FERMENTATION TIME: 8 HOURS (in summer) 24 HOURS (in winter)
COOKING TIME: 15 Mins
Ingredients – For Batter
Idli Rice – 2 Cups (Washed and soaked for 3 hours)
Urad Dal – ½ cup (Washed and soaked for 3 hours)
Salt – 1.5 tea spoons
Procedure – Batter
STEP 1: Using a wet grinder, grind the soaked rice to a slightly coarse batter.
STEP 2: In the same way grind the soaked urad dal to fine batter.
STEP 3: Mix the rice and dal batter together, add salt and mix well.
STEP 4: Leave the batter to ferment in the room temperature for 8 hours (if the temperature is over 20 degrees during the day). It will take more time to ferment if it is cold weather.
Procedure – Mini Idli
STEP 1: Heat an Idli pot, cover lid and wait for 5 minutes or till you see steam coming out from the pot.
STEP 2: Take the mini idli (mould) plate and grease it well with ghee.
STEP 3: Take batter in a spoon and fill all the idli moulds. If it is a stackable idli plate with a stand, you can fill 2 or 3 plates at a time and cook them all as one batch.
STEP 4: Place the idli plates in the steaming idli pot. Cover and cook for 10 minutes. Remove idli plates from the idli pot and keep it aside for 5 minutes to cool down. (If you remove the idli’s when it’s hot, half of the cooked idli’s will stick to the idli plate)
STEP 5: Once cooled down, using a spoon, scoop out the idli’s from the mould.
STEP 6: Prepare the sambar and soak the idli’s in the sambar for 5 minutes before serving.
STEP 7: Garnish mini sambar idli’s with a few drops of ghee, chopped cilantro and finely chopped onion.
Mini Idli’s are ready to be served!!!