Mini Idlis in Coconut Sauce

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 2 servings
Ingredients
For The Coconut Sauce

• 1 cup coconut milk (nariyal ka doodh)
• 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 ¼th 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, while stirring occasionally.
4. Discard the green chilli from the coconut sauce and serve immediately.