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# Mini Idli Recipe

<img src="https://mintcdn.com/cookbook/YFRD7BokjWBJT2bl/images/heroes/mini-idli-recipe-bullet-idli-recipe.webp?fit=max&auto=format&n=YFRD7BokjWBJT2bl&q=85&s=4875ddc38ba5ae2f282e0a0dc168208b" alt="Mini Idli Recipe" className="rounded-xl" width="900" height="675" data-path="images/heroes/mini-idli-recipe-bullet-idli-recipe.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |             |
  | -------------- | ----------- |
  | **Prep time**  | 12 hr       |
  | **Cook time**  | 8 min       |
  | **Total time** | 12 hr 8 min |
  | **Serves**     | 4 servings  |
</Accordion>

## Ingredients

### ingredients for bullet idli batter

* 1 cup idli rava - cream of rice
* 1 cup urad dal/spilt & skinned black gram lentils
* salt as required
* water for soaking
* coconut oil to grease

## Instructions

### mini idli batter recipe:

1. firstly, soak the urad dal in enough water for 4-5 hours.
2. furthermore, drain the water from the urad dal and keep it aside.
3. take the urad dal in the wet grinder / mixer. add some of the urad dal strained water and grind.
4. however, if the batter appears too thick, add some water. grind to a smooth batter.
5. after that pour in a non reactive deep pan or pot.
6. furthermore, rinse the idli rava till the water runs clear of the starch.
7. drain the water well from idli rava by squeezing excess water from idli rava.
8. mix the squeezed idli rava to the batter well.
9. make sure there are enough space for batter to raise when fermented.
10. cover and ferment in warm place for atleast 6 - 8 hours.
11. you can see the batter has raised slightly indicating its well fermented.
12. mix the batter slightly and add salt to taste.

### steaming mini idli recipe:

1. brush idli moulds with oil.
2. pour the batter in the idli moulds.
3. additionally, place the idli stand in the steamer containing with some boiling water.
4. furthermore, cover with a lid and steam the idlis for 10 minutes.
5. finally, arrange the mini idlis then add more sambar on top.

## Mini idli batter recipe

<Steps>
  <Step>
    firstly, soak the urad dal in enough water for 4-5 hours.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/12/kotte-kadubu-1024x768.jpg" alt="kotte kadubu" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    furthermore, drain the water from the urad dal and keep it aside. we will use some of this water for grinding the idlis.
  </Step>

  <Step>
    take the urad dal in the wet grinder / mixer. add some of the urad dal strained water and grind.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-19-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    however, if the batter appears too thick, add some water. grind to a smooth batter.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-18-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    after that pour in a non reactive deep pan or pot.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-17-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    furthermore, rinse the idli rava till the water runs clear of the starch.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-16-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    drain the water well from idli rava by squeezing excess water from idli rava.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-14-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    mix the squeezed idli rava to the batter well. always mix the batter with your hand to make sure there are no lumps in the batter

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-12-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    make sure there are enough space for batter to raise when fermented.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-11-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover and ferment in warm place for atleast 6 – 8 hours. see notes section for tips n fermentation.
  </Step>

  <Step>
    you can see the batter has raised slightly indicating its well fermented.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-10-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    mix the batter slightly and add salt to taste.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/idli-with-idli-rava-8-1024x768.jpg" alt="idli with idli rava" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Steaming mini idli recipe

<Steps>
  <Step>
    brush idli moulds with oil.
  </Step>

  <Step>
    pour the batter in the idli moulds.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/03/bullet-idli-mini-idli-sambar-10-1024x768.jpg" alt="mini idli" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    additionally, place the idli stand in the steamer containing with some boiling water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/03/bullet-idli-mini-idli-sambar-8-1024x768.jpg" alt="bullet idli" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    furthermore, cover with a lid and steam the idlis for 10 minutes.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/03/bullet-idli-mini-idli-sambar-4-1024x768.jpg" alt="bullet idli" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, arrange the mini idlis then add more **[sambar](/recipes/mini-idli-sambar-tiffin-idli-sambar-bullet-idli-sambar)** on top. drizzle ghee. serve hot with [**chutney**](/recipes/coconut-chutney-recipe-nariyal-chutney) and [**masala chai**](/recipes/chai-recipe-masala-tea-indian-masala-chai-recipe).

    <img src="https://hebbarskitchen.com/wp-content/uploads/2016/03/bullet-idli-mini-idli-sambar-18-1920x1440.jpg" alt="mini idli sambar" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Notes

* firstly, you can use pressure cooker to steam idlis. but don’t put the vent weight / whistle.

* furthermore, do not add salt for the entire batter, if you want to store batter for long time.

* moreover, always store the batter in airtight container in refrigerator.

* most noteworthy, do not add too much water while grinding the batter. add only required amount.

* most of all, if you live in cold countries then cover and ferment in a warm place for 12 hours.

* if you live in a warmer place\*\*,\*\* then ferment for 8 hour max.

* finally, i usually keep my batter in pre heated oven (switch off the oven though) to ferment idli batter well. if possible try to preheat oven ever 3-4 hours.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/mini-idli-recipe-bullet-idli-recipe/](https://hebbarskitchen.com/mini-idli-recipe-bullet-idli-recipe/)
</Note>