oil separates and raw smell of the masala goes off.
  6. Add 1/2 of the cooked peas and some water to make the gravy thin.
  7. Let the gravy boil and combine well, add the remaining sundal and cook them for some more minutes till the consistency is slightly thick. This sundal is usually kept watery as it thickens up as it cools.
  8. Add some chopped coriander leaves and mix well.
  9. While plating don’t forget to crush some crispy vadas on the sundal gravy , some chopped onions, some coriander leaves and ompodi.

 


5.0 from 9 reviews
Beach Sundal with Masala Vadai
 
Save Print
Prep time
Cook time
Total time
 
Beach sundal gravy is a very popular street food made with dried white peas and is served with some crushed masala vadaion top.
Author:
Recipe type: Street Food Recipes
Cuisine: Tamilnadu Cuisine
Serves: 4
Ingredients
For Sundal Gravy
  • Dried white peas / Pattani - 1 cup
  • Tomato - 1 no Medium (hopped)
  • Onion - 1 no Medium(chopped)
  • Ginger garlic green chillies paste - 1 tbsp
  • Red chilli pd - 1 tsp
  • Turmeric pd - ¼ tsp
  • Coriander pd - ½ tsp
  • Garam masala - ½ tsp
  • Fennel powder - ½ tsp
  • Oil - 2 tbsp
  • Salt to taste
For Topping
  • Masala Vadai
  • Chopped Onions and Grated Carrots
  • Chopped Coriander leaves
  • Ompodi
Instructions
  1. Soak White peas/ Pattani overnight or for 5 to 6 hours.
  2. Drain the water and pressure cook them for 2 whistles.
  3. Grind onion and tomato to a smooth paste.
  4. In a saucepan heat oil add GGG paste and saute them well.
  5. Add the onion tomato paste and saute them for few minutes.
  6. Add Red chillipd, turmeric pd, coriander pd, garam masala, fennel pd and stir them well.
  7. Cook the gravy till the raw smell goes off and the oil separates.
  8. Add half the cooked pattani/ white peas Mix them well and add some water to make the gravy thin.
  9. Let the sundal boil well and add the rest of the sundal to the gravy.
  10. Add salt and boil the gravy well. The longer it boils it taste delicious.
  11. To plate in serve the sundal with some crushed masala vadai topped and some coriander and onion sprinkle over.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87