Idlies in coconut sauce

Name: Idlies in coconut sauce
Yield: 3to4 servings
Cuisine: Indian
Ingredients: For the coconut sauce; 1 cup coconut milk; 1 tbsp oil; 4-5 curry leaves; 1/2 tsp cumin seeds (jeera); 2 silt green chilli; to taste Salt; 1 tsp lemon juice; 1/2 tsp sugar; 2 tsp corn flour dissolved in 2 tbsp of water; For the idli:; 10 to 12 spinach (palak) leaves; 1 cup readymade idli batter; to taste Salt

Kalpana Solanki @cook_13477867

#Family For family a unique cocktail snack , several these mini spinach idlis with coconut sauce
Preparation time:10 minutes
Cooking time:20 minutes

Kalpana Solanki @cook_13477867

#Family For family a unique cocktail snack , several these mini spinach idlis with coconut sauce
Preparation time:10 minutes
Cooking time:20 minutes

Saved

Ingredients

3to4 servings

For the coconut sauce
1 cupcoconut milk
1 tbspoil
4-5curry leaves
1/2 tspcumin seeds (jeera)
2silt green chilli
to tasteSalt
1 tsplemon juice
1/2 tspsugar
2 tspcorn flour dissolved in 2 tbsp of water
For the idli:
10 to 12 spinach (palak) leaves
1 cupreadymade idli batter
to tasteSalt

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Steps

1

For the coconut sauce
2

Heat the oil ina non stick pan, add the cumin seeds.
3

When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar, and cornflour water mixture.
4

Mix well and cook on a medium flame for 1 to 2 minutes, stirring continuously. Keep aside.
5

For the idlis: First blanch palak and blend smooth puree.
6

Place the idli batter, spinach puree and salt in a bowl and mix well.
7

Pour a little batter into each greased mini idli mould and steam in a steamer for 8to9 minutes.
8

Cool and de mould it.
9

Cool and, demould and keep aside.
10

Take a serving bowl.
11

Pour 1/4 of coconut milk.
12

In serving bowl pour 1/4 of the prepared coconut sauce over it and place the idlis and pour the remaining coconut sauce over it.
13

While serving cook on a medium flame for 2 minutes.
14

You can also serve with coconut chtaney and sambhar.
15

Serve immediately.