Mini Idlis in Coconut Sauce Video by Tarla Dalal Video by Tarla Dalal
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Idlis In Coconut Sauce Recipe (Palak Idlis In Coconut Curry) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
4.00 servings
Ingredients
For The Coconut Sauce
1 cup coconut milk (nariyal ka doodh)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
salt to taste
1 tsp lemon juice
1/2 tsp sugar
2 tsp cornflour dissolved in 2 tbsp cold
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 8 minutes.
- Cool, demould and keep aside.
How to proceed
- To make idlis in coconut sauce, heat a sizzler plate or tava (griddle) till red hot.
- Pour 1/2 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.
- Serve the idlis in coconut sauce immediately.
See step by step images of Idli in Coconut Sauce, Spinach Idli in Coconut Curry
