Mini Idlis in Coconut Sauce


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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!

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Preparation Time: 
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Makes 2 servings
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Ingredients


For The Coconut Sauce
1 cup coconut milk (nariyal ka doodh)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 curry leaves (kadi patta)
1 slit green chilli
salt to taste
1 tsp lemon juice
1/2 tsp sugar
2 tsp cornflour dissolved in 2 tbsp cold water

For The Idlis
10 spinach (palak) leaves
1 cup readymade idli batter
salt to taste

Method
For the coconut sauce

  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. 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.

For the idli

  1. Put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes.
  2. Drain, cool and blend in a mixer to a smooth purée.
  3. Combine the idli batter, spinach purée and salt in a bowl and mix well.
  4. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes.
  5. Cool, demould and keep aside.

How to proceed

  1. Heat a sizzler plate or tava (griddle) till red hot.
  2. Pour ¼th of the prepared coconut sauce over it and cook for 1 minute.
  3. 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.
  4. Discard the green chilli from the coconut sauce and serve immediately.
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 on 08 Dec 10 12:45 AM


Besides looking immensely cute, they are delicious and healthy! the tadka is awesome and gives the dish added flavours and the aromatics!