Masala Idli Recipe

How to make Masala Idli Recipe

Soaking

• Rinse the rice and urad dal separately under cold water. Soak rice and urad dal in separate bowls with enough water for at least 4-6 hours or overnight. Also, soak flattened rice (poha) in water for about 30 minutes before grinding.

Grinding

• Drain the water from soaked rice and urad dal. In a blender or wet grinder, grind the urad dal to a smooth and fluffy consistency by adding water gradually. Transfer the urad dal batter to a large bowl. Next, grind the soaked rice along with flattened rice to a smooth paste. Add water as needed. Combine the rice batter with the urad dal batter and add salt. Mix well.

Fermentation

• Cover the batter with a clean cloth and let it ferment in a warm place for 8-12 hours or overnight. The batter should double in volume and develop a slightly sour aroma.

Tempering

• In a pan, heat oil and add mustard seeds, cumin seeds, and a pinch of asafoetida. Allow the seeds to splutter, releasing their aromatic essence. This tempering sets the foundation for the delightful flavors that will permeate our Masala Idlis.

Preparing Masala Mix

• Introduce finely chopped onions, grated ginger, and green chilies into the tempered oil. Sauté until the onions turn golden brown, allowing the flavors to meld. Incorporate the chopped tomatoes, cooking until they soften and blend seamlessly with the onion mixture. A pinch of salt enhances the cooking process, resulting in a well-balanced masala mix.

Add Masala Mix into Idli Batter

• With the masala mix ready, gently fold it into the prepared idli batter. Ensure an even distribution, allowing the masala to infuse every corner of the batter. This transformation turns the idli batter into a canvas painted with the vibrant hues of our aromatic masala

Steaming Masala Idlis

• Prepare the idli steamer by greasing the molds lightly. Spoon the masala-infused batter into each mold, filling them generously. Steam the idlis for approximately 10-12 minutes, allowing the flavors to meld and the idlis to achieve a soft, fluffy texture. The aroma filling your kitchen at this stage is a testament to the culinary delight in the making.

Serving

• Serve the Masala Idlis hot with coconut chutney, tomato chutney, or any chutney of your choice

Nutritional information on this site is generated via a plugin. We are not responsible for the accuracy of the plugin information.