Zesty Tadka Idli: South Indian Delight in Every Bite!

To make the perfect batter for Zesty Tadka Idli, mix 1 cup of semolina (rava), 0.5 cup of thick curd, 1 tbsp of lemon juice, and 0.75 cup of water. Adjust the water based on the thickness of your curd; it should be a smooth, flowy batter but not runny. Let the batter rest for 15 minutes before adding 1.25 tsp of baking soda for fluffiness.

Yes, you can make Zesty Tadka Idli gluten-free by using gluten-free semolina or rava alternatives like rice flour or a gluten-free idli mix. Just ensure that the other ingredients, like curd and spices, are also gluten-free.

To store leftover Zesty Tadka Idli, let them cool completely, then place them in an airtight container in the refrigerator. They can be stored for up to 2-3 days. To reheat, steam them for a few minutes or microwave them for about 30 seconds to 1 minute until warm.

Zesty Tadka Idli pairs wonderfully with coconut chutney, sambar, or a spicy tomato chutney. You can also serve it with a side of yogurt for added creaminess and flavor.

Absolutely! You can substitute thick curd with yogurt or buttermilk. If you don't have semolina, try using rice flour or a pre-made idli mix. For the tadka, you can replace mustard seeds with sesame seeds and use any vegetables you prefer instead of onions and tomatoes.