Mini Idlis in Coconut Sauce

by Tarla Dalal

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.

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मिनी इडलिस इन कोकोनट सॉस - हिन्दी में पढ़ें (Mini Idlis in Coconut Sauce in Hindi)

મિની ઈડલી ઇન કોકોનટ સૉસ - ગુજરાતી માં વાંચો (Mini Idlis in Coconut Sauce in Gujarati)

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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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Mini Idlis in Coconut Sauce recipe - How to make Mini Idlis in Coconut Sauce

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 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

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.

For the idli

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.

How to proceed

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.