Mini Idlis in Coconut Sauce by Tarla Dalal

Tarla.Dalal's picture

Dec. 13, 2013

Idli tastes great with coconut sauce and makes a great cocktail snack. The key is to serve the idlis hot.


For coconut sauce
Coconut milk 1 Cup (16 tbs)
Oil 1 Tablespoon
Cumin seeds 1/2 Teaspoon (jeera)
Curry leaves 2 (kadi patta)
Green chilies 1 , slit
Salt To Taste
Lemon juice 1 Teaspoon
Sugar 1/2 Teaspoon
Cornflour 2 Teaspoon , dissolved in 2 tablespoon of water
For idli
Spinach leaves 10 (palak)
Idli batter 1 Cup (16 tbs) (readymade)



1. Grease the idli moulds.



2. In a broad non-stick pan, add oil, and when hot throw in cumin seeds. When the seeds start spluttering, add the curry leaves, followed by adding green chilies, coconut milk, salt, lemon juice, sugar, and cornflour-water mix. Stir well and cook on medium heat for a couple of minutes, making sure to stir continuously. Keep it aside.


3. Blanch the spinach leaves in hot water for a minute or two, and then drain away the water. Once the spinach leaves are cool, blend them in mixer to form a smooth purée. Keep it aside.

4. In a bowl, combine idli batter, spinach purée, and salt,mix properly.

5. Now pour little amount of idli batter into already greased idli molds and place them in steamer. Steam for around 6 - 7 minutes. Cool, de-mould, and keep aside.


6. Heat a griddle and pour one fourth of coconut sauce and cook for a minute.

7. Now add the steamed mini idlis and the remaining coconut sauce. Cook on medium heat for a couple of minutes. Turn off stove.


8. Get rid of the green chili from the coconut sauce, and serve the dish immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 652Calories from Fat 334

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 28 g140%

Trans Fat 0 g


Sodium 1060 mg44.17%

Total Carbohydrates 68 g22.7%

Dietary Fiber 7 g28%

Sugars 5 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet