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Miniature idlis served with a tadka of different spices in oil. You can serve the idlis with green chutney.
- Soak the rice, dal and fenugreek seeds in water for 5 to 6 hours.
- Grind the soaked ingredients in a mixer and leave the batter aside for at least 8 hours or preferably overnight.
- Add the salt and pour a little mixture into the greased idli moulds.
- Cook in an idli steamer for 15-20 minutes or till cooked.
- Heat the oil in a pan and add the fenugreek seeds, hing ,curry leaves and green chillies and saute for 2 minutes.
- Add this to the cooked idlis and toss well.
- Serve hot.
This recipe was contributed by sammaha on 24 Aug 2011
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