Khara Vagarne Idli

Idli (steamed rice cakes) is very popular breakfast dish in southern part of India. Growing up I used to eat idli very frequently. My mom made it once a week for breakfast and always she tried to make it interesting for us. This is one of the recipes that Amma made by chopping up the big idli’s. I made mini idli’s for this recipe. Served it as a snack with tea recently.



mini idli’s 30
oil 8 tsp
mustard seeds 1 tsp
urddhal 1 tsp
onion 1 big, cut into small pieces
kadhipatha 10 leaves
green chillies 4 slit
idli powder/ maligai puddi 2-3 tsp
salt to taste
lemon juice 1 tsp (optional)


Cook the mini idli and remove from the plate and set aside.
Note: if you don’t have mini idli mould, can make the big ones and chop it up
Heat oil in a pan.
Add mustard seeds and let splutter.
Add urddhal, kadhipatha, green chili.
Saute till the urddhal turns slightly brown, now add the onions, sprinkle salt.
Cook for 2-3 mins till onions are tender.
Mix in the mini idli and sprinkle the idli powder (alter the quantity of idli powder based on your spice level).
Add lemon juice (optional), mix well till all combines.
Cook for 2-3 mins and serve.


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