Serves: 3 serve
Cooking Measurements
Ingredients:3 cups Idli Batter (homemade or readymade)
Oil, for greasing
Salt to taste, for serving (optional)
Coconut Chutney, for serving (optional)
Directions:
buy it readymade from the store.
Mini idli
If the batter is in the refrigerator, take it out from the refrigerator at least 30 minutes before making idlis (bring it to room temperature). If the batter has no salt, add salt to it and mix well.
Pour 1-2 glasses water in a wide and deep pan or in a dhokla/idli steamer and place it on the stovetop over medium flame. Place a stand inside it (if the mould has the attached base stand, no need to place the stand).
Pour batter into each mould using a spoon.
Place the idli stand inside the pan/steamer. Cover the pan with a lid and steam it over medium flame for 7-8 minutes.
Remove the lid and check the idlis by inserting a toothpick in the center. If it comes out clean, it means it is cooked perfectly.
Let it cool for 3-4 minutes.
Remove them using a spoon.
They will come out easily.
Transfer them to a plate or a casserole and cover with a lid to keep them hot.
Serve hot idlis with vegetable Sambar and coconut chutney.
Tips and Variation
To serve them as a party snack (like dhokla), mix them with the tempering mixture (tadka) of mustard seeds, curry leaves, cumin seeds and coriander leaves like dhokla
To make the small colourful idlis for kids-For orange idlis – grind 1 cup idli batter with 1 grated carrot.For green idlis – grind 1 cup idli batter with 1/2 cup lightly packed spinach (or coriander leaves).For pink idlis – grind 1 cup idli batter with ¼ cup grated beetroot.For yellow idlis – mix turmeric powder with idli batter
