Masala idli

Masala idli is a snack which can also be prepared by left over idlis. Just add onions, tomatoes and some spices and masala idli is ready to eat. Masala idli is very tasty and delicious.

Servings: 4




For making idlis:

Rice:3 cups

Dhuli urad dal:1 cup

Methi dana or fenugreek seeds:1/4tsp

Salt:to taste

Oil:for greasing

For masala:

Onions: 2 chopped

Tomatoes: 2 chopped

Capsicum: 1 chopped

Salt: to taste

Red chilli powder: 1/4 tsp

Jeera powder: 1/4 tsp

Lemon juice: 1 tbsp

Oil: 1 tbsp

Rai or mustard seeds: 1 tsp

Curry leaves: 4-5

Coriander: for garnishing


For making idlis:

1.Wash rice and  soak it in water for 4 hrs.

2.Wash urad dal and and saok it in water for 4 hrs.Also add methi seeds to dal while soaking.

3.Drain water and grind rice in a blender till soft.

4.Drain water and grind urad dal and methi seeds .Add some water and grind .Grind till batter becomes soft and fluffy.

5.Now mix both rice and dal batter by adding more water.Mix with hands.Batter should not be very thick nor very thin.

6.Now transfer this batter in large vessel and place it  to ferment.After fermentation batter will increase about 50% of its original volume.

7.Mix this fermented batter.Add some water if required.Pour this batter in idli moulds and steam it for about 15 minutes.

8.Dip a knife in idli ,if knife comes out clean it means that idlis are ready.

9.Remove idlis from mould and cut them into pieces.

For making masala:

10. Heat oil in a pan. Add rai and curry leaves.

11. When rai starts to splutter add onions, tomatoes and capsicum. Cook them on medium flame for 4-5 minutes or till tomatoes gets tender.

12. Add salt, red chilli powder, jeera powder and lemon juice and mix.

13. Add idli pieces and mix them well , cook on low flame for 2-3 minutes. Garnish with coriander and serve with chutney.


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