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| Main Ingredients | Rice, Split black gram skinless |
| Cuisine | Kerala |
| Course | Snacks and Starters |
| Prep Time | 5-6 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Mini Idlis
- 1 3/4 cups Rice
- 3/4 cup Split black gram skinless
- to taste Salt
- 2 Carrots grated
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Raisins
- 1 tablespoon Fresh coriander leaves chopped
- for greasing Oil
Method
- Soak the rice for 6 hours. Soak urad dal for 6 hours. Grind them on a stone taking care that the batter is not too smooth but slightly coarse. Keep the batter in a warm place to ferment. The duration would depend on the weather. Grease idli moulds. If making for children, take smaller moulds. Add salt to the batter once it is fermented.
- Divide the batter into 3 portions. To one add turmeric powder.
- To another add raisins. Pour the plain batter into the moulds and grate the carrot over the batter. Pour the other two batters into separate moulds. Steam for about 8 – 10 minutes, till done.
Nutrition Info
| Calories | 1889 |
| Carbohydrates | 387 |
| Protein | 64.5 |
| Fat | 9.1 |
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