By Nandini Bhushan*
The cuisine from the five southern states of India — Tamil Naidu, Kerala, Karnataka, Andhra Pradesh and Telangana is grouped together as the South Indian cuisine. This cuisine offers a wide range of vegetarian as well as non-vegetarian delicacies that is sure to delight one’s taste bud. Let us explore the mouth-watering dishes from the Southern Indian states to experience the essence of each of these states.
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Bullet Idli
The small-sized bullet idli is a classic miniature of the traditional idli that is usually served in a bowl soaked with sambar and chutney. Since these idlis are button-sized, they easily soak the sambhar and are especially popular among kids.
Ingredients
(Serving for three to four people).
Idli rava : 2 cups
Urad dal : 1 cup
Salt to taste
Coconut oil for greasing.
Step 1
Wash and soak urad dal for four to five hours.
Step 2
Wash the idli rava and soak for a couple of hours in a separate bowl.
Step 3
Drain the excess water and grind the dal into a smooth batter.
Step 4
Squeeze the excess water from the soaked idli rava and mix with the dal batter.
Step 5
Cover and keep the batter in a warm place for about eight to ten hours.
Step 6
Once the batter rises and ferments, add salt and give it all a good mix.
Step 7
Grease the miniature idli mould and pour the idli batter into it.
Step 8
Add water to the steamer and steam the idlis for about ten minutes.
Step 9
Once cool, serve the mini idlis soaked in sambhar and chutney.
