Mini Tempered Idlis

" frameborder="0" allowfullscreen>

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

Method

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