Cocktail Idlis | Sanjeev Kapoor Khazana

Classic Idlis in an interesting new avatar.

COCKTAIL IDLIS

Ingredients


1 cup parboiled rice, washed and soaked for 2-3 hours
½ cup split black gram skinless, (dhuli urad dal)
Salt to taste
Oil for greasing
1 large green capsicum, cut into 1 inch pieces
1 large onion, cut into 1 inch cubes, layers separated
1 large tomato, seeded, cut into 1 inch pieces
1 tbsp ghee
2 tbsps tomato ketchup
2 tbsps red chilli sauce
1 tbsp gun powder masala
Rasam as required

Method

1. Grind the rice to a slightly coarse texture. Use water as required to make a batter of dropping consistency. Transfer in a bowl.
2. Grind the dal in a blender, sprinkling water as required to a smooth and spongy batter. Transfer in the same bowl.
3. Mix both the batters. Sprinkle salt and mix well. Set aside in a warm place to ferment overnight.
4. Heat 3 cups water in an idli steamer.
5. Grease the idli mould with oil. Pour the batter in the moulds with the help of a ladle. Transfer the mould in the steamer and cook for 8-10 minutes or till the idlis are done.
6. Transfer the idlis on a plate. Skewer the idlis and vegetables onto each toothpick in the following order: capsicum, idli, onion, idli, tomato.
7. Heat ghee in a deep non-stick pan, place the skewers and toss well. Add tomato ketchup, red chilli sauce and salt.
8. Add gunpowder masala and toss well for a minute.
9. Pour little rasam in small glasses, place the toothpicks across the rims and serve immediately.

Note: If you do not have a mini idli stand, you can make the idlis in the normal size and then quarter each idli and proceed with the recipe.

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Cuisine - South Indian

Course - starter

Dish - starter