Mini Idli Recipe – Quick South Indian Breakfast with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Mini Idli Recipe – Quick South Indian Breakfast With Curry Leaves

Hey everyone! If you’re anything like me, mornings can be… hectic. But that doesn’t mean you have to skip a delicious, satisfying breakfast! This mini idli recipe is a total lifesaver – quick, flavorful, and perfect for those days when you need something tasty fast. I remember the first time I made this; my kids absolutely devoured it, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This mini idli tempering is more than just a breakfast dish; it’s a little burst of South Indian flavor. It’s wonderfully savory, slightly spicy, and has the most amazing aroma thanks to the curry leaves and mustard seeds. Plus, it’s a fantastic way to use up leftover mini idlis! Seriously, who doesn’t love a recipe that minimizes food waste and tastes incredible?

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 18 Mini Idli (about 200g)
• 12 Small Onions (about 100g)
• A pinch of Salt (about 1/4 tsp)
• 1 tablespoon Oil (vegetable, sunflower, or coconut oil work well)
• ½ teaspoon Mustard Seeds (around 2g)
• 1 teaspoon Urad Dal (Split Black Gram – about 6g)
• 2 Red Chillies (dried, preferably Byadagi or Guntur)
• 1 sprig Curry Leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Mini Idlis: These are key! They soak up the tempering beautifully. If you only have regular idlis, don’t worry – I’ll cover that in the FAQs.
• Red Chillies: Traditionally, South Indian cooking uses Byadagi chillies for color and mild heat, or Guntur chillies for a spicier kick. Feel free to adjust based on your preference!
• Curry Leaves: Fresh curry leaves are essential. They lose their flavor quickly once dried, so grab a bunch from your local Indian grocery store. The aroma they release when tempered is just heavenly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. You want enough oil to coat the idlis nicely.
2. Add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready to release their flavor!
3. Toss in the urad dal and red chillies. Sauté for about 30 seconds, until the dal turns golden brown and fragrant.
4. Add the curry leaves. They’ll sizzle and pop – this is the best part! Cook for another 15-20 seconds.
5. Add the finely chopped small onions and fry until they become translucent. This usually takes about 2-3 minutes.
6. Now, add a pinch of salt and the cooked mini idlis. Gently toss everything together, making sure the idlis are well coated with the tempering.
7. Cook for 2-3 minutes, stirring occasionally, until the idlis are heated through and slightly crispy.

And that’s it! Seriously, it’s that easy.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan. If you’re making a large batch, work in batches to ensure even tempering.
• Keep a close eye on the mustard seeds – they can burn quickly!
• For extra flavor, you can add a tiny pinch of asafoetida (hing) along with the mustard seeds.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use vegetable oil instead of ghee for the tempering. It tastes just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the number of red chillies to control the heat. My husband loves it super spicy, so I often add an extra chilli for him.
• Festival Adaptations: This is a wonderful addition to a South Indian breakfast spread during festivals like Pongal or Onam. It’s often served alongside other savory snacks.

Serving Suggestions

Serve this mini idli tempering hot, with a side of creamy coconut chutney and flavorful sambar. It’s the perfect way to start your day! A cup of filter coffee completes the experience, of course.

Storage Instructions

Leftover mini idli tempering is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It won’t be quite as crispy, but still tasty!

FAQs

Let’s answer some common questions:

1. Can I use regular-sized idlis instead of mini idlis? What adjustments should I make to the cooking time?

You can! Just cut the regular idlis into smaller pieces. You might need to cook them for a slightly longer time – about 5-7 minutes – to ensure they’re heated through and coated well.

2. What is the best way to store leftover mini idli tempering?

Store it in an airtight container in the refrigerator. Reheat gently, but be aware it might lose some of its crispness.

3. What type of oil is traditionally used in this tempering? Can I substitute it?

Traditionally, groundnut oil or vegetable oil is used. You can definitely substitute with sunflower oil or even coconut oil for a slightly different flavor.

4. I don’t have urad dal. Can I use another type of lentil?

While urad dal gives a unique flavor, you can use chana dal (split chickpeas) as a substitute in a pinch.

5. How can I make the tempering extra crispy?

Cook the idlis for a slightly longer time, stirring frequently, until they reach your desired level of crispiness. Don’t be afraid to let them get a little browned!