Masala Idli is a tasty twist on traditional idlis, where the idlis are sautéed with a spiced tempering to make them more flavorful. Here are some tips and a simple recipe for making delicious masala Idli:
Ingredients:
· For the Idli Batter:
o 2 cups rice
o 1 cup split urad dal (black gram)
o 1/4 tsp fenugreek seeds (optional)
o salt (to taste)
o Water (for soaking and grinding)
· For the masala Tempering:
o 2 tbsp ghee or oil
o 1/2 tsp mustard seeds
o 1/2 tsp cumin seeds
o 1 green chili (slit)
o 1/4 tsp asafoetida (hing)
o 8-10 curry leaves
o 1/2 cup finely chopped onions
o 1/2 cup chopped mixed vegetables (carrots, beans, peas)
o 1/2 tsp ginger-garlic paste
o 1/4 tsp turmeric powder
o 1/2 tsp red chili powder (adjust to taste)
o salt (to taste)
o 8-10 small idlis (steamed, leftover works too)
o Fresh coriander leaves (for garnish)
Preparation:
1. Make the Idli Batter:
· Soak: Wash and soak the rice and urad dal (with fenugreek seeds) separately for about 6 hours or overnight.
· Grind: Grind the rice and dal into a smooth batter using water. The consistency should be thick but pourable.
· Ferment: Let the batter ferment for 8-12 hours (overnight works well). Add salt after fermentation.
2. Steam the Idlis:
· Grease your idli plates and pour the batter into the molds.
· Steam them for about 10-12 minutes until a toothpick comes out clean.
· Let the idlis cool down slightly before removing them from the plates.
3. Prepare the masala Tempering:
· Heat ghee or oil in a pan on medium heat.
· Add mustard seeds and cumin seeds. Let them splutter.
· Add the slit green chili, curry leaves, and asafoetida. Sauté for a minute.
· Add the chopped onions and cook until they turn golden brown.
· Add the mixed vegetables and cook until soft.
· Stir in the ginger-garlic paste and cook for a minute.
· Add the turmeric powder, red chili powder, and salt. Mix well.
4. Combine the Idlis:
· Cut the steamed idlis into small cubes or break them into bite-sized pieces.
· Add the idli pieces to the masala mixture. Stir gently to coat the idlis with the spiced tempering.
· Cook for about 5-7 minutes until the idlis absorb the flavors of the masala and are slightly crispy on the edges.
5. Garnish & Serve:
· Garnish with fresh coriander leaves.
· Serve hot with coconut chutney and sambar for an extra tasty touch.
Tips for Perfect masala Idli:
1. Use Fresh Idlis: Freshly steamed idlis work best, but leftover idlis can also be used. If using leftover idlis, you might need to steam them a little before tempering.
2. Adjust Spice Level: You can add more or less green chili depending on how spicy you like your food.
3. Crunchy Texture: For extra crunch, you can fry the idlis in a little oil before adding the masala tempering.
4. Extra Veggies: Feel free to add more veggies like bell peppers, tomatoes, or peas for extra flavor and nutrition.
5. Use ghee for Rich Flavor: ghee adds a rich taste to the masala. If you want a lighter version, use oil instead.
This is a great dish to make when you have leftover idlis, and it's a fun way to give them a flavorful makeover! Enjoy!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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