How to make Mini Tempered Idlis - A wonderful way to serve idlis – fresh or leftover.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Idli batter, Oil (ऑइल)
Cuisine : Tamil Nadu
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
Mini Tempered Idlis Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
You can also find more Snacks and Starters recipes like Red Pumpkin and Til Pooris, Cheese Biscuits, Chicken Sausage Roll, Sausage Pizza.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mini Tempered Idlis Recipe
Idli batter 3 cups
Oil 3 tablespoons
Curry leaves 25-30
Asafoetida a pinch
Mustard seeds 1/2 teaspoon
Onion chopped 1 medium
Green chillies slit 2-3
Turmeric powder 1/4 teaspoon
Tomato ketchup 2 tablespoons
Red chilli powder 1 teaspoon
Salt to taste
Juice of ½ lemon
Method
Step 1
Heat sufficient water in a steamer. Pour idli batter into the greased idli moulds, fit them onto the stand and place stand in the steamer. Put the lid on and steam till done. Take the stand out, and cool slightly before dislodging the idlis into a bowl.
Step 2
Heat oil in a non stick pan. Chop curry leaves. Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, add onion and saute.
Step 3
Add green chillies, turmeric powder and continue to saute till onion becomes soft. Add idlis, tomato ketchup, red chilli powder and salt and mix everything well. Add lemon juice and mix again. Serve hot.
