Mini Masala Idlis

Mini masala idlis – an interesting way to serve idlis.  

Idli is one of India’s most favourite breakfast dish. As these are steamed and are not oily and greasy, it is also one of the healthiest breakfast dish. There are umpteen varieties of idlis that can be made. Some of the idli recipes on this blog are  Kanchipuram Idlis , Moong Idlis, Oats Idlis, Ragi Idlis, Plain idli, Rava Idlis and Oats Carrot Idlis.  Idlis are generally served with coconut chutneys, sambar or dry chutney powder called gun powder or milagai podi.  Idlis doused in  dry chutney powder and sesame oil makes for an excellent travel food.

Mini masala idlis are made by adding mini idlis to a tempering of udad dal, mustard seeds, curry leaves and milagai podi (gun powder). Mini idli stand (having small depressions) is used to make these small idlis.  These idlis also make for a good lunch box item for kids. Here’s the recipe:


For Idlis

2 cups Rice (chawal)                                                          
1 cup split black gram (Udad dal)
4 tbsp flattened rice (Poha)       
Salt as per taste (namak)

For tempering (for about 50 to 60 mini idlis)

3 tbsp Milagai Podi (Gun powder)
1 tbsp ghee or oil (tel)
1 tsp split black gram (udad dal)
1 tsp mustard seeds (rai / sarso)
A few curry leaves (kadi patta)
salt as per taste (namak)
2 tbsp fresh chopped coriander (hara dhaniya)

Mini Masala Idlis


To make mini idlis

  • Wash and Soak rice and dal in water separately for 3 to 4 hours.
  • Soak the poha for 15 to 25 minutes.
  • Drain and grind udad dal, using very little water to a smooth paste.
  • Drain the rice and poha and blend them together to a fine paste using very little water.
  • In a deep vessel, mix the udad dal paste and rice paste.
  • Cover and keep the batter to ferment for six to eight hours in a warm place.  
  • After fermentation, add salt to the batter and mix well.
  • Grease the mini  idli moulds.
  • Pour the idli batter in the moulds and steam the idlis in a steamer or idli cooker. 
  • Steam for 15 to 20 minutes or until the idlis are done.
  • Demould the idlis.

To make masala idlis

  • Heat ghee or oil in a pan.
  • Add udad dal and mustard seeds.
  • When the seeds start crackling, add the curry leaves and saute.
  • Now, add milagai podi , salt and saute.
  • At this stage, add the mini idlis and mix well.
  • Each idli should get coated with the masala.
  • Garnish with chopped coriander.
  • Serve hot.

Note: You can also use sambar powder instead of milagai podi to make these masala idlis.






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