October 22, 2013

Masala Idli

Urad dal - 1 cup
Rice rawa - 2 1/2 cups
Onions - 250 gm
Fresh coconut - 1 cup (grated)
Channa dal - 2 tbsp
Salt to taste
Green chilli paste - 2 tbsp
Carrot - 1(grated)
Beans - 1/4 cup (chopped)
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Mustard seeds - 1/2 tsp
Oil - 2 tsp


  • Soak urad dal for 4 hours. Drain the water and grind to make fine batter. Add sufficient water while grinding.
  • Wash and add rice rawa to the batter. Ferment the batter overnight.
  • Soak channa dal for 1 hour then next day add dal to the batter.
  • Heat oil in kadai, add mustard and curry leaves. Fry till mustard crackles.
  • Add finely chopped onions and saute till onions are transparent.
  • Add chilli paste, carrot and beans.Cook vegetables till tender.
  • Add grated coconut, salt and coriander leaves. Fry for 2 minutes.
  • Switch off the flame. Cool and mix in the idli batter.
  • Fill the idli moulds with 3/4th of the batter and steam cook in high flame for 10 minutes.
  • Then cook in low flame for  5 minutes.
  • Serve hot with chutney.

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