Mini idli and Chutney Powder Recipe
Mini idli and Chutney Powder
Mini Idli is very soft and very easy to eat, one of the main reasons why kids love it, and it’s very attractive to look at, very addictive for kids, once had they always would want to have more. Its also popular among adults for its taste with sambar and the ease of eating. The concept of mini idli and chutney powder is fast catching up as a snack in many metros and as a gourmet food being served in theaters and restaurants. Let’s see how to make Mini idli and Chutney Powder....!
Prep Time 20 minutes
Cook Time 30 minutes
Roasting Time 10 minutes
Total Time 50 minutes
Servings 4
Ingredients
Ingredients and Utensils Required:
For Mini Idli
- 4 Cups of Idli Batter
- Mini Idli Stand
- Steamer
For Chutney Powder
- 100 gms Dry Red Chillies
- 10 gms Dry Coconut
- 50 gms Tamarind
- 50 gms Jaggery
Dry Roasting
- 1 Cup Tuvar Dal/Arahar Dal
- 1 cup Coriander Seeds
- 1 cup Moong dal
- 1 cup Channa dal
- 1 cup urad dal
For Tempering
- ½ tsp Mustard
- ½ tsp jeera
- ½ tsp Urad dal
- ½ tsp Chana Dal
- 4 to 5 nos Curry Leaves
- 2 nos Dry Red Chilies
Instructions
How to Make Mini Idli & Idli Chutney Powder
For Mini Idli
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Put the steamer on heat with one glass of water, meanwhile start filling the greased mini idli mould and keep it in the steamer.
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Steam it for around 7 minutes, not more than 7 minutes otherwise idli tends to become hard. Rest it for some time.
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Scoop out the idlis with a spoon. Take the serving vessel and arrange the idlis.
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Take the idli in desired vessel or plate and serve it with Samabar. Either of the Sambar or idli should be hot, as the idli doesn’t absorb the Samabar.
For Chutney Powder:
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Dry roast the items under the list “for dry roasting” and keep them aside for cooling.
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Grind the other items in the list and grind the roasted items too and mix both of them with salt and adjust to taste accordingly.
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IT can be stored in jar for at least 3 to 4 months, when want to use temper it with items above and use it as powder for idli or mix with plain white rice.
Recipe Notes
- For Idli Batter Recipe, please click here: How to make Idli Batter
- To serve with Podi/Chutney Powder, take a pan and put 2 to 3 tsp of chutney powder and heat it in slow fire and put the mini idlis toss them gently until each and every idli is coated with the chutney powder.
- Roughly around 20 to 25 mini idlis can be tossed in 2 to 3 tsps of chutney powder.