Goli Idli (Mini Rice Flour Idli) - South Indian Style

Step 1: Prepare the Idli Dough

Pour 2 cups of water into a kadhai and bring it to a gentle boil. Once the water is lukewarm, add 2 cups of rice flour to the water. Mix well until a thick dough forms. Add salt to taste and mix again. Cover the kadhai with a lid and let the dough rest for 5 minutes.

Step 2: Knead and Roll Idli Balls

Transfer the rested dough onto a plate. Knead the dough thoroughly with your hands for about 2-3 minutes until it becomes soft and pliable. Grease your palms with a little oil and start rolling small, smooth balls from the dough. Ensure there are no cracks on the surface of the balls.

Step 3: Steam the Goli Idli

Prepare your idli steamer by adding water to the base and bringing it to a boil. Lightly grease the idli plates with oil to prevent sticking. Carefully place the rolled Goli Idli balls into the idli molds. Steam the idlis for 8-10 minutes until they are cooked through and firm.

Step 4: Prepare the Tempering

Heat 2 tablespoons of refined oil in a separate kadhai or pan. Once the oil is hot, add 1 teaspoon of urad dal, 1 teaspoon of chana dal, and 1 teaspoon of mustard seeds. Let the mustard seeds splutter. Add 2-3 dry red chilies, a pinch of asafoetida, and a few sprigs of fresh curry leaves. Sauté for about 30 seconds until fragrant.

Step 5: Add Aromatics and Vegetables

Add 1 teaspoon of grated ginger and 1-2 chopped green chilies to the tempering. Sauté for another minute. Then, add 1 medium grated carrot and salt to taste. Mix all the ingredients well and sauté for 2-3 minutes until the carrot softens slightly.

Step 6: Combine Idli with Tempering

Add the steamed Goli Idli balls to the tempering mixture in the kadhai. Gently toss to coat the idlis evenly with the tempering. Optionally, sprinkle 1 teaspoon of white sesame seeds for added flavor and texture. Finally, garnish with 2 tablespoons of freshly chopped coriander leaves. Mix everything one last time.

Step 7: Serve

Your delicious Goli Idli is now ready to be served. Enjoy it hot as a snack or with sambar and chutney for a wholesome meal. Share this healthy and easy recipe with your family and friends!

• Use a 1:1 ratio of water to rice flour for the dough.

• Allow the dough to rest for 5 minutes after mixing to prevent it from drying out and to make it softer.

• Grease your hands with a little oil before rolling the idli balls to prevent sticking.

• Ensure the idli steamer is well-greased to prevent the Goli Idli from sticking.

• Adjust the amount of green chilies and dry red chilies in the tempering according to your spice preference.

• Do not overcook the tempering ingredients; sauté until fragrant.

• You can use idli rava instead of rice flour for a different texture.

• Add other grated vegetables like cabbage or capsicum to the tempering for added nutrition and flavor.

• Serve with sambar or coconut chutney for a complete South Indian meal.