A regular normal idli for a breakfast or evening tiffin might not be inviting or of much interest for many. But there is always a WOW factor associated with a mini idli. That too when it is tossed in idli milagai podi or any other colourful spicy podi. Had been waiting to try these tossed podi idlies for a while since I came here. But I had to wait for the mini idli plates, as I did not bring them with me when I started from India. I was all excited when I got the mini idli plates from my mom along with curry leaves powder and other eatables recently :P So, the wait is over and its time for gobbling up those mini spicy treats.
Prep Time: 5 mins || Cook Time: 25 mins || Yields: 20 mini idlis || Category: Breakfast/Starter/Finger Food
Ingredients:
1. Idli Batter - sufficient for 20 mini idlis
2. Idli milagai podi - 4 tbsp
3. Curry leaves powder - 4 tbsp
4. Gingelly oil/Ghee- 3 to 4 tbsp
Method:
1. Grease the idli plates with gingelly oil and fill with idli batter. Steam the batter for 10-15 mins, initially on high flame for 10 mins and then in low flame for 5 mins or until the idlis are cooked soft. Cool the idlis to room temp.
2. For the batch of green colored coating on the idlis, mix normal idli milagai podi with curry leaves powder.
3. In a pan, heat oil or ghee as desired and throw in the required amount of normal idli milagai podi.
4. Toss the idlis in the pan so as to get them coated with the chili powder all over. If more spiciness is required, sprinkle some dry idli milagai podi over the already coated idlis, as it would stick to them easily.
5. Similarly, repeat the process from 3 and 4 for the batch of green colored idlis with curry leaves powder. Serve by stacking two mini idlis of different flavours with a toothpick inserted at their center to keep them intact.
Suggestions:
- Ghee or gingelly oil or any cooking oil can be used. I didnt like the ghee flavour. So, I avoided it for the green coloured batch of idlis.
- I have used the plain curry leaves (dried and powdered curry leaves) powder and mixed it with idli milagai podi. Instead, a readymade spicy Karuveppilai Podi can also be used.
- As I wanted the spiciness to be mild, I didnt sprinkle much of dry milagai podi on the coated idlis. So, the colour might not be that bright as in restaurants.
- Can also try this combination exclusively for mini idlis - 1 part urad dal and 2 parts idli rice soaked for 2 hours and ground fluffy/with granular consistency.
I came across these lovely little potato vermicelli birds nests in a potluck conducted at office some 3 years ago. One of my teammates had done this along with many other dishes. I couldn't get a bite of it as there were many hands fighting for the few nests :D From that day, I wanted to try this mentally bookmared eye-catcher dish...
This would surely serve as a very good irresistible starter for the guests in any party. The visual appeal of this dish would be a great hit among kids and keep everyone hooked to it...
Prep Time: 20 mins for Boiling potato + 15 mins || Cook Time: 10 mins || Yields: 6 || Category: Starters/Kids Recipes/Finger Food
Ingredients:
1. Potatoes - 1 (Boiled)
2. Green Peas - 1/4 cup (steamed)
3. Chat masala - 2 tsp
4. Garam masala - 1 tsp
5. Red chilly powder - 2 tsp
6. Coriander powder - 2 tsp
7. Turmeric powder - 1 tsp
8. Asafoetida (hing) - 2 tsp
9. Amchur powder - 2 tsp (optional)
10. Salt - as required
For Coating:
11. All purpose flour (Maida) - 1/2 cup
12. Corn flour - 1 tbsp
13. Rava (Sooji) - 2 tbsp
14. Salt - as required
15. Roasted Vermicelli - 1 cup (Broken to small pieces)
16. Oil - For deep frying
Method:
1. Mash the boiled potatoes completely without any lumps. To this mash, add about 3/4 quantity of the peas (I used steamed frozen peas. Hence soaked in hot water for 2 mins to bring it back to the soft texture). Add the masalas and powders (chat, garam, coriander, red chilly, turmeric, amchur), asafoetida, salt and mix well to form a soft mass.
2. Make a thick paste with maida, corn flour, salt adding required amount of water. Make small balls out of the potato peas batter. Shape them in the form of nest and give a gentle dent at the center to make small oval cups.
3. Dip the potato nests in the maida paste and then in pre-roasted vermicelli. Rest the dipped nests for 2-3 mins in freezer.
4. Deep fry the potato nests in hot oil until they turn golden brown. In a bowl add the remaining green peas, 1 tsp chat masala, salt and mix well. Fill the potato nests with 4-5 green peas and serve with tomato ketchup.
Suggestions:
- Can add ginger garlic paste if desired.
- The amount of masala powders can be adjusted according to availability and one's requirement.
Serve with Tomato ketchup or Raw mango chutney.
