Prep time
10 hours (including soaking and fermenting time)
Cook time
10 minutes
Servings
2 People
Category
Veg
What You'll Need
Cheese Podi Coin Idli
Mini idlis tossed in spicy podi powder and a cheesy twist of Cheetos dust, garnished with crispy curry leaves—a perfect snack for any time!
Ingredients :
For Idli Batter
1. Idli rice 1/2 cup
2. Urad dal (split black gram) 1/8 cup
3. Fenugreek seeds 1/4 tsp
4. Salt To taste
5. Water As needed
For the Dish
1. Coin idlis 10-12 pcs
2. Idli podi (spicy lentil powder) 2 tbsp
3. Oil or ghee 1 tbsp
4. Cheetos 1/4 cup
5. Fried Curry Leaf For garnish
Procedure :
1. Soak the idli rice, urad dal, and fenugreek seeds separately in water for 4-5 hours. Drain and grind them together with some water to a smooth, thick batter.
2. Transfer the batter to a large bowl, add salt, and mix well. Cover and let it ferment for 8-10 hours or overnight until it rises and becomes airy.
3. Grease coin idli mould and pour a small amount of batter into each mold. Steam the idlis in multi kadai for 8-10 minutes, or until cooked. Once done, remove the coin idlis from the molds and set aside.
4. Heat oil or ghee in pan. Add the coin idlis, toss until slightly golden. Add idli podi and cheetos powder and toss further gently.
5. Plate in a deeper plate, sprinkle some more cheeto dust and garnish with fried curry leaves.
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