Mini idlis
Carrot Chutney
Idly Milagai podi (gun powder)
To make mini idlis
Beg, borrow or steal batter from mother/mother-in-law or South Indian friend.
Pour in mini idly plates and steam for about 10 minutes in a pressure cooker, without the weight.Let it cool, remove idlis with wet spoon & keep aside.
For the carrot chutney
2 medium sized carrot grated
3 red chillies
Coriander seeds (Dhania) – 2 tsps
2 to 3 garlic pods
Grated coconut – 2 tbsp
Peanuts – 1 tbsp
Mustard seeds
Fry the dhania seeds and red chillies in a little oil for about 3 to 5 mts. Remove. Fry the grated carrot for 2 mts. Grind with all ingredients to a rough paste. Add salt to taste and season with mustard seeds. This chutney can be stored in the fridge for 4 to 5 days.
The Makeover
Make a small cut in the mini idlis (without cutting into two).
Spread carrot chutney and close.
Place stuffed idlis in a bowl, gently toss with a little gingely oil and idli mulagapodi (gun powder)
Roast in a non-stick pan with a little oil.
Serve!
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