Ingredients

The following ingredients have 4 Servings
  • 30 Mini Idli
  • 1.5 tbsp Idli Podi
  • 2 tsp Gingelly Oil ((for tossing the idli's))
  • 1 Onion (Small)
  • 1 Green Chilli
  • 3 tbsp Carrot
  • 1 tbsp Capsicum
  • 1 tsp Ginger Garlic Paste
  • 8 to 10 Cashews
  • 1 tsp Ghee (For frying cashews)
  • 1 tsp Lemon Juice ((Optional))
  • 1 tbsp Coriander Leaves ((For Garnishing))
  • Salt (To Taste)
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1 Sprig Curry Leaves
  • 3 tsp Oil

Instruction

  • Grease the mini idli mould with oil and pour the idli batter. Steam it for 5 to 7 minutes, cool it for a while and demould the idli's. In a mixing bowl, take the idli's, add little gingelly oil, idli millagai podi and toss well.
  • Chop onion, capsicum, green chilli and grate the carrot. In a pan, fry cashews with ghee and keep by side.
  • In the same pan, pour oil and temper with all the ingredients with items listed in the table 'To Temper'.
  • Now add onions, saute till it turns transparent. Then add ginger garlic paste, capsicum, carrot and saute till the raw smell of the veggies leaves. Add salt.
  • Add the mini idli's and toss well without breaking it. Mix slowly until the idli's and the veggies blend together. Finally, add the cashews and garnish with coriander leaves. If preferred squeeze lemon juice on top.Serve it hot.