Mini Idlis in Coconut Sauce
by Tarla Dalal
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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!
For the coconut sauce- Heat the oil in a broad non-stick pan and add the cumin seeds.
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- 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.
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For the idli- Put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes.
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- Drain, cool and blend in a mixer to a smooth purée.
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- Combine the idli batter, spinach purée and salt in a bowl and mix well.
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- Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes.
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- Cool, demould and keep aside.
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How to proceed- Heat a sizzler plate or tava (griddle) till red hot.
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- Pour ¼th of the prepared coconut sauce over it and cook for 1 minute.
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- 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.
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- Discard the green chilli from the coconut sauce and serve immediately.
Mini Idlis in Coconut Sauce Video by Tarla Dalal
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 270 cal |
Protein | 3.4 g |
Carbohydrates | 18.8 g |
Fiber | 2.6 g |
Fat | 19.5 g |
Cholesterol | 0 mg |
Sodium | 26.9 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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