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| MINI IDLI |
IDLI - Steamed Goodness, a wonderful & a healthy comfort food. I grew up eating Idli at least once or twice a week. As a kid, Idli never fancied me unless otherwise it was paired with my favourite Rojapoo Chutney - a pink coloured Onion Chutney my Mom convinced me as it was made from Rose flower. For the love of Rose, I used to gobble up Idlis with that wonderful Onion Chutney and I still do.
Then, it was always those traditional regular-sized Idlis, cooked by placing a cloth over the Moulds. I had never come across these Mini Idlis. One day my son came with this Idli Mould. He convinced my SIL and got this Mini Idli mould from her, and as usual, asked me to make Mini Idlis for his Lunch Box the next day. He even told the story about Mini Idlis to my MOM and she had few of those Mini Idli Moulds ready for him when he visited her next time. The most exciting fact about this anecdote is that how kids get fancied with such things and even they eat something which never fancied them. Small, tiny, bite-sized things. My daughter always says anything Bite-sized comes under her category. I have to make small tiny sized Cutlets, Kozhukattais, Elayada etc & etc., for her and the routine still continues.
So one thing I understood as I grew up with my kids is that if you have to fancy picky eaters at home with your culinary skills, convert the dishes into byte-sized or give it a colourful twist. And when it comes to Idli, give your Idlis a twist by making them bite-sized/button-sized. There is nothing new when it comes to making these Mini Idlis. The batter is the same as the ones we use for regular Idlis. The only difference is the mould in which it is prepared.
Idli is considered to be one of the most healthy and nutritious dishes. Above all, it is also light on the stomach, a perfect breakfast dish. It suits to be served even for toddlers, as it is easily digestible. As such Idli is plain & bland, but if you wish to spice it up, then the options line up in a queue and we are spoilt with choices. As traditional as it is, eat Idlis with Chutney and/or Sambar. Or just pair it up with Idli Milagai Podi, a spice powder traditional made to pair it up Idlis.
Now talking about Mini Idlis you can easily convert it into various fancy dishes with it like Pepper Idli, Masala Idli, Idli Manchurian, Coloured-Mini Idlis, Chilli Idli, Curd Idli or into
Mini Idli Sambar - dunk it up in piping hot Sambar and serve it with a hearty drizzle of Ghee.
Podi Idli - Simply sprinkle Idli Podi and combine it up Gingelly Oil/Coconut Oil/Ghee.
Fried Idli - Deep Fry these tiny byte-sized Idlis and serve it along with a sprinkle of Idli Podi(Optional).
For more TIFFIN ITEMS, Click here...
Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Author - SM
Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes
HOW TO MAKE MINI IDLI
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| MINI IDLI |
INGREDIENTS :
For Idli Batter:
Idli Rice - 2 Cups
Whole Urad Dhal(Black Gram Dhal) - 1/2 Cup
Fenugreek Seeds - 1/2 Tbspn
Rock Salt - To Taste
For a detailed Recipe on HOW TO MAKE IDLI, Click here...
For a detailed Recipe on HOW TO MAKE IDLI, Click here...
METHOD:
For Idli Batter :
- Clean, Wash and Soak Idli Rice/Par-boiled Rice in ample of Water.
- Clean, Wash and Soak Urad Dhal in ample of Water.
- Soak the ingredients separately for about 8-10 hours or overnight.
- First, drain the Urad Dhal, Fenugreek Seeds and grind it with little water at a time in a Mixer/Grinder.
- If grinding the batter in a Mixer/Blender use Ice-cold water.
- Add water at intervals and grind Urad dhal into a soft and fluffy batter.
- Transfer the Urad Dhal batter from the mixer/grinder into a bowl.
- Now drain the soaked rice and grind into a fine paste.
- Add just enough Water to grind the rice
- Transfer the Rice batter from the mixer/grinder, mix it along with Urad Dhal batter.
- Mix the combined batter with hands until well incorporated.
- Add Salt to the batter at this stage or alternatively allow the batter to ferment and then add Salt to the Idli batter.
- Close the bowl with a lid and allow the batter to ferment for about 8-10 hours/overnight.
- It might take longer to ferment if you are living in a cold place.
STEAM COOKING THE IDLIS :
- Pour some Water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
- Grease the Mini Idli moulds. (Some lay Muslin cloths over the Idli Moulds)
- Pour a ladle full of Idli batter into each mould. Follow the suit with the rest of the Mini Idli Plate/Moulds.
- Carefully place theMini Idli Moulds into the Idli Vessel and cover it tightly with the lid.
- Steam cook the Mini Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes.
- Do not overcook the Mini Idlis.
- The right time to remove the Mini Idlis is when the steam emanates a wonderful aroma of steamed Idlis.
- Remove the Mini Idli Moulds from the Idli Vessel/steamer and leave it aside for a few minutes.
- Do not remove the Mini Idlis from the Idli moulds immediately, they would be sticky.
- Once the Mini Idlis has slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
- Serve Mini Idlis hot with Sambar or any Chutney of your choice.
- Or simply sprinkle some Simply sprinkle Idli Podi and combine it up Gingelly Oil/Coconut Oil/Ghee.
- Deep Fry these tiny byte-sized Idlis and convert it into Fried Idlis, serve it along with a sprinkle of Idli Podi(Optional) for a wonderful quick snack.
STEAM COOKING THE MINI IDLIS IN A PRESSURE COOKER:
*Can steam cook the Mini Idlis in a Pressure Cooker too. Fill the Cooker with some water, place the Mini Idli Moulds inside the Pressure Cooker, cover the lid of the Pressure cooker and steam cook the Idlis. (Do not place the Pressure Regulator in the Vent Pipe). Steam cook the Mini Idlis on a high flame for 3-5 Minutes, lower the flame and cook for other 7-10 minutes.NOTES :
- Using ice water while grinding Urad Dhal helps in not heating up the mixer/grinder while grinding.
- Do not add too much water to the batter, at any stage.
- A watery batter doesn’t ferment well and the Idlis would turn out to be flat and hard.
- Mix the Idli batter thoroughly once it has fermented and then store it in the refrigerator.
- If you do not have Mini Idli Moulds, try cutting it into small cubes.
- Can make these Idlis colourful by adding some Vegetable Juice in it.
- If doing so grind the batter with the Juice instead of water.
- For Orange Coloured Mini Idlis, try adding Carrot Juice, for bright Magenta Colour add Beet Root Juice, For Green Coloured Mini Idli add Spinach/Palak Juice. This way this tiny goodness becomes colourful and nutritious.
- Mini Idli/Button Idli can be prepared with leftover Dosa/Idli batter.
