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Detailed Mini Masala Idli Recipe is below
|Prep time + Wait time
15 min + 12 hr
Course: Main Course, Appetizer
Skill Level: Easy
Ingredients for Mini Masala Idli recipe
To make the Mini Masala Idli
For the Idli Batter
- 2 cups idli rava
- 1 cup urad dal
- 1 teaspoon methi/fenugreek seeds
- Salt as per taste
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 4-5 curry leaves
- 1 tablespoon sesame oil
- 2 tablespoon milagai podi (chutney or gunpowder)
- Coriander leaves, (as required) finely chopped
Preparation of Mini Masala Idli recipe
To cook Mini Masala Idli
- Soak urad dal for at least 2 hours.
- Add methi seeds in it.
- In another bowl soak idli rava 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 Podi and fry for a minute.
- Add the mini idlis and salt. mix it all well.
- Ensure that all the idlis are well coated. Sprinkle coriander leaves to garnish. Serve hot.
- Idlis can be made from a variety of flours. If you don’t want to use sooji then replace it with rice flour or soaked and ground rice.
“Enjoy your Path to Mom. Relish every moment!”
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