Mini Idlis in Coconut Sauce Video by Tarla Dalal

Mini Idlis in Coconut Sauce Video by Tarla Dalal

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Idli taste great with coconut sauce and makes a good cocktail snack.


Recipe Description for Mini Idlis in Coconut Sauce

Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for servings


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


For the coconut sauce

  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. 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

  1. Put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes.
  2. Drain, cool and blend in a mixer to a smooth purée.
  3. Combine the idli batter, spinach purée and salt in a bowl and mix well.
  4. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes.
  5. Cool, demould and keep aside.

How to proceed

  1. Heat a sizzler plate or tava (griddle) till red hot.
  2. Pour ¼th of the prepared coconut sauce over it and cook for 1 minute.
  3. 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.
  4. Discard the green chilli from the coconut sauce and serve immediately.

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