Saturday, December 6, 2014
TriColor Mini Idlis
I had some leftover mini idlis the other day and decided to make this tricolor idli fry. Usually I use up leftover idlis by breaking them up into bite size pieces and tempering them to make phodnichi idli (idli fry). This tricolor idli recipe just takes them one step ahead and makes them party worthy - these make great appetizers for gatherings.
Here's how I made these TriColor Mini Idlis:
For the yellow color idlis - Heat 1 tsp oil in a non stick pan. Add pinch of mustard seeds. When they stop spluttering add pinch of hing (asafoetida) and turmeric pwd. Drop in 4 to 5 mini idlis. Add little salt (abt 1/4 tsp or to taste) and pinch of sugar. If the idlis are bit hard (from refrigerating overnight like mine were), add 1 tsp water. Stir gently to coast the idli, cover and steam on low heat for 3 to 5 mins. This will soften the idlis again as they are being seasoned. Take off heat and if desired sprinkle little black pepper pwd and squeeze little lemon juice on them. That way they can be served as is, no need for chutney on the side.
For the green idlis - I have used my dry Curry Leaf Chutney for this. I heated 1/2 tsp ghee on low heat, added 1 tsp of this chutney and 1 tsp water. Then added about 4 to 5 mini idlis, tossed gently to coat the idlis with the chutney, covered and cooked on low heat for 3 to 5 mins.
For the red idlis - I have used my Lasun Tikhat (Dry Garlic Chutney) for this. Procedure is similar to above green idlis.
To serve as a party appetizer skewer them onto mini toothpicks and serve.