Tips , tips , tips.

It was my friend who introduced this idea to me & took me to the " small" restaurant ! I am so glad it has caught the attention of you & Ami so soon !
Love & regards,
Chithra.

I first ate this in a restaurant & I thought it was thayir vadai. Since the size was a little smaller than vadai, I asked the chef, who revealed the recipe to me !
He said, the idlis have to be deep fried, which I wanted to avoid.
The sauting of the idlis in little oil & soaking them in warm milk & water mixture – he did’nt reveal, but I got it by trial & error !

Idli batter - 2 cups ( to make 15 – 20 mini idlis )

Oil - 2 tbsp

Fresh curds - 1 cup

Mixture of half milk & half water - 1 cup

Grind to a paste:

Coconut - 2 tbsp

Green chillies - 2, 3 ( or more by choice )

Cashewnuts - 4, 5

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Jeera - ½ tsp

To Garnish:

Karaboondhi - 2 tbsp

Chopped coriander leaves - 1 tbsp

Make 15 mini idlis & refrigerate them.

Heat 2 tbsp oil & lightly saute them on a low flame till they get thoroughly heated.
Make sure, the colour does not turn brown, but light cream.

This is important for them to soak soft.

In the meanwhile just warm the water-milk mixture ( shoud not become very hot )

Transfer the idlis to the serving bowl ( shallow bowl is best ) & pour this mixture over them.

Cool thoroughly.

Mix the ground paste with curds & little salt.

Add this mixture on top of the soaked idlis.

Temper as given.

Chill in the refrigerator.

Garnish & serve.

I ate this long back in Hyderabad in a get-together at a friend’s house. She said she always sends this as a packed lunch to her children because, with curds, it is very satisfying. This is good to be taken for picnics.

Dosa batter - 2 cups

Oil - to make dosas

Milakai podi - 3 tbsp ( or to taste)

Curds - 1 cup + little more

Mix curds with milakai podi & beat well.

Make soft, thin dosais.

On the first dosai, spread this mixture well, covering all parts.

Over that, stack the other dosais & repeat the procedure for every dosai.

If extra curd has collected around, collect with a spoon & pour it over the dosais again, till dosas are well soaked completely.

Rest for minimum 30 mts.

Then cut with a sharp knife into triangles.

Lift each triangle carefully with a “ dosa ladle” ( dosai thiruppi) & transfer to a serving plate.

Do not stack more than 5 dosas – it is likely to break.

Idli batter - 2 cups

Oil - 2 tbsp

Milakai podi - 2-3 tbsp

Mustard seeds - ½ tsp

Jeera - ½ tsp

Lime juice - 1 tsp ( Optional )

To garnish:

Grated coconut - 2 tsp

Chopped coriander - 2 tsp

Make about 15 idlis & refrigerate.

In a kadai, heat oil.

Temper mustard seeds & jeera.

Add the milakai podi & then the idlis.

Lower the flame & mix well so that all idlis get uniformly coated.

Saute for 2, 3 mts.

If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two.

Remove & add lime juice.

Mix well & garnish with coriander leaves.

Garnishing is optional.

Dear Chitra madam

Is there any other method where we can avoid keeping idlis in the fridge.....we do not generally keep it inside (patthu)...

The point is, idlis must become thoroughly cold.
If you make idllis in the morning, they will become absolutely cold in the evening. Then you can make.
The idea is, idlis should not crumble while sauting.
Love & regards,
Chithra.

Mini-idlis - about 20 ( cold, to prevent crumbling )

Onions - 2, chopped

Tomatoes - 2, chop

Red chilli powder _ 1 tsp

Salt - very little

To temper:

Oil - 3 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Curry leaves - few

Coriander leaves - to garnish

Heat oil & temper as given.

Next add onions & sauté for 2,3 mts.

Now add tomatoes & fry well.

Add chilli powder & very little salt.

Add the idlis & mix well gently, making sure they do not break

Lower the fire & keep covered for 5 mts for the idlis to absorb the masala flavour.

Open & garnish with chopped coriander leaves.

Idli batter - 2 cups

Oil - 2 tbsp

Powder together little coarse:

Pepper - 1 ½ tsp

Jeera - 1tsp

Hing - ½ tsp

To temper:

Oil - 2 tbsp

Mustard seeds - ½ tsp

Curry leaves - few

To garnish:

Roasted cashewnuts - few

Make about 15 idlis & refrigerate or keep them cold.

In a kadai, heat oil.

Temper mustard seeds & curry leaves.

Add the pepper-jeera-hing powder & lightly fry.

Add idlis & mix well.

Lower the flame & mix well so that all idlis get uniformly coated.

Saute for 2, 3 mts.

If necessary, add a pinch of salt.

If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two.

Remove & garnish with roasted casewnuts.

Mini idlis - 15 ( cold )

Grind to a chutney:

Coriander leaves - ½ cup

Curry leaves - few

Green chillies - 4,5

Tamarind paste - 2 tsp

Salt

To Temper:

Oil - 3 tbsp

Mustard seeds - ½ tsp

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Grind the green chutney & keep ready.

Soak both dhals for 30 mts & drain completely.

Heat oil in a kadai, temper mustard seeds & the dhals.

When they becoma light brown, add chutney & idlis.

Lower the flame & stir very gently ( to prevent the idlis breaking ) for the idlis to get coated with chutney completely.

Saute for a few mts & remove.

Seasame seeds is "ellu" in tamil or til seeds.

Ellu Podi
http://www.indusladies.com/forums/showpost.php?p=2224&postcount=3

Use black or white til seeds depending on the availability.

Mini idlis - 15 – 20 ( cold)

Oil - 3 tbsp

Mustard seeds - 1 tsp

Roasted groundnuts - 2 tbsp ( coarsely powdered)

Heat oil in a kadai & temper mustard seeds.

Add idlis & sprinkle as much of the powder as desired.

Mix well, lower the flame & keeo covered for a mte to allow the idlis to absorb the flavour.

Remove & garnish with coarsely crushed groundnuts.