Mini Masala Idli

• Produce

  • 1 Cilantro

• Baking & Spices

  • 1 Idli batter
  • 2 Methi/fenugreek seeds
  • 1 tsp Mustard seeds
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Frozen

  • 4 Curry, leaves

• Other

  • 2 cups Idli rava
  • 2 tbsp Milagai pudi
  • 1 tsp urad dal

Found on cookilicious.com

Description

Ingredients

• Idli Batter
• 2 cups idli rava
• 1 cup urad dal
• 2-3 methi/fenugreek seeds
• Salt
• 1 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 4-5 curry leaves
• 2 tbsp milagai pudi
• Cilantro for garnish

Directions

• Soak urad dal for at-least 2 hours. Add 2-3 methi/fenugreek seeds in it. In another bowl, soak Idli Rava next for the same time. Add just enough water for the rava to be submerged. Grind them both together along with salt and little water. Cover the pan and leave the batter to ferment overnight in a warm place. The batter would have risen and will be of pouring consistency resembling a pancake batter. Now take the mini idli molds, spray cooking oil over it and using a spoon pour the batter into all the molds. Steam in Idli cooker for 8 minutes. Once its done, wait for the steam to escape. Open the cooker and scoop out the mini idlis out of the molds. The idlis would have puffed up. Keep them aside. In a pan, heat sesame oil. Temper mustard seeds and urad dal. Add and fry the curry leaves next for a minute. Next add Milagai Pudi and fry for a minute. Add the mini idlis and salt, mix it all well. Ensure that all the idlis are well coated. Sprinkle cilantro to garnish. Serve hot.