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Mini Cashew Idlis in Milagai Podi recipe | Spicy Cashew Idli Bites | Cashew Idli Delights |
Tarla Dalal
18 October, 2016
Table of Content
About Mini Cashew Idlis In Milagai Podi
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Ingredients
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Methods
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How to make Mini Cashew Idlis in Milagai Podi
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Nutrient values
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Mini Cashew Idlis in Milagai Podi recipe | Spicy Cashew Idli Bites | Cashew Idli Delights |
Mini Cashew Idlis in Milagai Podi: A Fiery South Indian Snack
The Mini Cashew Idlis in Milagai Podi recipe offers a vibrant and irresistible twist on the classic South Indian idli. This dish, also known as Spicy Cashew Idli Bites or Cashew Idli Delights, elevates the humble steamed rice cake into a peppy cocktail snack. It combines soft, fluffy idlis with the crunch of cashews and the fiery punch of milagai podi, creating a texture and flavor contrast that is truly exciting. It's the perfect snack to serve during a party or as an enjoyable evening tea-time snack.
Preparing the Cashew-Studded Batter
The secret to these delightful bites lies in the cashew-studded batter. Start with 1 cup of idli batter, which forms the soft base of the dish. To this, add ½ cup of chopped masala cashew nut and salt to taste in a deep bowl, and mix well. Adding spiced cashews directly into the batter is what gives the finished idlis a nice peppy crunch in every bite, transforming the plain idli texture into something much more appealing.
Steaming the Mini Idlis
Since these are designed to be pop-in-your-mouth snacks, the recipe calls for mini idli size. Grease mini idli moulds and put a little batter into each mould, making sure not to overfill them. Steam the idlis in a steamer for 10 minutes or until they are completely cooked through. Once cooked, let them cool slightly, then demould them and keep aside. This small, handy mini size makes them ideal for both entertaining and casual snacking.
The Fiery Milagai Podi Coating
The ingredient that truly defines this recipe is the milagai podi. This South Indian spice powder is made primarily of red chillies and is so famously hot that it is often nicknamed ‘gun powder’. It is considered a classic accompaniment for idlis, but here, it is used as a coating. In a broad non-stick pan, heat the gheeand add 1 tbsp milagai podi. Sauté on a medium flame for a few seconds to lightly toast the spice powder and release its aroma.
Tossing for Maximum Spice Quotient
Once the spice base is ready, it's time to marry the flavors. Add the prepared idli to the pan and cook on a medium flame for 1 to 2 minutes, making sure to stir continuously so that the spicy milagai podi evenly coats every surface of the mini idlis. This final step of tossing the idlis with the spice powder raises the spice quotient, creating the "spicy" element of these bites.
Serving and Adaptation for Kids
The Mini Cashew Idlis in Milagai Podi must be served immediately while they are still hot to enjoy the contrast between the hot, spicy coating and the soft interior. If you are serving to kids, it is recommended to make just the cashew-studded idlis, without tossing it in the spice powder. The cashew-studded idlis are flavorful enough on their own, and this simple modification ensures the dish is enjoyable for all ages, keeping the spice level manageable for younger palates.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
14 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
19 Mins
Makes
60 mini idlis
Ingredients
for Mini Cashew Idlis in Milagai Podi
1 cup idli batter
1/2 cup chopped masala cashew nut
salt to taste
1 tbsp ghee
1 tbsp milagai podi
Method
for Mini Cashew Idlis in Milagai Podi
- Combine the idli batter, cashews and salt in a deep bowl and mix well.
- Put a little batter into each greased mini idli mould and steam in a steamer for 10 minutes or till the idlis are cooked.
- Cool slightly, demould and keep aside.
- Heat the ghee in a broad non-stick pan, add the malagpodi and sauté on a medium flame for a few seconds.
- Add the idli and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Serve immediately.
Mini Cashew Idlis in Milagai Podi recipe with step by step photos
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To make Mini Cashew Idlis in Milagai Podi, Buy readmade idli batter from the market or follow our recipe on how to make perfect idli batter.
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put 1 cup idli batter, 1/2 cup chopped masala cashew nut and salt to taste in a deep bowl and mix well.
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Grease the mini idli tray with ghee or oil. Put a little idli batter into each greased mini idli mould.
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Steam in a steamer for 10 minutes or till the idlis are cooked.
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Cool slightly.
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Demould and keep aside.
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Heat the 1 tbsp ghee in a broad non-stick pan.
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Add the 1 tbsp milagai podi and sauté on a medium flame for a few seconds.
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Add the idli and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Serve Mini Cashew Idlis in Milagai Podi immediately.
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Mini Cashew Idlis in Milagai Podi is good to have as an evening tea-time snack too. If you are serving to kids, make just the cashew-studded idlis, without tossing it in the spice powder.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Mini Cashew Idlis in Milagai Podi
The Nutrient info is complete
Vijeta
Oct. 13, 2016, 8:42 a.m.
Thanks for this awesome recipe mam. I tried it. It cane nice, however mine is not so dry like yours, it has got bit of lumps here and there. Nevermind , it tastes great though ! Also, I made another Bach for my kids. I made their mila gai podi using your recipe but didn?t add dry redchilly , instead added cashews almonds (roasted and powdered just like the two dals) and 1 tsp Maggi masala.
Tarla Dalal
Oct. 13, 2016, 8:42 a.m.
Hi Vijeta, Thank you so much for your kind words. Happy to know you liked the recipe. Do try more and more recipes from our website and share with us your feedback. Happy Cooking!
Rohit
Sept. 9, 2016, 11:06 a.m.
Button idlis.. visually are so good to see.. and the combination with masala cashews and malgapodi.. is just fabulous.. Must try recipe..
