Tangy Tomato Idlis

Tangy Tomato Idlis

When it’s time to take your love for idlis to newer heights, this is how you do it!


15 min

Cook time

15 min


  • 300 g fine semolina
  • 50 g yoghurt
  • 40 g Kissan Fresh Tomato Ketchup
  • 30 g rice flour
  • 30 g coriander leaves
  • 20 g spinach
  • 20 g carrots
  • 20 g fresh French bean
  • 15 g sunflower oil
  • 10 g coconut
  • 1 tsp ghee
  • 1 tsp mustard seed
  • 1 tsp asafoetida
  • 1/2 tsp fresh curry leaves
  • 1/2 tsp salt
  • 1/2 tsp black urad dal
  • 1/2 tsp chilli
  • 1/4 tsp salt


  • Sieve the semolina, urad dal and rice flour together.

  • Add salt, Kissan Fresh Tomato Ketchup, coconut, green chilli and coriander leaves.

  • Heat the oil in a small pan and add the tempering ingredients.  When they start to splutter, add the carrots, beans, and spinach. Add the tempered spices to the semolina and mix well.

  • Stir in the sour yoghurt and mix to make a smooth batter.

  • Grease the idli moulds with ghee. Heat the water in the steamer.

  • Add fruit salt to the idli batter and immediately pour the batter into idli moulds.

  • Steam for 15 minutes. Remove idlis carefully and serve hot with chutney.


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