14 idli

Ingredients

• Idlis or Idli Batter
• Sambar
• Cilantro

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Preparation

• We call it kutti idlis (small idlis) and the 14 idli is a term made famous by saravana bhavan hotel chain in Madras. These idlis are similar to the usual idlis in batter, but the presentation is what matters. The idli plate is also different, instead of the usual 4 idli holders, the mini ones have almost 20 mini idli moulds in a plate.
  
  Instead of serving idli with chutneys, these 14 idlis are soaked(I mean literally soaked) in bowls and bowls of sambar. The idli absorbs the flavors of the sambar and becomes almost double in size but becoming soft and tender in the process. If you put one idli in to the mouth, it just slides down like butter, warming you up. This is almost a mini-meal or even a snack during tea time.
  
  Ingredients: (Makes about 30 mini idlis)
  
  For Idli:
  
  Urad Dal- 1/2 cup
  Idli rice- 1.25 cups
  Usual cooking rice- 1 handful
  Salt- 1 tsp
  
  For garnishing:
  
  Coriander leaves- 2 tbsp
  Ghee- one tsp
  
  Other Ingredients:
  Onion sambar- 3 cups
  
  Method:
  
  Grinding for idli and the procedure for making idlis can be found from my previous post here or even below this post. But for 14 idlis you have to use the small idli plate with lots of idli moulds. If not, you can also use small cups instead of idli plates and make idlis as usual.
  
  Idlis goes well with onion sambar and a typical arachu vitta sambar recipe can be found here. Just make sure that you have made extra sambar if making 14 idlis.
  
  Serving:
  
  Place the 14 idlis (or more) in a soup bowl or a wide bowl (bowls or cups are better than plates). Pour some sambar generously over the idlis. Wait for a minute or so, the idlis will quickly absorb the sambar, pour some more sambar till idlis are floating in sambar. Let it sit for 10 minutes to absorb even more flavors. Just before serving pour one ladle of hot sambar on top, garnish with coriander leaves and add a dollop of ghee on top. Enjoy!

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