Mini Idlis in Coconut Sauce
by Tarla Dalal
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Added to 260 cookbooks
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Mini idlis, with loads of spinach in the batter, are tasty and healthy too. Instead of the standard sambhar combo, here the idlis are floated in a soothing coconut sauce with mild hints of green chillies. Mini idlis in coconut sauce is an innovative cocktail snack – just remember to serve it piping hot!
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
- Put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes.
- Drain, cool and blend in a mixer to a smooth purée.
- Combine the idli batter, spinach purée and salt in a bowl and mix well.
- Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes.
- Cool, demould and keep aside.
- Heat a sizzler plate or tava (griddle) till red hot.
- Pour ¼th of the prepared coconut sauce over it and cook for 1 minute.
- Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Discard the green chilli from the coconut sauce and serve immediately.
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