Sunday, September 28, 2008

Button idlis

The recipe is not much different from the other Idli recipe, but the mould is! Some things to remember when making baby idlis:-
1. Fill only about a teaspoon of idli batter in the mould. This will ensure really baby idlis.
2. The sambar has to be thinner than the usual sambar.
3. A spoon of ghee in the sambar will add to the taste.
4. Serve in a bowl and cover with sambar so that the idlis absorb it fully and they melt in your mouth.
5. Garnish with corriander.

I have been told that the baby idlis can be coated with ghee, sauted a while ( or avoid if you do not want to) coat them with idli podi and served as cocktail idlis!

Another variation - use rasam instead of sambar. I found it easier to eat than with sambar! The rasam should have a pronounced pepper flavour and taste.
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