Comments on: Sizzling Chilli Idli

By: Terrific tiranga – The best tricolour recipes for Indian Independence Day | Culinary Adventures of The Spice Scribe

Mon, 10 Aug 2015 22:37:12 +0000

[…] KO Rasoi’s absolutely addictive Sizzling Chilli Idli […]

By: Usha

Usha — Mon, 06 May 2013 15:07:53 +0000

Just made this dish really enjoyed it thanks Sanjana

By: Sanjana

Sanjana — Wed, 06 Mar 2013 15:55:00 +0000

In reply to Ange. Hi Ange. Yes, the lentils and rice and soaked and then ground. The texture should be like thick pancake batter when ground.

By: Ange

Ange — Mon, 18 Feb 2013 03:24:36 +0000

Can I ask please: is the rice and the urad daal uncooked prior to grinding? What sort of texture should it be after grinding? I love the look of this and would love to try it!

By: Sanjana

Sanjana — Sun, 23 Dec 2012 16:05:21 +0000

In reply to Magdalena. Idli or South Indian rice cakes are made with ground rice and split urad daal which have been gently steamed.

By: Magdalena

Magdalena — Thu, 01 Nov 2012 23:11:52 +0000

I love sizzlings, but I have never heard of IDLI 🙂 What is that exactly ? Thanks for you explanations 🙂

By: swati

swati — Tue, 21 Aug 2012 14:51:20 +0000

wow! surely gonna try this one, living in south India, we have idli’s more often than not, this is a great twist. yum.

By: Sanjana

Sanjana — Wed, 25 Jul 2012 17:26:37 +0000

In reply to Mr. P. Hey! Any kind of blender will do the job!

By: The Mistress of Spices

The Mistress of Spices — Sat, 21 Jul 2012 23:09:07 +0000

Great minds think alike…I posted a similar recipe (for kaima idli) recently. Yours looks marvelous!

By: Mr. P

Mr. P — Wed, 18 Jul 2012 20:18:34 +0000

When you say ‘grind into a batter’, what do you use for that? Would a blender do it?