Mini Idli 65 | How to make Mini Idli 65

By Sudha Sridhar  |  1st Dec 2016  |  
3 from 2 reviews Rate It!
  • Mini Idli 65, How to make Mini Idli 65
Mini Idli 65by Sudha Sridhar
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

258

2





About Mini Idli 65 Recipe

Regular idlis made interesting with a little pop and crunch. Children are always in a hurry to finish their tiffin and run to the playground. So here is a no mess tiffin that they can quickly pop into their mouths.

Mini Idli 65, a deliciously finger licking recipe to treat your family and friends. This recipe of Mini Idli 65 by Sudha Sridhar will definitely help you in its preparation. The Mini Idli 65 can be prepared within 10 minutes. The time taken for cooking Mini Idli 65 is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Mini Idli 65 step by step. The detailed explanation makes Mini Idli 65 so simple and easy that even beginners can try it out. The recipe for Mini Idli 65 can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mini Idli 65 from BetterButter.

Mini Idli 65

Ingredients to make Mini Idli 65

  • Regular idli batter - 3 cups ( Recipe given in the tip section )
  • Refined oil - 2 tbsp
  • mustard seeds - 1/2 tsp
  • black gram (without skin) (Urad dhuli) - 1 tsp
  • curry leaves - a sprig
  • onion - 1 small
  • Gun powder / chilli Chutney powder - 2 tbsp ( Recipe given in the tip section )

How to make Mini Idli 65

  1. Dice onions and keep them aside.
  2. Steam idlis in mini idli mould.
  3. While the idlis are cooking, in a wok add the 1 tbsp of oil and once it comes up to heat add the mustard seeds.
  4. Once the mustard seeds splutter add the black gram and saute till golden in colour.
  5. Add the diced onions and curry leaves.
  6. Saute for a couple of minutes till the onions become translucent.
  7. Take out the idlis from the mould and add them into the wok with the onions.
  8. Mix gently and sprinkle gun powder and if the idlis look very dry add 1 tbsp of oil and mix it thoroughly.

My Tip:

Use sesame oil for authentic flavour. Fresh idli batter can be made with 3 cups of idli rice and 1/2 cup black gram (without skin) (Urad dhuli). Soak rice and black gram separately for about 6 hrs and then grind them to a fine, fluffy consistency separately and mix the two along with 1 tbsp of salt. It will take close to 8-10 hrs for the batter to rise and ferment. Gun powder can also be made at home with 1 cup Bengal gram (Chana dal), 1 cup Black gram (without skin) (Urad dhuli), 1 tbsp white sesame seeds (Til), 7-10 dry red chillies, salt to taste. Roast Bengal gram, Black gram, and white sesame seeds separately without oil. Add a few drops of oil and roast the dry red chillies. Mix all the roasted ingredients and let it cool. Grind it coarsely. Add salt and mix. Keep in an airtight container. It has a shelf life of about 2-3 months.

Reviews for Mini Idli 65 (2)

Rekha Ghadawala8 months ago

Nice
Reply

Namita Tiwaria year ago

Lovely Recipe!
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