Mini Idlis in Spicy Curd

Mini Idlis in Spicy Curd

A tasty evening snack !!!!

You will need

For mini idli:

1 bowl idli batter (250 ml)
Mini Idli stand (Mini idli stand available at all steel utensil shops)
1 teaspoon oil

Method

Grease mini idli stand with oil and keep aside.

Pour idli batter with a spoon and steam in a pressure cooker (do not use weight) / National slow cooker / steamer for 15 minutes or until done. Remove idli stand carefully from the steamer / pressure cooker and keep aside to cool for 15 minutes.

For Dahi (curd): ( For 54 mini idlis (18 moulds in 1 stand):

600 ml medium thick curd
2 teaspoon jeera powder (dry roast)
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon pepper powder
1 teaspoon salt (or to taste)
3 teaspoon chopped coriander leaves
Extra 1/2 teaspoon red chilli powder
1/2 teaspoon chaat masala powder (optional)

For dahi (curd):

Blend dahi with roasted jeera powder, red chilli powder, coriander powder, pepper powder, salt to taste and 1 teaspoon chopped coriander leaves (reserve 2 teaspoons). Keep aside.

Arrange mini idlis on a flat serving dish and pour blended curd / dahi over it. Keep aside for 15 - 20 minutes to absorb flavour. Sprinkle reserved red chilli powder, chaat masala powder and chopped coriander leaves when serving. Serving suggestion with tamarind chutney (optional).