Cocktail idlis 

Ingredients

Mini idlies	36
Idli podi	1 tblsp
Curry leaves podi	1/2 tblsp
Lemon	1/2
Ghee	2 tblsp
Oil (sesame oil)	1 tblsp
Salt	2 pinches
Asafoetida	A pinch
Turmeric	1/8 tsp

Method

1. Very easy, just make mini idlies and keep it in hot pack. Just before serving, you can make it ready. First heat a tblsp of ghee in a non-stick kadai and in low flame, add the idli podi, give it a quick stir. Add 12 mini idlies and toss well in medium flame for a minute. Transfer to a serving bowl. 
2. Wipe the kadai and add one more tblsp of ghee. In low flame (ghee should be hot but) add the curry leaves powder and toss well for a minute same as idli podi and transfer this too a serving bowl. 
3. Lastly wipe the kadai again (or wash if needed) and add oil, mustard and a pinch of asafoetida and turmeric. Squeeze in the lemon and add salt. Make sure oil is more and add the idlies, toss it well. Switch off the flame and keep aside. 
4. Now take tooth picks and insert the idlies, either same flavor as I have did or you can even mix it and insert. Arrange in a plate and serve it!