Mini Idli’s

Mini Idli Final

FERMENTATION TIME: 8 HOURS (in summer) 24 HOURS (in winter)


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 1 Min Idli 2 Mini Idli 3 Mini Idli 4 Mini Idli 5 Mini Idli 6 Mini Idli 8 Mini Idli Final 1

Mini Idli’s are ready to be served!!!


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