Masala Idli
Equipment
- Bowl
- Blender
- Food processor
- Heavy-based Frying Pan
- Skillet
- Idli moulds
- Steamer
- Pressure cooker
- Cocktail stick
- Toothpick
- Ramekins
- Double boiler
- Egg poacher
Ingredients
- 360 g Rice (2 cups), parboiled, rinsed and drained
- 200 g Urad dal (1 cup), rinsed and drained
- 4 tablespoons Chana dal rinsed and drained
- 128 g Coconut (1 1/2 cups), grated, fresh
- 1 Ginger 1 x 2.5-cm / 1-inch piece fresh, peeled and grated
- 4 Green chillies de-seeded and chopped
- 3 tablespoons Coriander (cilantro) leaves chopped
- Vegetable oil for oiling
- Salt
For the tempering
- 2 teaspoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Asafoetida
- 1 Curry leaves sprig
Instructions
- Soak the rice and urad dal in 2 separate bowls of water for 6 hours.
- Drain the rice, transfer to a blender or food processor and process, gradually adding 375ml / 13fl oz (1 1/2 cups) water to make a coarse batter. Transfer to a bowl.
- Drain the urad dal, transfer to a blender or food processor and process, gradually adding 250ml / 8fl oz (1 cup) water to make a smooth batter.
- Combine both batters, season with salt and set aside to ferment for 10 hours.
- The batter should be thicker than dosai batter, but of a pouring consistency, so add a little more water if necessary.
- An hour before cooking, soak the chana dal in a bowl of water.
- Drain well and add to the batter, then stir in the coconut, ginger, chillies and coriander leaves.
- Heat the 2 teaspoons oil for tempering in a small, heavy-based frying pan (skillet).
- Add the mustard and cumin seeds, asafoetida and curry leaves and stir-fry for 1 minute, or until the mustard seeds start spluttering.
- Stir the contents of the pan into the batter.
- Oil idli moulds with a little oil and pour 4 tablespoons of the batter into them.
- Steam in a steamer or pressure cooker for about 15 - 20 minutes, or until cooked.
- To check if the idlis are done, insert a cocktail stick (toothpick) into the middle and if it comes out clean, they are cooked.
- If using a pressure cooker, don't apply the weight or whistle. Carefully remove from the steamer and allow to cool for 1 - 2 minutes.
- If you don’t have idli moulds then use small heatproof bowls, such as ramekins.
- Oil them lightly before filling them with the batter and steaming them in either a double boiler or an egg poacher.
Video
Nutrition
Sodium: 661mgCalcium: 391mgVitamin C: 55mgVitamin A: 158IUSugar: 16gFiber: 79gPotassium: 970mgCalories: 2736kcalSaturated Fat: 45gFat: 59gProtein: 89gCarbohydrates: 463gIron: 26mg
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