How to make Tempered Idlis -

Tempered Idlis

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : idlis (इडली), Onion (प्याज़ )

Cuisine : Kerala

Course : Snacks and Starters

For more recipes related to Tempered Idlis checkout Idli Satay, Tomato Idli Upma, Jain Schezwan Mini Idlis, Idli Shashlik . You can also find more Snacks and Starters recipes like Sweet Crunchy Hearts Black Pav Bhaji - SK Khazana Chickpeas On Toasts Malai Broccoli

Tempered Idlis

Tempered Idlis Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tempered Idlis Recipe

  • idlis leftover 16

  • Onion 4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves a few sprigs

  • Green chillies slit 3

  • Onion finely chopped 1 medium

  • Vegetable stock crumbled cube 1

  • Fresh coriander leaves finely chopped a few sprigs


Step 1

Quarter each idli. Heat oil in a kadai and temper it with mustard seeds.

Step 2

When they crackle add curry leaves, slit green chillies and sauté for a minute.

Step 3

Add finely chopped onions and sauté until translucent. Add in crumbled sock cube and stir well.

Step 4

Add quartered idlis and toss on high heat so that the masala coats the idli pieces evenly.

Step 5

Serve hot garnished with finely chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.