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MINI IDLIS IN COCONUT SAUCE Recipe | | Starters and Snacks Recipe by Tarla Dalal |
| | INGREDIENTS | For the Idli
8 to 10 spinach leaves
1 packet of idli mix or 2 cups idli batter
2 pinches salt
For the Tempering
1 teaspoon mustard seeds
2 pinches asafoetida
2 tablespoons oil
For Coconut Sauce
1 coconut
1 level teaspoon cornflour
1/2 teaspoon cumin seeds
2 curry leaves
2 green chillies, slit
1 teaspoon lemon juice
1/2 teaspoon sugar
1 tablespoon ghee
Salt to taste
| | METHOD | For the Idli
Steam the spinach leaves and blend in a blender with very little water.
Add this spinach liquid to the idli batter and add the salt and prepare the idli by steaming in a mini idli vessel.
For Coconut Sauce
Grate the coconut. Add 2 teacups of water to the grated coconut and blend in a mixer. Strain and take out coconut milk. Add the cornflour and mix well.
Heat ghee and fry the cumin seeds until they begin to crackle. Add the curry leaves and green chillies and fry again for a few seconds.
Add the coconut milk and boil for 4 to 5 minutes.
Add the lemon juice, sugar and salt.
How to Proceed
Heat the oil and fry the mustard seeds for a few seconds.
Add the asafoetida and fry again for a few seconds and add the idlis.
Heat the tava and pour the coconut sauce in the center.
Surround with the idlis.
Serve hot.
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