Categories: Leftout

Ingredients

• Mini Idlis - 25
• Curd - 4-5 cup
• Milk/ Water - 1 cup
• Cilantro - for garnish
• Carrot(grated)- for garnish
• Sugar - a pinch
• Salt - to taste
• For grinding
• Cashew - 1 tblsp
• Coconut (fresh grated) - 2 tblsp
• Green chillies - 2
• For seasoning
• Mustard seeds - 1/4 tsp
• Curry leaves - 5-6
• Urad dal - 1/2 tsp
• Dry red chillies - 3-4
• Asaefoetida - a pinch
• Oil - 1 tblsp

Directions

1. Make mini idlis in the usual procedure and keep aside. If you do not have mini idli plate, make regular idlis and cut it into four.

2. Beat the curd with water/ milk. Add the required salt and sugar to it.

3. Heat oil in a small pan, splatter the mustard seeds, urad dal, dry red chillies and curry leaves.

4. Add this to the beaten curd with a pinch of asaefoetida.

5. Grind the cashews, green chillies and grated coconut together and add it to the curd as well.

6. Finally add the idlis half an hour before serving to prevent it from becoming soggy.

7. Garnish with grated carrot and chopped cilantro.

8. Refrigerate and serve it chillied. It is the most refreshing snack for a summer day.

9. You can even fry the idlis before adding to the curd to prevent it from getting too soggy quickly. In that case, do not overfry so that the idli changes its colour but try to retain the cream colour.

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