Ingredients
Talod Rice Idli Flour
- Water – 2½ cups
For Idli Tikka Marinade
- Hung curd – 1 cup
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Ginger garlic paste – 1 tsp
- Mustard oil – 1 tbsp
- Salt – 1 tsp
- Kasuri methi – 1 tsp
For Tikka Assembly
- Capsicum – 1 medium (cubed)
- Red bell pepper – 1 medium (cubed)
- Onion – 1 large (cubed)
- Butter – 1 tbsp (for brushing)
- Coriander mint chutney – ½ cup (for serving)
- Lachha onion – ½ cup (for serving)
Method
- In a mixing bowl, add Talod Rice Idli Flour and water. Mix well to form a smooth batter without lumps. Rest the batter for 15 minutes.
- Grease the idli moulds lightly. Pour the batter into the moulds, leaving a little space on top.
- Steam the idlis in a preheated steamer for 12–15 minutes. Remove, cool slightly and demould using a knife or spoon.
- For the marinade, combine hung curd, red chilli powder, turmeric powder, coriander powder, garam masala, ginger garlic paste, mustard oil, salt and kasuri methi. Mix well to form a smooth marinade.
- Cut the idlis into four pieces each. Add the idli pieces to the marinade and coat them well.
- Soak skewers in water. Assemble the skewers by alternating red bell pepper, marinated idli, onion, marinated idli, capsicum and another piece of marinated idli.
- Grill the skewers directly over gas flame or on a grill pan, rotating continuously until char marks appear.
- Brush butter over the grilled idli tikka and serve hot with coriander mint chutney and lachha onion.
