Mini Sambar Idly (மினி சாம்பார் இட்லி)

Idly (இட்லி), the most popular South Indian breakfast item, is traditionally steamed in a mould kept inside a closed vessel (இட்லி குண்டான்). Nowadays, idly cooker is used for steaming. Alternatively, you may use the pressure cooker or rice cooker. Based on the idly mould that is being used, you can make regular sized idly (approximately 3” in diameter), mini idly (less than 1” in diameter) or plate idly (around 6” in diameter). Click here to learn more about different types of idly moulds. Mini idlies can be used to make sambar idly or masala idly, both of which are popular among children. In addition, you can use mini idly to make fried idlies, which can be served as a snack. Today, let's see how to make 'mini sambar idly' also known as 'ghee sambar idly'.

Ingredients:

Mini Idly Mould

For idly batter:

Par boiled rice/ idly rice – 4 tumblers or 800ml measure

Urad dhal – 1 tumbler or 200ml measure

Methi seeds – 1 tablespoon (optional)*

Salt – to taste

For sambar idly:

Sesame oil – for smearing the idly moulds

Sambar – 1 teacup or 200ml measure

Chopped onion – 1 tablespoon

Ghee – 1 teaspoon

Chopped coriander – 1 teaspoon

Note: Please click here to find out how to make sambar.

How to prepare the batter: Wash par-boiled rice, and urad dhal along with methi seeds separately and soak them separately in sufficient water for 4-5 hours. Grind urad dhal and methi seeds very well till it becomes a smooth spongy mass using the wet grinder. Transfer the dhal batter to a large container.  Now grind soaked rice using the wet grinder into a fine paste. Transfer the rice batter to the container. Add salt, mix dhal and rice batters very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to ensure that the batter has pouring consistency. You may refrigerate the batter and use it to make idlies as needed.

Note: You will need approximately 200-300ml of batter for making (4x18) 72 mini idlies.

How to prepare idlies: Mix the batter well before using. Smear the mini idly moulds with sesame oil. Standard mini idly mould has 4 plates with each plate having 18 depressions. Pour batter up in each depression using a smaller spoon. Pour 300ml of water in a pressure cooker or rice cooker. Steam the idlies for 5 minutes. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a teaspoon and transfer to a hot case.

Mini idlies

How to prepare sambar idly: Place 18 mini idlies in a bowl. Pour 1 cup or 200 ml of hot sambar over the idlies. Add ghee to the sambar and allow it to melt. Top it with chopped onion and garnish with coriander leaves. Place the bowl on a plate and serve hot.

Mini Sambar Idly (மினி சாம்பார் இட்லி)

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