How to make Cocktail Idlis - Mini idlis skewered with capsicums and tossed in sauces and served with rasam

This recipe is from the book Fun Food For Fussy Kids.

Main Ingredients : Parboiled Rice (उकड़ा चावल), Urad Dal

Cuisine : Kerala, Tamil Nadu

Course : Snacks and Starters

Cocktail Idlis

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Cocktail Idlis checkout Masala Dosa, Mixed Vegetable Idli, Sannas (With Yeast), Teen Dal Dosa . You can also find more Snacks and Starters recipes like Methi Ande Ke Pakode, Apple Chips, Sev Puri With Mango Salsa, Khotte.

Cocktail Idlis Recipe Card

Cocktail Idlis

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Cocktail Idlis Recipe

  • Parboiled Rice 1 cup

  • Urad Dal 1/2 cup

  • Salt to taste

  • Onion cut into 1 inch cubes , layers separated 1 large

  • Green capsicum cut into 1 inch pieces 1 large

  • Tomato seeded cut into 1 inch pieces 1 large

  • Tooth picks 12

  • Oil 2 tablespoons

  • Tomato ketchup 2 tablespoons

  • Red chilli sauce 1 tablespoon

  • Rasam as required


Step 1

Wash the rice and soak in three cups of fresh water for at least two three hours. Wash and soak the dal in two cups of water for a similar time.

Step 2

Drain and grind the rice to a slightly coarse texture. Use water as required to make a batter of dropping consistency.

Step 3

Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters. Sprinkle salt and mix thoroughly in a whipping motion using your hand.

Step 4

Pour batter into a large vessel, close tightly with a lid and rest in a warm place overnight. Heat sufficient water in a steamer.

Step 5

Place a wet muslin cloth on the mini idli stand. Pour a spoonful of the fermented batter into each dent.

Step 6

Place the idli stand in the steamer. Cook for eight to ten minutes or till idlis are done. Demould the idlis when slightly cooled.

Step 7

Skewer the idlis and vegetables onto each toothpick in the following order: onion, idli, capsicum, idli, tomato. Heat the oil in a pan and arrange the toothpicks on it.

Step 8

Add the tomato ketchup and red chilli sauce and toss. You can serve them with rasam.

Step 9

Pour a little rasam into small glasses, place the toothpicks across the rims and serve immediately.

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