Masala Cocktail Idlis | Milagai Podi Idlis

I have recently posted colorful cocktail idlis matching the colors of Indian flag for Independence day.I generally make plain button idlis for sambar and when I make colorful button idlis I usually turn them to masala cocktail idlis which are nothing but spiced up milagai podi idlis.I usually prefer button idlis(plain or colored ones) for this,but if you do not have a button idly stand you can make with regular idlis(cut into pieces).

This dish works as an entree' or for an evening snack.You can present them beautifully by pricking them with tooth picks which definitely stands out in any party and would be a hit especially with the kids. If the idlis are prepared earlier spicing them up would not even take five mins and it tastes delicious too.The spice levels can be adjusted according to your wish.Also have a look at my Masala Idli fries which are done in a similar way but slightly modified.
Cocktail Masala Idlis | Milagai Podi Idlis Recipe:
(Serves 2-3)

Ingredients:
30-32 plain Button Idlis/colorful Cocktail Idlis or 4 Big Idlis
3-4 tbsp Milagai Podi /Idli Podi
a sprig of Curry leaves
1 tsp Urad dal
1/2 tsp Mustard seeds
Salt to taste
2 tbsp Sesame oil or Ghee
Method:

• Idlis should be cooled completely or use left over idlis.If you are using whole idlis,cut them into 8-9 even sized cubes.
• In a kadai heat oil/ghee and crackle mustard seeds.
• Add urad dal,curry leaves and fry until the urad dal turns slightly brown.
• Add Milagai podi and a fat pinch of salt(remember even milagai podi and idlis have salt) and mix well.
• Immediately add button idlis/cut idli pieces and mix well until the milagai podi mixture coats the idlis nicely and it becomes dry.Saute for 1-2 mins.

Serve them as they are or prick them using tooth picks and serve as an appetizer.
Notes:

1. I recommend to use cocktail(button) idlis instead of cut whole idlis for this recipe.Cool the idlis before you prepare this.
2. Adjust the Milagai podi according to your required spice level.If you want it more spicy add a slit green/red chili in the tempering.
3. Sesame oil or ghee adds a nice flavor,you can even use regular oil.
4. You can add a pinch of asafoetida in the tempering.
5. For a vegan version use oil instead of ghee.