Masala Idli/Spicy steamed rice cakes

What do you usually do with the leftover idli batter? Make dosa the next day or make appo/paddu? Ever tried masala idli? I do and that’s the reason i thought I will share my recipe with you 🙂

All you have to do is grind some greens and chillies with a bit of soaked chana dal and add it to the leftover batter. For the detailed recipe scroll down.

If you like to know how to make soft and spongy idli batter in your kitchen click here

Ingredients

Idli Batter – 1cup

Green chilli – 3 (roughly chopped)

Coriander leaves – small bunch (cleaned)

Curry Leaves- 1 spring

Carrot – 1(grated)

Ginger – 2″(roughly chopped)

Chana dal – a fistful (soaked in hot water for 30 mins)

Baking soda – a pinch

Grated coconut – a fistful

Method

  1. In a mixer jar, add green chillies, ginger, coriander leaves, curry leaves and grind to a coarse paste without adding any water.
  2. Add this to 1 cup of idli batter and mix well
  3. Add grated coconut, grated carrots, soaked chana dal and a pinch of baking soda and mix thoroughly.
  4. Immediately pour this into a greased idli steamer and steam it for 15 mins
  5. After 15 mins of steaming, allow the mould to cool for a minute or two so that it helps you to easily take them out from the mould.
  6. Serve hot with mulgai pudi or any chutney of your choice.

Tips

  • Spice level can be altered according to your preference
  • Adding baking soda is very important as it helps fluff the idlies or your masala idlies will be hard
  • As soon as you add baking soda and mix, immediately steam the idlies. Do not let it stay on the kitchen counter for long.
  • You can also add chopped onions if you wish to. I do not add them because once the idlies cool down they dont smell good even when reheated. I pressume that it is because of the onions.

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