Ingredients
• Idli Rice – 1 cup(400gms)
• Urad dal – ¼ cup(100gms)
• Moong dal – 50gms
• Sambar Powder – 1tsp
• Carrot – 25 gms
• Beans – 25gms
• Onion – 1no
• Tomato – 1no
• Asfoetida – ½tsp
• Red Chilli – 2nos
• Cumin seeds – ¼ tsp
• Mustard seeds – ½ tsp
• Fenugreek – ½ tsp
• Oil or ghee – 2tsp
• Coriander leaves – small bunch
• Curry Leaves – small bunch

Directions
1. Mini Idli Preparation Method
2. Idli rice, Urad dal & fenugreek, soak all these for 2hours separately.
3. Coarsely grind the idli rice (don’t grind softly).
4. Grind fenugreek & Urad dal till it comes to fluffy, mix idli rice batter, urad dal batter & add required quantity of salt to it.
5. We can use the batter to make idli after 6hrs.
6. Grease the mini idli plate with oil or ghee. Heat sufficient water in the idli steamer.
7. Pour the idli batter in to the mini idli plate with the use of a spoon & steam it for 6 minutes.
8. Allow to cool for a while and take the mini idli from the plate with the help of a spoon or spatula.
9. Place it in the serving plate.
10. In a Cooker, Put all washed & cubed vegetables, washed moong dal (Cubed Vegetables like Carrot, Onion, Beans, Tomato)
11. Add ¼ tsp asafetida, salt as required, sambar powder 1tsp, pour two glasses of water to it & stir well.
12. Allow the cook until 4 whistle comes.
13. Allow the cooker to cool in room temperature.
14. In a frying pan, add 1tsp of ghee, add ½tsp mustard seeds, Sliced onion, red chilli 2nos, fenugreek ½ tsp, a pinch of asafetida, chopped coriander, curry leaves and sauté well.
15. Pour the sambar in to the serving Plate, Where the mini idli is placed (until the plate get filled).
16. Pour 2tsp of ghee on the top of the plate. Garnish the plate with chopped curry leaves and coriander leaves, serve hot.
17. Your tasty Mini Idli is ready.

Yield6