How to make Cocktail Idlis -

Idlis served differently – this way they can be served as starters

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (ukda chawal) (उकड़ा चावल), Split skinless black gram (dhuli urad dal)

Cuisine : South Indian

Course : Snacks and Starters

Cocktail Idlis

Cocktail Idlis Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Cocktail Idlis Recipe

  • Parboiled rice (ukda chawal) washed and soaked for 2-3 hours 1 cup

  • Split skinless black gram (dhuli urad dal) washed and soaked for 2-3 hours 1/2 cup

  • Salt to taste

  • Oil for greasing

  • Medium green capsicums cut into 1 inch pieces 2

  • Large onion cut into 1 inch cubes and layers separated 1

  • Medium tomatoes halved, seeded, cut into 1 inch pieces 2

  • Ghee 1 tablespoon

  • Mustard seeds 1/4 teaspoon

  • Curry leaves 8-10

  • Tomato ketchup 2 tablespoons

  • Red chilli sauce 2 tablespoons

  • Chaat masala 1 teaspoon

  • Gunpowder (molagapodi) 1 tablespoon

  • Rasam to serve


Step 1

Drain and put the rice into a grinder jar, add sufficient water and grind finely. Transfer into a bowl.

Step 2

Drain and put the black gram into a grinder jar, add sufficient water and grind to a smooth and spongy batter. Transfer into the same bowl and mix well. Add salt and mix well. Set aside in a warm place to ferment overnight.

Step 3

Heat sufficient water in a steamer. Grease the mini idli mould with oil. Pour the batter in the dents, keep the mould in the steamer and steam for 8-10 minutes or till the idlis are done.

Step 4

Bring the mould out of the steamer, dislodge the idlis and keep them on a plate. Skewer the ingredients on each toothpick thus: capsicum, idli, onion, idli and tomato.

Step 5

Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add curry leaves and saute for ½ minute. Place the skewers in the pan and toss well. Add tomato ketchup, red chilli sauce, chaat masala and gunpowder and toss well. Cook for 1 minute.

Step 6

Pour a little rasam into each shot glass, place one idli toothpick across the rim of each glass and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.