Cocktail Idli
Cocktail Idlis are a delicious and easy-to-make party snack. They are made by steaming small idlis and then sautéing them with tempered spices. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. Idlis are a good source of carbohydrates and proteins, while the spices used in this recipe provide various health benefits. However, people with gluten allergy should avoid this dish.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
21 kcal
Protein
1 g
Carbs
3 g
Fat
0 g
Fiber
0 g
Ingredients
Common salt
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Asafoetida
0.25 pinch (0.5g)
Split Urad Dal (Raw)
0.25 small cup (25g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Rice, raw, milled
0.25 cup (50g)
Chopped Green Chilli
1 tsp (2g)
Curry leaves
5 gms (5g)
Instructions
Preparation
-Prepare the idli batter by mixing urad dal and rice.
-Soak them separately for a few hours, then grind them to a smooth paste. Mix both pastes, add salt, and let the batter ferment overnight or until it doubles in volume.
Cooking Steps
Grease the mini idli molds with a little oil.
Pour a small amount of batter into each mold cavity, filling them about three-fourths full.
Steam the mini-idlis in a steamer for about 10-12 minutes, or until a toothpick inserted into an idli comes out clean. Allow them to cool slightly before removing them from the molds.
In a pan, heat the oil for tempering. Add the mustard seeds and let them splutter. Then add the urad dal and chana dal and sauté until they turn golden brown.
Add the chopped green chilies, curry leaves, and a pinch of asafoetida. Sauté for a minute.
Add the idlis to the tempering and gently toss them to coat the idlis with the tempering.
Garnish with freshly chopped coriander leaves and serve hot .
NotesNutritional values are approximate and may vary depending on the specific ingredients used.