Mini Veggie Idli – Fried Masala Idli – Mini Tempered Idlis
Mini Veggie Idli – Fried Masala Idli – Mini idli Tadka – Mini Tempered Idlis
South Indian cuisine has a wide variety of delicious food, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic. Rice has been the staple diet of the South Indians, due to the large-scale cultivation of the crop in the state. Here I am sharing video and written recipe of veg mini idli as a starter.
I usually make these mini veggie idli to pack in my kid’s school snack box.
Mini Veggie Idli is a quick, easy and healthy recipe that can be served as party starters, tea time snacks or even packed for kid’s lunch box. Mini idli tadka is one easy snack for kids who come back from school hungry. Rice Idlis are made from fermented rice and lentil batter.
You can also make this masala idlis with rava idlis. You can also make these veg mini idli by cutting the leftover idli into pieces. They are marinated with spices and are pan fried to make it lightly crisp. Mini Idlis are then tossed along with sautéed vegetables. This recipe looks attractive and is loved by children too.
A gluten free dish with less oil and plenty of fresh vegetables is too tempting to try. It had simple ingredients, yet burst of flavors due to different types of veggies. Adding the stir-fry salad vegetables to idli makes a very versatile dish. The only main thing to be followed in making this idli tadka is to make sure the idli is soft and spongy. Use homemade sambhar masala for best flavor. You can serve this recipe as lunch, snack or salad. This also makes a great lunch box meal as it is very healthy and stomach filling.
Mini Veggie Idli step by step written recipe
- Mini Idli – 2 Cup
- Capsicum – ½ medium size straight cut
- Onion – 1 medium size straight cut
- Cabbage – ¼ small size straight cut
- Ginger and Garlic Paste – ½ tea spoon
- Fresh coriander – for garnishing
- Fresh curry leaf – 5-6 leafs
- Sambar Masala – ½ tea spoon
- Gram dal / Chana dal – 1 teaspoon
- Black Pepper / Kali Mirch – ¼ tea spoon
- Mustard seed – ¼ tea spoon
- Salt - to taste
- Oil – 2 tea spoon
- Heat oil in a pan, add the mustard seeds and crackle it on low flame.
- Then add the bengal gram and fry a little or till it turns to light brown. Stir it continuously.
- Now add the ginger-garlic paste and sauté it.
- Add the curry leaves, onion and fry a little by string it continuously.
- Add the cabbage, capsicum and fry it for 1 minute.
- Now add salt to taste, sambar masala, and black pepper powder. Mix it well.
- Switch off the gas. Add the mini idlis and mix it well.
- After adding Idli, turn the gas on a low flame and heat the Idlis.
- Garnish the hot masala idlis with fresh coriander leaves.
- Our delicious mini idli is ready. Serve it with green chutney, coconut sauce and tomato sauce.
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