Ingredients
The following ingredients have 4 Servings
- 1 Cup Idli Batter
- Sambar (3 types of tiffin sambar) (As Required (Tiffin Sambar/Idli Sambar/HSB Sambar))
- 1 Onion
- 2 tbsp Carrot (Grated)
- Coriander Leaves (For Garnishing)
- Few drops Ghee
Instruction
- Mix the idli batter gently and if required, add very little water. Grease the mini idli mould with oil, take little batter in a spoon and fill each mould.
- Pour some water in the idli vessel / pressure cooker (without vent), and place the mini idli stand inside the idli vessel. Close it with the lid provided.
- Steam it for 5 to 6 minutes and once the idli's are done, set aside for 2 minutes. This resting time helps to de-mould the idli's easily. Otherwise show the plate inverted in running water for a second.
- Scoop out the idli's with a spoon. Take the serving vessel and arrange the idli's.
- Either the Sambar or idli's should be very hot, so the idli's absorb the sambar. Also the sambar should be in medium consistency only, not too thick. Take the sambar in a ladle and pour as required or till vessel full.
- Soak the idli's in the sambar for 5 minutes, by the time idli's would have absorbed the sambar very well. If required, pour little more sambar. Garnish with finely chopped onion, coriander leaves and grated carrot. Drizzle ghee on top before serving.Serve this mini idli sambar with a dollop of ghee on top.
