Mini Pesto Idlis with Olive Cream Cheese Dip
by Tarla Dalal
A totally off-beat use for idli batter! The Mini Pesto Idlis are made by combining idli batter with the famous Italian pesto sauce, made of basil, garlic and walnuts.
The pesto sauce gives the mini idlis a nutty and herby taste, which we have perked up further with a dash of chilli flakes.
This unique and super-tasty snack is served with a lusciously creamy dip made of olives, cream and cheeses. The olives add a zesty dimension to an otherwise creamy dip.
You can prepare the dip and refrigerate it before, but serve the Mini Pesto Idlis with Olive Cream Cheese Dip immediately after you steam the idlis.
You can try other variations also like Mini Idlis in Coconut Sauce , Moong Dal and Spinach Idli , Oats Rava Idli , Idli Curry , Nutritious Vegetable Idli , Idli Chilli and Stuffed Potato Idli .
Mini Pesto Idlis with Olive Cream Cheese Dip recipe - How to make Mini Pesto Idlis with Olive Cream Cheese Dip
Preparation Time: Cooking Time: Total Time:
Makes 8 servings
For The Pesto Sauce
1 cup basil leaves , torn into pieces
2 tbsp walnuts (akhrot)
1 1/2 tbsp olive oil
1 clove garlic (lehsun)
salt to taste
For The Olive Cream Cheese Dip
2 tbsp finely chopped black olives
1/2 cup grated paneer (cottage cheese)
1 tbsp fresh cream
1 tbsp milk
2 tbsp cheese spread
salt to taste
Other Ingredients
1 cup readymade idli batter
1/2 tsp dry red chilli flakes (paprika)
For the olive cream cheese dip
- For the olive cream cheese dip
- Combine the paneer, fresh cream, milk, cheese spread and salt in a mixer and blend till smooth.
- Transfer the mixture into a bowl, add the black olives and mix well.
- Refrigerate till use.
For the pesto
- For the pesto
- Combine all the ingredients along with approx. 1 tbsp of water in a mixer and blend till smooth.
How to proceed
- How to proceed
- Combine the idli batter, pesto sauce, chilli flakes and salt in a deep bowl and mix well.
- Pour a little batter into each greased mini idli moulds and steam in a steamer for 8 to 10 minutes. Cool, demould.
- Repeat step 2 to steam more idlis in 1 more batch.
- Serve immediately with olive cream cheese dip.
| Energy | 103 cal |
| Protein | 2.8 g |
| Carbohydrates | 3.9 g |
| Fiber | 0.4 g |
| Fat | 8.3 g |
| Cholesterol | 3.7 mg |
| Vitamin A | 74.9 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 2.8 mcg |
| Calcium | 56 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 45.9 mg |
| Potassium | 19.4 mg |
| Zinc | 0.2 mg |
Mini idlis not only look superb but also taste really good with pesto inside. The dip is creamy and goes very well with the idlis. I made this for a cocktail party and everyone enjoyed them.