Capsicum Mini Idli: As I was checking out my twitter handle (@sarahs_recipe), I came across the hashtag #worldIdliDay that was celebrated on March 30th. It was one of the top trends in twitter and there was even a contest conducted by Chef Ranveer Brar about no. of idli recipes in his app. There was so much happening and I missed all of it. What was consoling was that that a day has been dedicated to celebrate Idli and being a South Indian, I felt really happy about it.
For my own satisfaction, I have created some colourful mini idli blossoms which I thought would be a delightful treat for the viewers. Besides that, I have recreated one of my moms recipe for pasta with that of mini idlies and I’m happy to share it. Capsicum mini idli is a must try lunch box recipe.
Ingredients:
1 cup idli batter
1 capsicum(cut lengthwise into small pieces)
1/2 big onion(thinly cut lengthwise)
1/2 tomato(cut lengthwise into small pieces)
1 green chilly (slit lengthwise)
1 /2 tablespoon ginger garlic(crushed)
1 tspn fenned seeds
1/2 tspn pepper powder
1/4 tspn cummin powder
pinch of turmeric powder
1 sprig of curry leaves
Few coriander leaves
Salt to taste
Method:
1. Grease the mini idli plates with oil. Pour the batter using your tablespoon onto the mini idli plates. Steam them for 5 minutes. Remove the idlies with knife or spoon. Keep aside
2. Heat 2-3 tblspn oil in a pan, add the fennel seeds, ginger garlic, green chilly, onions and the curry leaves in quick succession and saute for a minute.
3. Now add the tomato and the capsicum pieces and saute for a minute. Then add the turmeric powder, salt and saute a minute.
4. Now add the mini idlies and saute, so that all the flavours mix together.
5. Switch of the stove – add the pepper powder, cumin powder and give a stir. Sprinkle few coriander leaves on top.
6. Now your capsicum mini idli is ready to be served.
Idli Blossoms:
For Idli blossoms:
I have used, grated carrot, beetroot and raw mango. See ref. pic below
Happy cooking!
Sarah's Kitchen 