Mini idlis

Prep 0 h : 0 m
Cook 0 h : 20 m


  • 200g idli rice (available in major supermarkets)

    30g parboiled rice (available in major supermarkets)

    30g urad dal (skinless split black gram)

    20g thin poha (flattened rice)

    10g rock salt

    20ml oil

    Salt, to taste

    For tempering

    4 tsp oil

    ½ tsp mustard seeds

    A few curry leaves

    4 cloves garlic, finely chopped

    1 red chilli, broken into pieces

    1 tsp butter

    1 tsp chaat masala


  • Mix the two varieties of rice, wash and soak for 5 hours.

    Similarly, wash and soak dal in a separate bowl for 5 hours.

    Soak flattened rice for 15 mins.

    Grind the rice along with the soaked flattened rice until it forms a smooth batter, adding very little water.

    Grind the dal as well into a smooth batter, again adding very little water.

    Mix the two batters and allow to ferment overnight.

    To make idlis, heat water in an idli pot, pour spoonfuls of the batter in greased mini idli trays and steam for 10 mins.

    Take the idli pot off the heat and let it rest for 5 mins.

    Demould the idlis and keep it covered in a casserole.

    For tempering, heat oil in a large saucepan.

    Add mustard seeds.

    Once they start spluttering, add curry leaves and garlic.

    Stir until garlic is golden brown.

    Add red chilli, saute and add all the idlis.

    Toss well to ensure all the idlis are coated with the flavoured oil.

    Finally add butter and chaat masala, toss and serve hot.

    Recipe by Queen Elizabeth 2