IDLI TAKATAK

Idlis are a popular delicacy from South Indian cuisine which spreads it’s fame not only across India but in several countries of world too. Soft and spongy idlis are served along with sambar and chutney and is the best option for breakfast and mini meal.
Today I have prepared mini idlis with different flavours and tempered and sauted them in delicious vegetable temper/gravy. I prepared tri colour idlis using dill leaves puree for green idlis, for orange idlis I used tomato puree and for white I used plain idli batter.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves : 4 persons

Ingredients:
3 cups idli batter
1/2 cup dill leaves puree (blanch and grind)
1/2 cup tomato puree( spiced)
Salt to taste
For tempering:
2 tbsp oil
1 tsp cumin seeds
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/4 cup finely chopped capsicum
1/4 cup finely chopped coriander
2 sachet masala e magic
1 tbsp pav bhaji masala
1/2 tsp turmeric powder
1 tbsp red chilli powder
Salt to taste

Method:
For tri colour idlis:
1. Add dill leaves puree and salt in 1 cup idli batter. Add tomato puree and salt in one cup idli batter and mix well
Spare the rest of one cup batter for white idlis.
2. Steam cook all three types of idlis using mini idli stand.
3. Once they cool down a little, remove from idli stand and keep aside for further use.
For gravy:
1. Heat oil , add cumin seeds, once they splutter, add onions and saute them till they turns translucent.
2. Further add tomatoes and saute till they become mushy and soft.
3. Then add all dry spices and saute for a couple of minutes. Then add capsicum and saute for a while.
4. Further add 1/4 cup water and salt. Once it starts boiling add coriander and prepared tri colour idlis. Mix well and cook for 2-3 minutes. Turn off the heat.
5. Serve hot.