Masala Idli

Ingredients

For Idli

• 1 cup coarse sooji (samolinai)
• 1/2 teaspoon salt
• 1/2 cup yogurt (curd, Dahi)
• 3/4 cup water use as needed
• 1 teaspoon ENO (fruit salt)

For seasoning the Idli

• 1 tablespoon oil
• 1/4 teaspoon mustard seed (rai)
• 1/4 teaspoon cumin seeds (jeera)
• 1 green chili seeded and cut in length wise in four
• 1 teaspoon samber powder optional
• The seasoning is for half the idlies we are making other use next time

For Stir- Fry Salad

• 3 cups cabbage, cut into thin slices
• 1/2 cup red bell pepper cut into thin slices (capsicum, Shimla mirch)
• 1/4 cup green beans cut in half lengthwise and then into pieces 1-1/2” long
• 2 teaspoons oil
• 1/2 teaspoon mustard seeds (rai)
• Pinch of black pepper
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon sugar
• 1 teaspoon lemon juice

Method

1. Mix semolina, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
2. The batter thickens as the semolina absorbs the water. At this point, add a little more water as needed.
3. Add approximately 3/4 cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil.
4. Lightly grease idli plates with oil.
5. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming.  Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
6. Cover the pot and steam idles for about 6-8 minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
7. Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

Seasoning for Idlies

1. For this recipe we need to use about half the idlies, save other for next time.
2. Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds add the idlies and stir-fry them for 2-3 minutes until idlies are lightly golden brown.
3. Sprinkle the samber powder and mix it well gently, assuring idlies will not brake. Turn off the heat.

Stir- Fry Salad

Method

1. Heat the oil in frying pan over medium high heat.
2. Add mustard seeds, as the seeds crack, add cabbage, bell pepper, and beans. Stir-fry three to four minutes, vegetables should be crisp, do not overcook.
3. Turn off the heat. Add salt, sugar, black pepper and lemon juice. Mix well.
4. Mix the idlies with stir fry and fold gently. Masala idlies are ready.
5. Serve them warm or at room temperature.

Share on Google Plus

About Unknown

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.