Revisiting an old recipe with updated picture and step by step pictures. This refreshing snack is perfect for the summer!
Here you go with the earlier post:
Usually when I call my friends, just after saying “hello”, the first thing I ask is “are you busy”? I like to talk to a person when he or she is relaxed and not in a rush. Are you also like that? So let me ask you, are you busy now? Because I’m in a mood to chat today. If you are busy… no probs, go finish your work and come back, I’ll wait for you.
So the other day I told you I was in Kerala, right? The thing is… after our India trip in March, we didnt even put back our suitcases. Yep, we were planning another trip, but not to India. It’s been sometime we had a proper travel holiday. For the past 2-3 years, whenever we plan a trip, it gets jinxed! So this time, we wanted to make it happen so badly and planned ahead for a three week long holiday, everything was almost ready. But…. ten days before our trip, Jose got a flu. We slowed down our trip planning a bit, so that he could take rest and recover fast. Hhmmm… but the flu had more determination than our desire to go for holiday. Anyways, it was good that our suitcases were still outside, because within a day’s notice, we traveled to India. The day we landed (just before Easter), I was down with fever! There you go… So that’s the story about being in India again so soon.
Now this brings me back to the very question that Jose and myself always discuss about. Whether we should plan things or not? Since, nothing in my life has happened as per plans, I thought “planning” is not somebody I can trust completely and so I decided to part ways. But Jose is a believer in planning and gives more chances to him and they continue to be friends. So are you a friend of “planning” or not?
Btw, did I tell you… I’m back in Bahrain now. Reached here yesterday night. I’m happy to be back mainly for one reason… it’s sooooo hot back home. (Sounds silly when say you are going back to the Middle East, because its hotter in India!) Oh, and don’t forget the official and unofficial power cuts! So here’s something that helps you to stay cool.
I used to have “thayir idli” regularly during my college days. After my classes, I used to go straight to Tesschechy’s (my aunt’s) house and she used to make this for me, whenever they had Idli for breakfast. I remember being fascinated with mini idlis during my childhood days and I should say the fascination still continues.
So next time you make idlis at home, try this one. It’s healthy, refreshing, tasty and super easy! We made it once for a tea party at home along with some cookies and cakes, but this turned out to be the star attraction!
Here is the recipe…
- 18 Mini Idlis (refer notes)
- 2 cups Yogurt (preferably non sour)
- 2 tbsp Grated Coconut
- 2 Green chilli
- 1/2 - 1 tsp Ginger (chopped)
- 1-2 tsp Sugar
- 1 Small Onion (finely chopped)
- 1/4 - 1/2 cup Kara boondi / sev (refer notes)
- 2 tbsp Small / pearl onion (sliced)
- 1-2 Dried red chilli
- Curry leaves
- 2-3 tbsp Coriander leaves (chopped)
- 1/4 cup Milk (optional)
- Grind together coconut, green chilli and ginger to a smooth paste with 1/2 -1 tbsp water.
- Whisk the yoghurt well. Add the coconut paste to the whisked yogurt and combine.
- Add finely chopped onion, salt and sugar to this mix.
- Add chopped coriander leaves to this and mix well.
- Add mini idlis to this and combine everything together.
- Heat oil in a pan and fry the sliced small onion, dry red chilli, ginger and curry leaves till the onion turns golden brown. Add this to the idli mix. Refrigerate for 1-2 hours. Serve chilled
- Just before serving, garnish with kara boondi/sev and chopped coriander leaves. If you add the kara boondi and sev and refrigerate, it might turn soggy.
If you dont have mini idli tins, but still want to make it, here you go... steam idli batter in a cake tin. Once it is done, cool it and cut out mini idli's using a round cookie cutter or bottle cap.
You can also use grated carrots to make it extra healthy. Just add it along with chopped onion.
If you feel that the idli's have become hard, add around 1/4 cup of milk and keep for 5 mins, before serving. It will soften the idlis.
You can use Kara Boondi or Kerala Mixture or any fried savory snack as a garnish.