Mini Idli with Chutney

How to Prepare

1. Prepare the idli batter by mixing the pre-processed rice and urad dal paste with salt. Let it rest for 30 minutes if not already fermented.
2. Grease the mini idli molds with a little oil or ghee.
3. Pour the batter into the mini idli molds, filling each cavity about 3/4 full.
4. Place the molds in the idli steamer, cover, and steam for 10-12 minutes on medium heat.
5. Check if the idlis are cooked by inserting a toothpick; it should come out clean. Remove from steamer and let cool for 2 minutes.
6. Use a spoon to gently scoop out the mini idlis from the molds and arrange them on small plates.
7. For chutney, heat oil in a pan, add mustard seeds, and let them splutter. Add urad dal, chana dal, and dried red chilies, and sauté until golden.
8. Add grated coconut, roasted gram, tamarind paste, and salt to the pan. Sauté for 2 minutes, then cool the mixture.
9. Blend the cooled chutney mixture with a little water to achieve a smooth consistency.
10. Temper the chutney by heating oil, adding mustard seeds, curry leaves, and a pinch of asafoetida, then pour over the chutney.
11. Serve 5-6 mini idlis per small plate with a dollop of chutney on the side.