I bought mini idly pan ages ago, but believe it or not i have not used it even once. Couple days back, when i was organizing my cupboard, i found these cute little moulds. Immediately took it out and made this beauties..I have plans to make so many mini idli recipes using that like pepper idly, chilli idly, podi idli and stuffs like that..Will share all those in the coming sessions..
GHEE over soft mini idlies and piping hot sambar is like heaven. Love it to the core..This has become my hubby's favorite..So try this out and let me know how it turned out for you..In the mean time check out my kaima idly recipe and chilli idly recipe..
Preparation Time : 10 mins
Cooking Time : 40 to 45 mins
Serves : 4 to 5
Ingredients:
Idli Batter as needed
Yellow Moong Dal / Pasi Paruppu - 1/2 cup
Toor Dal / Tuvaram Paruppu - 1/2 cup
Shallots / Sambar Onion - 5 peeled
Tomato - 1 large chopped
Green Chilli - 2 slit
Curry leaves - a sprig
Turmeric Powder / Manjal Podi - 1 tsp
Sambar Powder - 2 to 3 tblspn or to taste (Check notes)
Salt to taste
Jaggery / Sugar - 1 tblspn or to taste
Tamarind Pulp - 2 tblspn or to taste
Coriander Leaves - 4 tblspn finely chopped
Pure Ghee few tsp for serving
For Seasoning:
Oil / Ghee - 1 tblspn
Mustard Seeds / Kaduku -1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Method:
Take moong dal, toor dal, shallots, tomatoes, chillies, curry leaves, turmeric powder in a pressure cooker. Cover it with water and pressure cook it for 4 whistle, simmer the stove for 5 mins. Turn the heat off and let the pressure go all by itself. Open the cooker and mash the whole thing.
Now put the cooker back on stove. Add some water to sambar powder and make it into a paste. Now Add the sambar powder mix into the cooker and mix well.
Add in salt, jaggery and tamarind pulp into the sambar and mix well.
Let this simmer for around 10 mins.
Now heat oil or ghee for tempering. Crackle mustard, cumin and asafoetida. Pour this whole thing into the sambar and mix well.
Garnish with coriander leaves and mix well.
Now lets make idlies. Take mini idli mould and grease it with some oil. Spoon idli batter into the moulds. Steam this in idli cooker for 5 mins to untill done.
Dip a spoon in some water and remove the idlies from the mould.
Take the idlies in a bowl, ladle the sambar over it, drizzle in ghee and enjoy hot..
Notes:
If you dont have sambar powder, mix a tblspn of chilli powder, 2 tblspn of coriander powder and a tsp of cumin powder to make homemade instant sambar powder.
Pictorial:
Take moong dal and toor dal in a pressure cooker
wash it well. and cover with water
Add in peeled shallots
roughly cut tomatoes
some curry leaves
couple of slit green chillies
some turmeric powder
Mix it once
cover it up
Pressure cook it
While it is cooking, lets make idlies
Brush your mini idly moulds with some oil
take some idly batter
spoon it in each mould
now place in steamer
Steam for 5 mins
Dip a spoon in some water
and remove the idlies..This will help in easy removal of idlies
just like that
Now the dal is cooked completely
Place it back on heat
Take your sambar powder
add some water and make into a slurry
pour that mix in
add some salt
add a small piece of jaggery or some sugar
pour in tamarind pulp..Mix well and let it simmer for a while
Now make tempering by heating oil or ghee
add mustard seeds
cumin seeds
asafoetida
pour the seasoning in
give a good stir
add in lots of chopped coriander leaves
Mix well...Sambar done..
Now place some idlies in a bowl
ladle over lots of sambar
drizzle in a tsp of pure ghee
serve