September 21, 2006
Micro Idli Vada/ Steamed Rice Dumplings in Yogurt
What do you call idlis that are just about the size of a coin? Is there a formal name for it? I was introduced to it by my mom-in-law during her last visit here. She made this as a light dinner. It ended up with me liking them so much I got the corresponding idli stand. I call it the micro idli. If anybody has a better name,lets have it.
The micro idli stand makes about 15 idlis per level. Barely a teaspoon of batter is poured into each idli so 10 of these idlis is equal to one ordinary idli.
This is a very delicious alternative to idli sambar and dahi/thair vada. No frying involved. Micro idlis or baby idlis are soaked in a coconut flavored yogurt and tempered with spices. You can eat quite a bit before you realise it. I make it as a light dinner, as an appetiser or as a snack. The ground green chilies and dry red chilies adds some heat to balance the mildness of the yogurt. Add chilies as per individual spice tolerance.
Ok, so now I got feedback that these are originally called Mini Idlis and Sambar Idlis and cocktail idlis. In Bangalore and probably Madras, they are served dipped in sambar. I wonder how they would taste with rasam. So should I change the name of my post? And thanks to all those who responded to my query. It was interesting to read all the stories associated with it.
These are not Rava Idlis. These are regular idlis but made in the small mould. So if anyone cannot find the Idli Rava in their Asian stores, use normal method to make idlis. One good Basic recipe is RP's Workshop's Idli recipe.
You will need:
Idli Rava(A kind of rice flour)- 1cup
Urad Dal- ½ cup
For the Yogurt Base:
Plain Cold Yoghurt- 2 cups
Ginger-1/4 inch piece
Salt-1/4 tsp(to taste)
For the seasoning:
Mustard seeds-1/2 tsp
Curry leaves-one sprig
Red Whole chilies-2
Salt-1/4 tsp(to taste)
1. Idli: Wash and soak the urad dal for 4-5 hrs and grind well with water. Add the idli rava and enough water to blend it. Grind for some more time to make a smooth batter. Scrape into a large vessel and cover with aluminum foil. Pierce some holes in it with a fork to let the air escape. Keep in a warm place overnight to ferment. When it is well fermented, add salt and enough water to make it slightly pour able.
2. Grease the micro idli moulds and pour about ½ tsp of idli batter in each mould. It will rise when cooked so do not fill to the brim. Steam in a pressure cooker (without the weight) for 7-10 minutes. Remove and unfold into a large serving bowl.
3. Now the yogurt base: Grind the coconut, the green chilies, ginger and curry leaves with little water to a fine paste. Add the yogurt, water and blend well. Add salt as needed. Pour the yogurt sauce all over the micro idlis. Let it soak the sauce in. Add more yogurt mixed with water as needed.
4. Tempering: heat the oil in a heavy bottom pan. After a minute, lower the heat and add the mustard seeds and cover till it finishes spluttering. Keep a safe distance if uncovered. Now add the curry leaves, and red chilies. Pour over the idlis. Serve cold or at room temperature.
This tastes best when the idlis are freshly made. If planning to use the next day, keep the idlis and the sauce separately and mix heated idlis only when ready to eat. The idlis tend to get hard in the refrigerator.
Food, Mini Idli Vada, Idli, Snacks, Low Cal,South Indian