Button, Bullet or Mini Idlis

Button, Bullet or Mini Idlis

Idli & Idli

Soft and cottony Button, bullet or Mini IdlisMini-Idlis or baby idlis as my daughter used to call them. These idlis are customarily served in a bowl of sambar. As they are spongy and bite-sized,they soak the sambar and are really yummy in the tummy. Kids love to eat these tiny white balls with or without chutney and sambar. They can be fed to toddlers too.

Cottony Soft Idlis

The key to a great Idli is its cottony softness. And if you get that right you are a master chef! I grew up eating traditional idlis every other day but I never came across these button Idli moulds. It was only after my daughter was born, I spotted them in a store window. I snapped one instantly. She was a fussy eater and I had to lure her to eat with fancy plating. Once she took a fancy to these bay idlis, breakfast was a cakewalk.

How to relish Button, Bullet or Mini Idlis

Habitually, we eat idlis with a drizzle of ghee on the fiery gunpowder. But my family demanded the entire work; Idli, sambar, chutney and podi. It is not such a daunting task if you prep for it the night before. The batter is ready and we can store the chutney or dip without the tempering in the fridge. You can do the same with sambar or lentil soup. But I prefer to make it fresh in the morning.

Idli-Sambar the exceptional combo

These soft and fluffy idlis immersed in the spicy and flavorful sambar are drool-worthy. And smothered with the coconut chutney are just melt-in-the-mouth. Top them with some hot gunpowder and the spice quotient shoots up.

When the kids were off-weather, I gave them plain Idli drizzled with a little ghee and sprinkled with sugar. This combo is easy on the stomach. They taste as yummy with sugar and a drizzle of ghee too. When I was ill as a little girl, my mom used to give me idlis to eat with sugar. The doctor advised the same when I had a bad tummy.

I have never understood the breakfast options of eating a healthy but bland breakfast of sweet oats, cereal or poached eggs. Idli, dosa or even upma and poha are Indian breakfast recipes that are not only a treat to your taste buds but are healthy as well.

The basic batter for mini idlis is the same as the traditional Idli which I have already posted here. The only difference is the Button Idli mould, which is tiny.

Check out the detailed recipe for making soft idlis, coconut chutney and sambar posts.

Do not miss the fusion recipe of Stuffed Idli with sweetcorn and mushrooms

Button, Bullet or Mini Idlis

Ingredients:

1 cup Urad Dal

3 cups Idli Rava

Method

Firstly, wash the urad dal nicely and soak it for at least 4 hours.

Subsequently, wash the Idli Rava 3 to 4 times under running water and soak it for an hour in a separate bowl.

Later, drain the water from the soaked urad dal and grind it in the mixer. Make a smooth, thick batter. It should not be runny. Grind till it is soft and fluffy.

Now, transfer the ground batter to a large vessel as the batter will ferment and increase in volume.

Button, Bullet or Mini Idlis

Next, squeeze the water out of the soaked Idli Rava and add it to the ground urad dal batter. It is best to use your hand to mix both to get a perfect blend.

Now cover with a lid and keep aside in a warm place. Leave the batter to ferment overnight.

The fermentation is slow in winter and quick during summer. As we live in the tropics it is easy to ferment nicely.

But, if you live in a cold area, then keep it in a heated room or in your oven with the light on.

The basic reason for soft and fluffy idlis is the fermentation process.

Amazingly, in the morning, you see that the batter has doubled.

Now, add salt and mix gently with a ladle. The batter is now ready to make idlis.

Right then, pour 2 cups of water into the Idli Cooker and place the mini Idli plate in it.

Heat the water to an almost boiling point. While the water is heating, wash the Idli plates and lightly grease them with oil if you want to.

Tip

I just spoon the Idli batter using a spoon onto wet moulds so that the idlis comes off easily. But the best way is to use a muslin cloth.

Place the mini Idli stand in the Idli steamer. Cover with the lid.

Tip

If you do not have an idli steamer, then use a regular cooker without the whistle.

Steam the mini idlis for exactly ten minutes.

Remove the lid and take out the mini Idli stand. Leave it for a couple of minutes.

Now, Grease a spoon and carefully scoop out each Idli and place it in a bowl. Drizzle some ghee (clarified butter) over the idlis for a divine taste.

Finally, serve the hot, steamed Button, Bullet or Mini Idlis on a plate with sambar, coconut chutney and gunpowder or podi.

Or serve in a bowl with the idlis drowned in a pool of tangy sambar.