Masala Idli Recipe

Vegetables Required

2 Nos Of Onion (finely chopped)

1 No Of Tomato (finely chopped)

1 No Of Shimla Mirch (diced)

4 Nos of French Beans

1 No Of carrot

1 No Of Potato (boiled & diced)

Ingredients To Marinate The Idlis

4 Nos Of Idli

2 tbsp Cooking Oil

1 tsp Butter

1 tsp Red Chili Powder

1 tsp Coriander Powder

½ tsp Garam Masala

½ tsp Black Pepper Powder

½ tsp Cumin Powder

½ tsp Turmeric Powder

½ tsp Sugar

1 tsp Tomato Puree

1 tsp Ginger Garlic Paste

1 tbsp Curd

2 Pinches Of Kasuri Methi

Required Amount Of Salt and Water

For Tempering

½ tsp Cumin Seeds

2 Nos Of Green Chilies (slit)

For Garnishing

3 tbsp Coriander Leaves

1 tbsp Spring Onion

1 tsp Lemon Juice

Step 1: Dice And Marinate The Idlis

Take four or fice idlis and dice them into even sized cubes and keep aside.

Heat a saucepan and spill out a little butter and when it starts to melt, just add the measured quantities of red chili powder, coriander powder, pepper and jeera powder one by one and stir in.

Follow it up with half a teaspoon of garam masala and turmeric powder each. Rustle up the spices in butter for a minute plop in a teaspoon of ginger garlic paste. Then add half a teaspoon of sugar along with a little tomato puree. Squirt in the whole mixture with a tablespoon of curd and finally add one or two pinches of kasuri methi and lower the flame. At this stage, toss over the diced idli into the saucepan and swirl in until the spicy mixture gets seeped into the diced idli pieces. Sprinkle a few drops of water if necessary, and saute it well for two minutes and let it crisp up. Then turn off the flame and keep the pan aside. Let it marinate until the veggies are ready.

Saute The Veggies

Heat a wok and tip in two tablespoons of cooking oil and when it is heated, temper with a little jeera seeds and one or two slit green chilies. Drop in the finely chopped onion and when it softens a little, add the chopped tomatoes to it. Then add the diced shimla mirch along with the chopped french beans and carrot. Finally add in the boiled potato with a nice stir. Sprinkle a little salt and a few drops of water and pop the lid on.Let it get steamed cooked for three to five minutes approximately.

After a while, take out the lid and add the marinated idli pieces into the wok and mix altogether.

Rustle up the whole thing in high flame for two minutes and sprinkle a little oil if necessary. When it turns aromatic, turn off the flame and garnish with some fresh cilantro, spring onion and a dash of lemon. Relish it hot on a rainy day along with a sizzling cup of coffee and an interesting book in hand.

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Masala Idli Recipe