Cocktail Idlis

Ingredients list for Cocktail Idlis

• 1 cup Parboiled rice (ukda chawal) washed and soaked for 2-3 hours
• 1/2 cup Split skinless black gram (dhuli urad dal) washed and soaked for 2-3 hours
• to taste Salt
• for greasing Oil
• 2 Medium green capsicums cut into 1 inch pieces
• 1 Large onion cut into 1 inch cubes and layers separated
• 2 Medium tomatoes halved, seeded, cut into 1 inch pieces
• 1 tablespoon Ghee
• 1/4 teaspoon Mustard seeds
• 8-10 Curry leaves
• 2 tablespoons Tomato ketchup
• 2 tablespoons Red chilli sauce
• 1 teaspoon Chaat masala
• 1 tablespoon Gunpowder (molagapodi)
• to serve Rasam

Method

1. Drain and put the rice into a grinder jar, add sufficient water and grind finely. Transfer into a bowl.
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.
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.
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.
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.
6. Pour a little rasam into each shot glass, place one idli toothpick across the rim of each glass and serve immediately.