Khaman Idli with Tempering.

Khaman Idli with Tempering.

Preparation Time: 10 minutes

Resting Time: ½ hour

Cooking Time: 7 Minutes

Total Time: 45 minutes Minutes

Servings 4 people

Type of recipe: Breakfast

Name of Author: Asmi Kadam


·       1 cup Gram Flour ( Besan)

·       ½ Cup Semolina ( Rava)

·       ½ teaspoon Ginger, Garlic paste

·       ½ teaspoon Salt

·       1 tablespoon Lemon juice

·       ¾ th cup Curd

·       1 teaspoon Sugar

·       1 glass Water

·       1 teaspoon ENO

·       For tempering:

ü1 tablespoon Oil

ü1 teaspoon Mustard seeds

ü2 chopped green Chilies

ü7 to 8 Curry leaves

ü1 teaspoon Sugar

ü½ cup Water


·       For Garnishing:

üChopped Coriander

üShredded Coconut


Take one mixing bowl. With the help of sieve, mix the gram flour and semolina. Now add ginger garlic paste, salt, lemon juice, curd, sugar and water. Mix well. Make a smooth batter. And keep aside for ½ hour.


After a ½ hour, heat idli steamer in a high flame. Grease the idli mold with oil. Now add ENO in the batter, mix it in a one direction.


Now immediately pour the batter in each idli mold and keep it in a hot steamer. Now keep the lid on a steamer. Allow to cook the idlies for at least 7 minutes.


Till, will make tempering for khaman idli. Heat a pan on a medium flame, add oil. Once oil is heated, add mustard seeds. Once seeds splutter, add curry leaves, chopped green chilies and sugar. Mix well. Now add water in this tempering. Once sugar dissolved. Switch off the flame.


Now check the idlies. After 7 to 10 minutes, you can see idlies are cooked nicely. Remove the molds from the steamer.

Allow to cool for 2 minutes. Now remove the idlies from mold and transfer it into the plate. Now with help of spoon pour tempering on the khaman idlies. You can see the idlies can easily absorb the tempering. Now garnish the khaman idli with shredded coconut and chopped coriander.


You may enjoy this delicious khaman idli with coconut mint chutney.


Thank you.

Have a wonderful day.


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