Saturday, April 6, 2013

MASALA IDLI



INGREDIENTS:-

FOE BATTER:

Rice-3 cups
Whole urad dal-1/2 cup
Fenugreek seeds-1/2 tsp
Water-as needed
salt to taste

FOR MASALA:

Chopped onion-2 large
Chopped tomato-2 medium
Chopped green chilies-10-12
Sambar masala-2 tsp

FOR SEASONING:

Mustard seeds-1 tsp
Curry leaves-14-15
Sambar masala-1 tsp
Oil-1 tsp

METHOD:-

1-Wash and soak rice,urad dal with fenugreek seeds in enough water for at least 5 to 6 hours.(overnight is better)

2-After 5 hours drain water and grind this into a smooth batter adding water in regular intervals.
3-Adding water is so important as this will help in bringing out soft idlis.It took approximately 2 of water to grind this batter.


4-Add salt and mix well.Keep aside in a warm place to ferment well for at least 10 - 12 hours.


5-After fermentation add chopped onions,chopped tomatoes,chopped green chilies and mix well.




6-Take a ladle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis.



7-Meanwhile in a pan  heat oil,add mustard seeds,curry leaves and sambar masala,Stir for about a min,add idlies and mix well



6-Hot soft masala idlis ready to be served and serve with sambar and peanut chutney.

Post a Comment