Mini Tempered Idlis Recipe

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Old 09-Jan-2016
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Mini Tempered Idlis Recipe


Parboiled rice soaked for 2-3 hours1 cup

Split skinless black gram soaked for 2-3 hours1/2 cup

Salt to taste

For tempering

Oil 1 tablespo

Mustard seeds 1 teaspoon

Split skinless black gram 1/2 teaspoon

Curry leaves 8-10

Asafoetida 1/4 teaspoon

Crushed black peppercorns 1/2 teaspoon

Lemon juice 1 tablespoon

Salt to taste

Fresh coriander leaves chopped2 tablespoons


Step 1

Drain and grind the rice to a slightly coarse texture. Use water as required to make a batter of dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.

Step 2

Mix both the batters. Sprinkle salt and mix thoroughly in a whipping motion using your hand. Pour batter into a large vessel, close tightly with a lid and rest in a warm place overnight.

Step 3

Grease mini idli mould with oil. Pour a spoonful of fermented batter into each dent. Place idli stand in steamer. Cover and cook for 10-15 minutes or till idlis are done. Demould the idlis when slightly cooled and place in a bowl.

Step 4

To make tempering, heat oil in a non-stick pan. Add mustard seeds and when the seeds crackle, add black gram, curry leaves, asafoetida and crushed peppercorns. Mix and sauté for a few minutes.

Step 5

Add tempering to idlis alongwith lemon juice, salt and chopped coriander. Toss to mix.

Step 6

Serve immediately.

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