Mini Idli Skewers with Pesto
Soft mini idli skewers tossed in coriander-basil-cashew pesto and threaded with peppers and cherry tomatoes. A quick vegetarian party snack and tea-time starter.
Equipment
- Mini idli mould and steamer or use store-bought / leftover button idlis
- Blender or small food processor
- Mixing bowl
- Nonstick pan
- Wooden skewers
Ingredients
For the coriander-basil pesto
- 1 packed cup fresh coriander leaves and tender stems
- 1/2 packed cup fresh basil leaves
- 1/3 cup roasted cashews
- 1 small garlic clove optional; skip for Jain
- 1 green chili optional; seeded for milder heat
- 2 tablespoons grated Parmesan or 1 tablespoon nutritional yeast; optional
- 2-3 tablespoons lemon juice
- 3-4 tablespoons olive oil or neutral oil
- 1/2 teaspoon salt or to taste
- 2-3 tablespoons cold water as needed to blend
For the idlis and skewers
- 30-35 mini idlis button idlis, steamed and slightly cooled
- 1/2 red bell pepper cut into 1-inch squares
- 1/2 yellow or green bell pepper cut into 1-inch squares
- 10-12 cherry tomatoes
- 1 teaspoon oil for a quick pepper saute
- pinch salt and black pepper
- 1/2 teaspoon chili flakes optional, for finishing
- 8-10 wooden skewers or sturdy toothpicks
To serve
- extra pesto for dipping
- lemon wedges
- fresh coriander or basil leaves
Instructions
Make the pesto
- Add coriander, basil, roasted cashews, garlic if using, green chili if using, Parmesan or nutritional yeast if using, lemon juice, salt, and 3 tablespoons olive oil to a blender.
- Blend until mostly smooth, scraping the sides. Add cold water 1 tablespoon at a time until the pesto is spoonable and thick, not runny. Taste. It should be bright and salty enough to season plain idli. Set aside about 1/3 cup for tossing; reserve the rest for dipping.
Prep the idlis and peppers
- If steaming fresh mini idlis, grease the mould lightly, fill each dent about three-quarters full, and steam 8 to 10 minutes until a toothpick comes out clean. Cool 3 to 5 minutes, then demould. If using leftover or store-bought button idlis, bring them to room temperature so they are not fridge-cold.
- Heat 1 teaspoon oil in a pan on medium heat. Add pepper squares with a pinch of salt and black pepper. Saute 1 to 2 minutes until the edges brighten but the centers stay crisp. Transfer to a plate. Keep cherry tomatoes raw for snap, or warm them 30 seconds if you prefer them softer.
Toss and assemble
- Place the warm mini idlis in a wide bowl. Add 3 to 4 tablespoons pesto. Toss gently with a spatula until each idli has a thin green coat. Add another spoon only if bare spots remain. Do not drown them.
- Thread each skewer in a loose pattern: pepper, idli, cherry tomato, idli, pepper. Aim for 3 to 4 idlis per stick so they stay easy to eat.
- Arrange on a platter. Spoon a little extra pesto over the top or serve it in a small bowl. Finish with chili flakes if you like heat. Serve warm or at room temperature.
Notes
No mini mould: Steam regular idlis, chill 20 minutes, and cut into 1-inch cubes. Texture is slightly denser but skewers still work.
Store-bought shortcut: Use refrigerated or frozen button idlis. Steam or microwave just until warm, then toss. Pat dry if they release water.
Jain / no garlic: Skip the garlic clove. Rely on lemon, green chili, and salt for punch. Cashews still give body.
Vegan: Skip Parmesan; use nutritional yeast or nothing. Confirm your oil is plant-based.
Make-ahead: Pesto keeps in an airtight jar in the fridge up to 3 days with a thin oil layer on top. Steam or warm idlis and assemble within an hour of serving so they do not dry out.
Storage: Assembled skewers are best the same day. Leftover tossed idlis keep in the fridge up to 1 day; refresh with a spoon of pesto before serving. I do not freeze assembled skewers.
Tried this recipe?Let us know how it was!