Mini Cashew Idlis in Milagai Podi
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 18021 times
This peppy cocktail snack features cashew-studded idlis coated with spicy milagai podi. Adding spiced cashews to the idli batter gives the idlis a nice peppy crunch, while tossing it with milagai podi raises the spice quotient.
Milagai Podi is a South Indian spice powder made of red chillies, which is so fiery that it is often called ‘gun powder’! It is considered a classic accompaniment for idlis. It is a good idea to make the idlis in a handy mini size, so that it will easy to pop one into your mouth!
Mini Cashew Idlis in Milagai Podi is good to have as an evening tea-time snack too. If you are serving to kids, make just the cashew-studded idlis, without tossing it in the spice powder.
- Combine the idli batter, cashews and salt in a deep bowl and mix well.
- Put a little batter into each greased mini idli mould and steam in a steamer for 10 minutes or till the idlis are cooked.
- Cool slightly, demould and keep aside.
- Heat the ghee in a broad non-stick pan, add the malagpodi and sauté on a medium flame for a few seconds.
- Add the idli and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Serve immediately.
Nutrient values per mini idli
|Vitamin A||2.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0.5 mcg|
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