Follow these steps for perfect results
Idli - mini
none
Idli Dosa Podi (Milagai Powder)
none
Sunflower Oil
none
Onion
finely chopped
Curd (Dahi / Yogurt)
thick
Green Chutney (Coriander & Mint)
none
Sweet Chutney (Date & Tamarind)
none
Sev
none
Coriander (Dhania) Leaves
finely chopped
Black Salt (Kala Namak)
none
Chaat Masala Powder
none
Lemon
juiced
Rub a little idli dosa podi on both sides of the mini idlis.
Heat 1 tablespoon sunflower oil in a shallow pan.
Place the idlis on the pan and shallow fry for about 30 seconds on each side.
Remove from pan and arrange on a serving plate.
Add about 1 teaspoon thick curd on each idli.
Sprinkle finely chopped onions and sev on top.
Drizzle about 1 to 2 teaspoons of green chutney and sweet chutney on top.
Garnish with finely chopped coriander leaves.
Sprinkle a little black salt and chaat masala powder.
Squeeze a little lime juice all over.
Serve immediately.
Expert advice for the best results
Adjust the amount of chutney based on your spice preference.
Use fresh, thick curd for best results.
Serve immediately to prevent the idlis from becoming soggy.
Everything you need to know before you start
10 mins
The chutneys can be made ahead of time.
Arrange idlis attractively on a plate, ensuring all toppings are visible.
Serve immediately as a tea-time snack.
Pairs well with Masala Chai or South Indian Filter Coffee.
Warm and spicy.
Strong and aromatic.
Discover the story behind this recipe
Fusion of South and North Indian flavors.
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