Mini Masala Idlis | Masala Idlis

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Masala idlis

Mini masala idlis, is an interesting way to serve idlis.  Mini idli stand (having small depressions) is used to make these small idlis.  Idlis are added to a tempering of mstard seeds, curry leaves and milagai podi. It also makes a good lunch box item for kids. Here’s the recipe:

Ingredients

1 cup Rice                                                           
1/2 cup Udad dal (split black gram)
2 tbsp Poha  (flattened rice)       
Salt as per taste
3 tbsp Milagai Podi
1 tbsp oil
1 tsp mustard seeds
A few curry leaves
Salt as per taste
1 tbsp fresh chopped coriander

Method

To make mini idlis

  • Soak rice and dal in water separately for 3 to 4 hours.
  • Soak the poha for 15 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, the idli batter will become double in quantity and rise.
  • Grease the mini  idli moulds.
  • Pour the idli batter in the moulds and stem the idlis in a steamer or idli cooker. 
  • Steam for 10 to 15 minutes or until the idlis are done.
  • Demould the idlis.

To make masala idlis

  • Heat oil in a pan.
  • Add mustard seeds.
  • When the seeds start crackling, add the curry leaves and saute.
  • Now, add the 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.

Further, I would like to draw your attention to other idlis recipes – Kanchipuram Idli , Moong Idlis, Oats Idlis, Ragi Idlis, Plain idli, Rava Idlis and Oats Carrot Idlis.

 

 

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