Idli Bites with Rasam Shots Recipe
A delicious appetizer, snack or clever use of leftover idlis! The end result is everyone want more of this tikka.
Servings: 2 people
Calories: 100kcal
Equipment
- Non-stick pan
- Toothpicks/skewers
- Ladles and spoons
Ingredients
- 10 idli cubes medium-sized
- 5 rasam portions in small glasses
For the Tempering:
- 3 tablespoon ghee
- ½ teaspoon mustard seeds
- curry leaves optional
- 3-4 tablespoon chutney powder or / garlic chutney powder
For the Veggies:
- ½ bell pepper red capsicum and green capsicum, cubed
- ½ Onion cubed
- 1 teaspoon oil
Instructions
Tempering the Idli:
- Heat ghee in a non-stick pan and once hot add the mustard seeds, curry leaves.
- Add the powder and the idli cubes.
- Mix gently till the idlis are coated with the powder.
- Remove to a plate.
Sauteing the Veggies:
- Saute all these with a pinch of salt till they soften a little.
- Keep aside.
Assembling:
- On the toothpick/skewer thread a piece of capsicum then onion the cubed idli, reverse back the capsicum onion order. (You can choose any order you prefer)!
- Pour rasam in small or shot glasses. Add coriander leaves, lemon as a garnish.
- Place the idli tikka on the glass and serve.
- Enjoy!
Notes
Here is the chutney pudi I love to use.
Nutrition
Serving: 2tikka | Calories: 100kcal