cocktail idli

Cocktail Idli with Coconut and Coriander Chutney

Sharing the recipe of nutritional and healthy cocktail idli. They look cute and taste absolutely delicious! The ingredients used to make cocktail idli are suji, besan, poha, oats, coriander leaves and curry leaves. All of these ingredients are a good source of iron.

Let’s start with the recipe of the chutney first:

Coconut and Coriander Leaves Chutney Ingredients –

  • Grated coconut           – 3 tbsp
  • Fresh coriander leaves – 4 tbsp
  • Roasted chana dal       – 2 tbsp
  • Green chilli                  – 2
  • Ginger                         – 1/4″ piece
  • Curry leaves                 – 8 to 10
  • Jeera                            – 1/4 tsp
  • Hing                             – 1 pinch
  • Lime juice                     – 1 tbsp
  • Salt according to taste.
  • Water as required.

Method –

  • Except lime juice, grind all the ingredients in the mixer, add water as requried and adjust consistency.
  • Transfer chutney to the serving bowl, add lime juice and mix well.
  • Chutney is ready to serve.
Coconut and Coriander Chutney

Coconut and Coriander Chutney

Ingredients for 65 to 70 cocktail idlis: 

  • Suji (semolina)       – 3/4 tea cup
  • Oats                        – 1 tea cup
  • Besan (gram flour)  – 1/4 tea cup
  • Poha (flattend rice) – 1 tea cup
  • Butter milk               – 1+ 1/2 tea cup
  • Haldi (turmeric)        – 1/4 tsp
  • Hing                          – 1 pinch
  • Soda                          – 1/4 tsp
  • Green chilli                – 2
  • Curry leaves              – 8 to 10
  • Ginger                       – 1/4″
  • Coriander leaves        – 2 to 3 tbsp
  • Lime juice                  – 1 tbsp
  • Salt according to taste.
  • Desi ghee to grease the mini idli mould.
Cocktail Idli Ingredients

Cocktail Idli Ingredients

Method –

  • Take green chilli, curry leaves, coriander leaves and ginger in small mixer jar and grind everything coarsely.
  • Put suji, besan, oats, poha and one cup buttermilk in a blender and blend the mixture.
  • Add remaining buttermilk as required and make semi thick batter.
  • Transfer the batter to a bowl.
  • Now add the coarsely grinded mixture of green chilli, curry leaves, etc to it.
  • Add haldi, salt, hing and lime juice. Mix well and keep aside for 15 minutes.
  • After 15 minutes, check the batter. If it is too thick, add some more buttermilk to get the right consistency. It should be like cake batter. Make sure it’s not watery.
  • Now add one glassful of water in idli cooker/normal pressure cooker and heat it. (if making idli in regular cooker, remove the whistle from the lid).
  • Grease the mini idli mould with the desi ghee.
  • Add soda to the idli batter, mix well.
  • Pour the mixture into the greased idli mould. Keep the mould in the cooker and steam it for 8 to 10 minutes.
  • Check the idli with the fork. If it comes out clean, cocktail idlis are ready.
  • Take out the idli mould from the cooker and allow it to cool for 2 minutes.
  • Scoop out the idlis with the help of a knife and keep them in a serving bowl.
  • Serve hot idlis with coconut and coriander leaves chutney.
Cocktail Idli with Chutney

Cocktail Idli with Chutney

 

 

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