Mini Ghee Podi Sambar Idli

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. 1

   Grease a mini idli mold with a drop of oil or ghee in each cavity.

2. 2

   Pour the fermented idli batter into the mini molds and steam for 8-10 minutes until a toothpick comes out clean.

3. 3

   Allow the mini idlis to cool for 2 minutes before gently de-molding them using a wet spoon.

4. 4

   In a wide pan, heat 2 tablespoons of ghee and add mustard seeds, curry leaves, and a pinch of hing.

5. 5

   Add the mini idlis to the pan and sprinkle the Idli Podi evenly over them, tossing gently to coat every idli.

6. 6

   In a separate pot, ensure your sambar is piping hot; if it has thickened, adjust with a little water.

7. 7

   Place the podi-coated idlis in deep serving bowls and pour the hot sambar over them until they are partially submerged.

8. 8

   Garnish with the remaining ghee and fresh cilantro before serving immediately.