Mini seasoned idlis

Idli is a very popular South Indian breakfast dish. This recipe is a twist to the regular idli and is tempered with spices.

Mini seasoned idlis

Ingredients:
Mini idlis - 70 (or 16 regular idlis)
Salt to taste
Seasoning:
Olive oil - 4 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Black dram dhal (urad) - 1/2 tsp
Curry leaves - 2 strands
Black pepper crushed coarsely - 1/2 tsp
Dry red chilly - 1
Cashew halved - a handful
Chutney powder - 4 tsp or as per taste
Lemon juice -  tbsp
Cilantro leaves chopped - 2 tbsp

Method:
1. Make 4 plates of mini idlis in the steamer or cut the regular idlis to cubes.
2. Take out of the mold and cool it completely.
3. Heat oil in a pan and add olive oil, asafoetida, mustard seeds, cumin seeds.  When the mustard seeds crackle add the urad dhal, curry leaves, crushed black pepper, red chili and cashew nuts.  Saute.
4. Add the cooled idlis to the pan and toss gently.
5. Finally add the chutney powder and mix.  Adjust salt if necessary.
6. Add the lemon juice and garnish with chopped cilantro leaves.

Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf

Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, - See more at: http://www.sanjeevkapoor.com/Mini-Tempered-Idlis.aspx#sthash.TERzrHW8.dpuf