Ghee Mini Idli Recipe

Soak

Rinse 1 cup idli rice under cold water until water runs mostly clear. Rinse 1/4 cup urad dal and 1/4 tsp fenugreek seeds separately. Soak the rice in just enough water to cover (about 1 to 1.25 cups) in one bowl and the urad dal + fenugreek in another bowl with enough water to cover. Add 2 tablespoons of thin poha to the rice bowl (poha softens the rice and helps fermentation). Soak both for 4–6 hours at room temperature (longer in cool weather).

Grind urad dal

Drain the urad dal and fenugreek, reserving some soaking water. Grind the urad dal to a smooth, light, and airy batter in a wet grinder or high-powered blender, adding small amounts of reserved soaking water as needed. Aim for a very smooth, fluffy texture. Transfer to a large mixing bowl.

Grind rice

Drain rice and poha. Grind rice to a slightly grainy but smooth batter (idli batter texture) using reserved soaking water as needed. The rice batter should be finer than dosa batter but can retain a tiny bit of graininess. Combine the rice batter with the urad batter in the large bowl and mix thoroughly by hand or spatula to incorporate air.

Ferment

Add 1 teaspoon salt and mix. Cover the bowl and keep in a warm spot (around 30–35°C / 86–95°F) for 8–12 hours or until the batter has risen and appears aerated and slightly sour. In cool climates, fermentation may take 12–16 hours or you can place the bowl in an oven with the light on.

Adjust batter

After fermentation, gently stir the batter. If it feels very thick, add up to 2–3 tablespoons water to reach a thick pouring/spooning consistency suitable for filling mini idli molds. If using baking soda/eno: sprinkle 1/4 tsp baking soda or 1/2 tsp eno, and fold gently just before steaming—this step is optional and helps extra-soft idlis.

Prepare tempering

Finely chop 1 green chili and roughly chop or tear 8 curry leaves. Heat 3 tablespoons ghee in a small pan over medium heat. When hot, add 1/2 tsp mustard seeds; once they pop, add 1 tsp urad dal and 1 tsp chana dal and sauté until the dal turns golden (about 30–45 seconds). Add chopped green chili, 1/2 tsp grated ginger, curry leaves, and 1/4 tsp freshly ground black pepper; sauté for 15–20 seconds to release aroma. Remove from heat and let cool slightly.

Combine tempering with batter

Pour about half of the tempered ghee mixture into the fermented batter and fold gently to combine. Add 2 tablespoons chopped cilantro and mix. Reserve remaining tempered ghee to grease the mini idli molds and to drizzle on top after steaming for a glossy ghee finish.

Grease molds and fill

Grease mini idli molds or a standard idli tray with the reserved ghee so each cavity has a thin coating. Fill each mini cavity about three-quarters full with batter using a spoon. Tap the tray gently to settle batter and remove large air pockets.

Steam

Bring water to a simmer in an idli steamer, pressure cooker (no weight), or large pot with a steamer rack. Place the filled mini idli tray(s) in the steamer, cover with a lid, and steam on medium-high heat for 8–10 minutes if using mini molds (12–15 minutes for standard idli size). Do not open the steamer for the first 8 minutes. To check doneness, insert a toothpick or fork—if it comes out clean, idlis are cooked.

Finish

Remove the tray from the steamer and let it rest 1–2 minutes. Using a small spoon or knife, gently loosen each mini idli from the mold. Immediately brush or drizzle a little of the remaining warm ghee over the hot idlis to impart the characteristic ghee flavor and glossy finish.

Arrange warm ghee mini idlis on a plate and serve with coconut chutney, sambar, or a dollop of ghee. They pair well with a sprinkle of extra chopped cilantro or a light squeeze of lemon if desired.