Mini Ghee Podi Sambar Idli
Bite-sized steamed rice cakes tossed in aromatic spiced lentil powder and clarified butter, served submerged in a flavorful lentil stew.
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Ingredients
- 3 cups Idli Batter (fermented)
- 4 tablespoons Ghee (Clarified Butter)
- 3 tablespoons Idli Milagai Podi (Gunpowder)
- 4 cups Mixed Vegetable Sambar
- 1 teaspoon Mustard Seeds
- 10 leaves Curry Leaves
- 2 tablespoons Fresh Cilantro(optional)
- 1/2 cup Small Pearl Onions (Shallots)(optional)
- 1/4 teaspoon Asafoetida (Hing)
Instructions
- 1
Grease a mini idli mold with a drop of oil or ghee in each cavity.
- 2
Pour the fermented idli batter into the mini molds and steam for 8-10 minutes until a toothpick comes out clean.
- 3
Allow the mini idlis to cool for 2 minutes before gently de-molding them using a wet spoon.
- 4
In a wide pan, heat 2 tablespoons of ghee and add mustard seeds, curry leaves, and a pinch of hing.
- 5
Add the mini idlis to the pan and sprinkle the Idli Podi evenly over them, tossing gently to coat every idli.
- 6
In a separate pot, ensure your sambar is piping hot; if it has thickened, adjust with a little water.
- 7
Place the podi-coated idlis in deep serving bowls and pour the hot sambar over them until they are partially submerged.
- 8
Garnish with the remaining ghee and fresh cilantro before serving immediately.
Nutrition per Serving
345
Calories
12g
Protein
48g
Carbs
14g
Fat
6g
Fiber
4g
Sugar
680mg
Sodium
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