Carrot Podi Mini Idli Bites
Mini idlis are already a favourite with kids — and once you toss them in Dreamy Carrot Podi with a little ghee, they become impossible to resist. The podi brings the mild sweetness of gajjara (carrot), the nuttiness of pallilu (peanuts) and kobbari (coconut), and just enough warmth from the spices to make every little bite interesting. These are ready in minutes and pack easily into a tiffin box without going soggy.
Prep: 5 min | Cook: 10 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Dreamy Carrot Podi
- 20 mini idlis, freshly steamed and hot
- 2 tsp ghee (neyyi)
- 1 sprig curry leaves (karivepaku)
- 1 tsp mustard seeds (aavalu)
- Salt to taste
Method
- Steam the mini idlis and keep them hot — the ghee and podi cling best when the idlis are freshly out of the cooker and still steaming.
- Heat a small kadai on medium flame. Add ghee, and once it shimmers, add the mustard seeds. Let them splutter, then add the curry leaves and let them crackle for a few seconds — the kitchen will smell wonderful.
- Slide the hot mini idlis into the kadai. Toss gently so every idli picks up the ghee.
- Sprinkle the Dreamy Carrot Podi evenly over the idlis. Toss again from the bottom up until each idli is lightly coated — you will see the warm orange of the gajjara dust settling onto the white idlis.
- Taste for salt and adjust. Serve immediately in a bowl, or pack into the tiffin box once slightly cooled.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium