14 Idli and more for a soccer mom

14 idlis/ Mini Idlis:

I wanted to move away from my comfort zone of Idlis and post about other recipes but the flu I had last week(year????) and the weather made me to crawl back to idli. 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


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.


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!

But wait, there is more, my idli is not posted here just because of my flu, but also because of this repost special hosted by desi soccer mom.

As you can see , obviously idli was one of my first posts, and as you can guess correctly, I didn’t get many comments for it. Given the number of idlis I must have consumed over the few years,I am sure sambar runs in my veins than anything else :)

When I first posted about idli, I thought every one will know how to make idli as there are a lot of blogs on making idlis (To be honest, after seeing a few blogs, I thought of quitting even before starting). My idli post was as simple as it can get. Soak the ingredients, grind, ferment, make idlis- finished.

Well, if only it is as simple as it sounds in reality. Heaven knows how tough it is to get the batter to ferment in winter, resulting in tough stone like idlis, which will lead to a couple of jokes by N for the following days.

But then, a few days later posting, I started getting views based on searches for soft idlis, fluffy idlis, grinding idli  batter in mixie and so on..And I started amending the post more, giving tips and adding photos. Finally, after sharing all the expert knowledge I had about idlis and still no comments, one fine day, I saw a comment, ” I completely agree with you and appreciate for sharing this”. My joy knew no bounds, I hurriedly ran to my space to publish it, to let the world know that atleast I have one person who likes it. But, the joy was limited as it was not from a genuine reader :(.. It was an automatic message from some server.

(Point to note: It still has no comments, even today and I am waiting)

If I read  my updated post on my first ever idli, it is more confusing than sounding easy and simple :)
Here it is, and desi soccer mom, thanks so much for hosting this event, and just out of that gratitude, I assure you I will keep visiting your space and will keep filling up your comment corner :)

Here is the original post IDLI.

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15 Comments to “14 Idli and more for a soccer mom”

  1. Alessandra says:

    Hi, first time here, lovely blog and recipes you have!


  2. Cham says:

    Hehe Well gal almost everyone who start a blog get almost no comments for few posts! I had my share too, but my first comment was from a non-blogger, I don’t know she never commented again:(
    I got to tell Idli sounds very easy simple stuff ONLY for Tamilian! I made idli for New Year Party, my Andraite friends said: How come ur idlis is soft, spongy? They got satisfied when I said” idli rice” and “grinder”.
    So few tips that u know definetly will help someone probably to silent reader.
    Have a great weekend :)

  3. That is a very well written post Ruchika and exactly what I am looking for. Thank you for following the rules :). Your mini idlis makes me wanna make some too, except I don’t have the mini idli pan. But it is on my list for next India visit.
    I have to tell you, mini or not, I too like my idlis soaked in sambhar and saturated with chutney. And I see you already have one comment on your original post and I am off to post another one. :)

  4. Nice post and idlis . perfect for the event . Do visit my blog when time permits.

  5. Mini idlis looks really very cute,very nice click

  6. indosungod says:

    Mini idlis are a delight. I have 2 mini idli pans one which has 20 and is the size of the regular pan and the other the size itself is much smaller but has only 5 idlis fairly mini idlis. It is much easier to deal with than the 20 idlis one.

  7. Sayantani says:

    wow those look real cute and is very warming with ho n spicy Sambar.

  8. Sheetal says:

    You have to have read my mind! My previous experiments with idlis have been, abysmal disasters! I got my ultra grinding machine just yesterday, and my husband was telling me how we HAVE to make idlis soon. And he isn’t even a fan (don’t ask). But, since my toddler can have six at a go, he is eager to make them as perfectly as possible. I am going to get a mini-idli pan, and book-mark this fabulous recipe. But, it’s definitely going to be your super fluffy idli’s, come Monday 😀 Will let you know how they turned out!

  9. simplyfood says:

    I think we have all been in the same boat, you start a blog ,post the finest recipe and post the best click and then sit ,wait and watch and nothing happens. So disheartening.Then few days later you get your 1st comment and you feel like dancing on the roof tops and telling every one.
    I now realise it takes time to establish and build up regular readers. You have a super blog.Keep blogging, keep cooking and posting.I will visit regular!!! :)……so you will always have 1 comment.

  10. simplyfood says:

    Oh I forgot to say your idlis look super, never thought to soak them in sambhar.

  11. Priya says:

    Delightful mini idlis, just love those mini idlies soaked in hot steaming sambar, not only u even i got my share too, my first few posts are still waiting to be commented, its really fun to go back to our first ever post na..

  12. Linda says:

    S, I hope my words come through this pop-up ad for a google phone! I can’t see half the space I am typing in. Anyway, I for one am off in a hurry to read your idli post. I have the same issue of batter fermenting — but I found if you make a starter rather like sourdough, it can be quite forgiving and will even live in the fridge. I love the cute little mini-idlis — I only have a regular stand :)

  13. ruchikacook says:

    Thank you Alessandra, Cham, DSM, Shantiji, Sra, ISG , Sheetal , Sushmaji :)

    Linda, I will try that next time, nice idea, why not? I grind for idlis atleast once a week, will update you as it goes.

    Thanks Priya. Yup, it was fun to read that first few and I thought..Gosh, what was I thinking :)

    Simplyfood, thank you so much for your kind words and support. Im so happy to read those words.

    Sayantani, thank you, your page is looking spicy :)

  14. Pari says:

    Hi Ruchika, these are my favorites. I used to eat them at Sarvana Bhavan and bought my mini idli stand after getting inspired…
    Your platter looks so beautiful and I agree with Cham, not every body is an expert in making them.

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