Mouth Watering Dahi Idli

Idlis are steamed rice and lentil dumplings that hail from South India. They are usually eaten for breakfast as they are light, yet sustaining. I first had them last year in Gujarat after yoga and laughing club in an Ahmedabad park. They were swimming in spicy sambhar, a zesty soup with an earthy flavor. It wasn't until I tasted them bathed in cool, tangy, and delicately spiced yogurt (or dahi in Hindi) that I grew partial to them.

Just recently, I went to Jackson Heights (one of my favorite New York Indian neighborhoods) hellbent on finding an idli steamer. Sure enough, I was able to pick one up at Patel Brothers--a wonderfully affordable and extensive Indian supermarket. My goal was to promptly go home and make up a batch of these fluffy delights. But before I could do that, I had to swing by one of my old haunts, Rajbhog Sweets, to taste the recipe that I planned to emulate. So, without further ado, here is my version of Dahi Idli:

Dahi Idli

Ingredients:

1 pkg. Idli mix (Swad never does me wrong)
16 oz. plain nonfat yogurt (or Desi Dahi for a richer, more authentic taste)
2 cups cold water
1/2 one quart envelope of nonfat dry milk (Alba)
1 cup finely chopped cilantro
8-10 curry leaves
1 tsp mustard seeds
2 tbsp chunky chat masala (MDH)--a 16 spice blend with black salt which lends a sulfury taste that is just so toothy
3 tbsp dried unsweetened flaked coconut
2 tsp paprika
1 idli steamer and pressure cooker set
13x9 inch glass casserole dish


Directions:

1. Prepare idli as directed on package
2. Whisk yogurt, water, and dry milk until blended
3. Add cilantro, curry leaves, mustard seeds, and 1 1/2 tbsp chat masala to the runny yogurt mix
4. Place steamed idlis side-by-side in casserole dish
   
5. Gently pour yogurt mixture over idlis
6. Sprinkle coconut, remaining chat masala, and paprika (in that order) over top of idlis.
7. Refrigerate for a few hours to let the flavors develop and mingle
8. Serve chilled with cilantro leaf garnish
   
9. Yields 16 delectable idlis

Enjoy!