Mini Idli for Kids Tiffin
17 minutes
12 reads
About Mini Idli for Kids Tiffin
Soft, bite-sized steamed rice cakes served with a simple coconut chutney - an easy tiffin idea for households that already keep idli batter on hand.The small size makes these easy for little hands to eat, and the mild chutney and fruit on the side round out the meal.
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Recipe Time & More
Prep5 minutes
Cook12 minutes
Total17 minutes
Ingredients
For the Mini Idlis
- 1/2 cup Idli Batter Prepared or store-bought, fermented and ready to use
- 1/2 teaspoon Oil For greasing the mini idli mould
For the Coconut Chutney
- 2 tbsp Grated Coconut Fresh or frozen - see Allergen Note
- 1 tbsp Gram Roasted, Also called putani
- 1 Green Chilli Small piece, optional - see Spice Note
- 1 pinch Salt Or as required
- 2 tbsp Water Or as needed, for grinding
- 1/4 teaspoon Mustard Seeds For tempering, optional
- 3 Curry Leaves For tempering, optional
- 1/2 teaspoon Oil For tempering
For Serving
- 1/2 Orange Segments, or any seasonal fruit
Instructions
Preparing the Batter
- This recipe assumes idli batter is already fermented and ready to use. If you don't have batter on hand, prepare it the night before using your usual method, or use a store-bought batter.
Making the Mini Idlis
- Grease a mini idli mould with oil. Pour the batter into each mould, filling about three-fourths full.
- Steam in an idli steamer or a pressure cooker without the whistle for 8 to 10 minutes, or until a toothpick inserted comes out clean. Let cool for 2 minutes before demoulding.
Preparing the Chutney
- Grind the grated coconut, roasted gram, green chilli and salt with water into a smooth paste.
- Heat oil in a small pan, add mustard seeds and curry leaves, and let them splutter. Pour this tempering over the chutney and mix.
Packing
- Pack the mini idlis in the tiffin box with the chutney in a separate small leak-proof container, and fruit on the side.
Recipe Notes
Tiffin Pairing
Mini idlis with coconut chutney and a side of fruit make a light, easy-to-eat tiffin that also travels well without much mess.Make-Ahead Tip
Idli batter is usually made a day ahead for fermentation - this recipe relies on that. The chutney can also be made the evening before and refrigerated in an airtight container.Quick Swap
Use a store-bought idli or dosa batter if you're short on time. A simple tomato chutney or ketchup also works if coconut chutney isn't preferred.Allergen Note
Coconut is classified as a tree nut in some regions - check your child's school policy if tree nut restrictions apply. Roasted gram is a legume-based ingredient.Spice Note
Green chilli in the chutney is optional. Leave it out completely for a very mild version suitable for younger children.Packing Tip
Always pack the chutney separately in a small leak-proof container to keep the idlis from turning soggy.Related Posts You May Like
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Recipe Nutrition
Calories: 415kcalCarbohydrates: 72gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 346mgPotassium: 340mgFiber: 7gSugar: 9gVitamin A: 276IUVitamin C: 101mgCalcium: 61mgIron: 1mg
