Podi Idli

Mini Idli recipe- Chatpati Masala Mini Idli and Podi Idli

Servings

15

Prep

5 min

Cook

10 min

How to make mini idli – Podi Idli and Masala Mini idli.

Mini Idli is an alternate fun way to enjoy idli. They can be served as breakfast, lunch evening snack or as dinner.

And in this recipe i am going to show you two variations using the mini idli.

  1. Podi Idli made using the mulagal pudi
  2. Masala mini idli made by tempering and using onions and tomatoes.

Kids are especially attracted to these mini idlis due to the size and the shapes. And if you make all three the plain one which can be served with chutney and sambar or the podi idli and the masala idli you will become the star in front of there eyes, and not only kids about even adults cannot resisits these attractive delicious idlis.

For the batter, chutney and sambar i have already have uploaded the video on my youtube channel and on my website so don’t forget to check them out.

Step by Step Video for ‘Mini Idli’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make Mini Idli

  • 4 cups ‏Fermented Idli batter
  • to grease the idli stand ‏Oil
  • ¼ - ½ cup ‏Water
  • as per your taste ‏Salt

Ingredients to make Podi Idli

  • 1 cup ‏Idli
  • tbsp ‏Butter
  • 1 tbsp ‏Podi / Malgapodi / Gun powder

Ingredients to make Masala Idli

  • 1 bowl ‏Mini idlis
  • 2 tbsp ‏Onions
  • 2 tbsp ‏Tomatoes
  • 2 tbsp ‏Capsicum
  • ½ tsp ‏Kashmiri red chilli powder
  • ⅛ tsp ‏Urad dal/ split black gram
  • ⅛ tsp ‏Rai / Mustard seeds
  • 8-10 ‏Kadi Patta / Curry leaves
  • pinch ‏Hing / Asafoetida
  • 2 ‏Dried red chillies
  • ⅛ cup ‏dhania/ cilantro
  • as per your taste ‏Salt
  • 1 tbsp ‏Oil

Prepping for the Masala Idli 

  1. Cut all the vegetables and keep aside.

Method for making the Mini Idlis

1)First things first – mix the fermented idli batter to see how thick it is.

And if your idli batter is a little thick add about ¼ cup of water to it.

2) and mix until you get a pouring consistency.

3)Once the batter is at pouring consistency keep the batter aside

4) and start working on greasing the idli stand, so starting with the bottom one first by generously greasing it with oil   

5)And then add 1 tsp of idli batter in each of the cavities. repeat the same for the rest.

6)Once all 3 of the idli stand layers are filled with the batter you put them in the cross manner so that the holes are are right above the idlis.

7)And now in a pressure cooker add water, just make sure it does not touch the bottom of the idli stand.

8) and once it comes to a boil gently place the idli stand and cook for the next 10 minutes on high flame.

9)and make sure when you put the lid you put it without the whistle

10)After 10 minutes remove the idli stand from the cooker and then wait for 5 minutes till it cool downs a bit before you remove the idlis or else your idlis could break.

11)After 5 minutes using a spoon start one by one removing the idlis

12)Now guys you can eat these mini idlis with some sambar and chutney.

 

Method for making the 1st Variation- Podi Idli

1)In a kadai add the butter and once its melted add the podi powder and mix it in for just about 1 minute

2)and then add the mini idlis and mix until all the idlis are nicely coated with the butter and podi mix, and then remove it in a bowl and serve.

You can also add a little bit of chilli powder if you wish.

Method for making the 2nd Variation- Masala Idli

1)In a kadai add the oil and once hot add the urad dal and wait for it to sizzle then add the rai which is mustard seeds, followed by the dried red chillies and then the hing and the curry leaves and mix it in.

2) then add the kashmiri red chilli powder followed by the onions and mix well.  I am also going to add the salt and then the capsicum and mix well we don’t need to fully cook the onions and the capsicum,

3)so in about 1 minute add the tomatoes and cook for just 1 minute

4)After 1 minutes add the idlis and mix well.

5) Last but not least add some dhania and mix well and now time to remove it in a serving bowl.

 

You don’t really need any chutney or sambar with the podi idli or masala idli as it tastes great by themselves too.

You can also serve these as a cocktail starter.

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