Mini Tempered Idlis

This spicy tempering poured over mini idlis make them super delicious. This is a Sanjeev Kapoor exclusive recipe.

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Mini Tempered Idlis

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Main Ingredients Parboiled rice, Split skinless black gram
Cuisine Indian
Course Snacks and Starters
Prep Time 3-3.30 hour
Cook time 8-10 hour
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Mini Tempered Idlis

  • 1 cup Parboiled rice soaked for 2-3 hours
  • 1/2 cup Split skinless black gram soaked for 2-3 hours
  • to taste Salt
  • For tempering
  • 1 tablespo Oil
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Split skinless black gram
  • 8-10 Curry leaves
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Crushed black peppercorns
  • 1 tablespoon Lemon juice
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves chopped


  1. Drain and grind the rice to a slightly coarse texture. Use water as required to make a batter of dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.
  2. Mix both the batters. Sprinkle salt and mix thoroughly in a whipping motion using your hand. Pour batter into a large vessel, close tightly with a lid and rest in a warm place overnight.
  3. Grease mini idli mould with oil. Pour a spoonful of fermented batter into each dent. Place idli stand in steamer. Cover and cook for 10-15 minutes or till idlis are done. Demould the idlis when slightly cooled and place in a bowl.
  4. To make tempering, heat oil in a non-stick pan. Add mustard seeds and when the seeds crackle, add black gram, curry leaves, asafoetida and crushed peppercorns. Mix and sauté for a few minutes.
  5. Add tempering to idlis alongwith lemon juice, salt and chopped coriander. Toss to mix.
  6. Serve immediately.

Nutrition Info

Calories 1214
Carbohydrates 217.4
Protein 40.6
Fat 20.1
Other Fiber Fiber- 12.6gm