Masala Mini Idlis

Sharing another recipe with you from one of my favorite cuisine – South Indian. I had some left over idli batter, but I was bored with eating the idlis the regular way. I looked around for some variations and ultimately ended up making it this way. This is a slight variation of the masala pav recipe, a very popular street food from Mumbai. To make it a little simple, I steamed the idli batter in dhokla dishes (small round steel or aluminium plates with raised edges) and used a small round cookie cutter to cut the mini idlis. Give this recipe a try and leave me your comments.

Ingredients:

2 tbsp oil

2 tsp mustard seeds

4 -5 curry leaves

1 tsp asafoetida

2 -3 finely chopped green chillies

4 cups Idli batter

2 tbsp fine rava (semolina)

1 cup finely chopped onion

1 1/2 cups finely chopped tomatoes

1 cup finely chopped cabbage

1 cup coarsely graded carrot

1/2 cup finely chopped peppers (green, red,yellow)

2 tbsp sambhar powder

salt to taste

2 – 3 tbsp finely chopped fresh cilantro

Method:

For making the idlis:

  1. Mix the rava in the idli batter.
  2. Grease the mini idli stand or the dhokla dishes lightly with some oil.
  3. To steam you could use a vessel big enough to fit the idli stand or dhokla plates. Pour in some water and keep it to boil.
  4. Once the water boils, pour in the idli batter and rava mixture. Cover and steam for at least 15 minutes. You can use the clean toothpick test for checking if the idlis are cooked.
  5. Once the idlis are cooked, using a butter knife, remove the idlis and set them aside.
  6. Repeat the process till you make idlis from the entire batter.

For the masala:

  1. Add oil to a skillet.
  2. Once the oil is warm add in the asafoetida, mustard seeds and curry leaves.
  3. After the mustard seeds starts to crackle, add in the green chillies and onions, & cook till the onions are golden brown.
  4. Now add in the cabbage, peppers and carrot. Cook for about 3 – 4 minutes. You do not want to cook the veggies completely. They taste better when they are half-cooked.
  5. Now add the sambhar powder, salt  and the tomatoes. Stir and cover it and cook till you see the oil leave the sides.
  6. Turn of the stove, and add in the cooked mini idlis and fresh cilantro. Stir lightly.
  7. Garnish with some more fresh chopped cilantro.

Enjoy!

Serving Tip:

  • You can serve this with some coconut chutney.
  • You could use a regular idli stand too, and then cut the idlis into 4 pieces.
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