Mini Idlis in Coconut Sauce by Tarla Dalal

Mini Idlis in Coconut Sauce,great cocktail snack!
Recipe link : http://www.tarladalal.com/Mini-Idlis-in-Coconut-Sauce-218r

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Mini Idlis in Coconut Sauce

Idli taste great with coconut sauce and makes a great cocktail snack. The key is to servet them hot.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 2 servings

Ingredients

For The Coconut Sauce
1 cup coconut milk
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 curry leaves (kadi patta)
1 slit green chilli
salt to taste
1 tsp lemon juice
1/2 tsp sugar
2 tsp cornflour dissolved in 2 tbsp cold water

For The Idlis
10 spinach (palak) leaves
1 cup readymade idli batter
salt to taste

Method

For the coconut sauce
1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

For the idli
1. Put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes.
2. Drain, cool and blend in a mixer to a smooth purée.
3. Combine the idli batter, spinach purée and salt in a bowl and mix well.
4. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes.
5 .Cool, demould and keep aside.

How to proceed
1. Heat a sizzler plate or tava (griddle) till red hot.
2. Pour ¼ th of the prepared coconut sauce over it and cook for 1 minute.
3. Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes.
4. Discard the green chili from the coconut sauce and serve immediately.
5. Serve immediately.