Fried masala idli

Idli is the most widely made breakfast dish in southern India. Also the food people anywhere on the go. Usually its a plain white rice cake which goes along with sambar/chutney. Today, we are gonna make the regular idli fried with masala.

Ingredients for idli batter

1 cup idli rice

1 cup black lentils/urad dal

1 spoon fenugreek seeds

1/4 tsp baking soda

1/2 tsp salt

1/8 tsp yeast

Ingredients for making masala idli

1 cup cooked idli

1 spoon vegetable oil

1/2 tsp mustard seeds

1/2 tsp split chickpeas seeds/chana dal

few curry leaves

Pinch of asafoetida

1/2 tsp cumin seeds/jeera

1/2 tsp salt

1/2 spoon red chilli powder

1/2 spoon sambar powder/curry powder

Method for making the idli batter

1. Soak the rice, black lentils, fenugreek seeds in a container with water for 4 to 6 hours.

2. Wash the soaked ingredients thoroughly with water couple of times and blend it to batter like consistent paste. Add water along the ingredients to blend fine.

3. Mix the batter well, add yeast and let it ferment for 8 hours. Once the batter is fermented we are ready to make idli.

4. Add 1/4 of salt and baking soda to the batter before making the idli and mix the batter well. Pour the batter using a spatula into the idli making containers.

5. To the idli making pot, add water until the idli stand. Place the idli stand inside the pot and close it for 10 minutes in high flame. Once the timer is off, you can take it out, let it cool down for 2 minutes and transfer it to a plate.

Method for making fried masala idli

1. To a pan on the stove, add vegetable oil, asafoetida, mustard seeds, split chickpeas, curry leaves and fry it for couple of times.

2. Once mustard seeds starts to crack, add red chilli powder, curry powder and salt and fry it for a minute.

3. Add the idlis to the pan and mix well. Transfer to a plate and enjoy it!

Note: For Red chutney recipe or more sides look up on the "dips & sides" in all recipes section.

Ingredients for coconut chutney(Serving: 2)

50 gms coconut powder or chunks of coconut grated

2 or 3 fresh green/red chilli

1/2 tsp salt

3 cloves garlic

30 gms roasted chickpeas(optional)

1 spoon vegetable oil

few curry leaves

10 gms split chickpeas

5 gms mustard seeds

Method for making coconut chutney

1. Blend coconut powder or few grated coconut chunks, 2 fresh green/red chilli, 1/2 tsp salt, 3 cloves garlic, roasted chickpeas as optional.

2. Seasoning the blended chutney: To a pan, add vegetable oil, curry leaves, split chickpeas, mustard seeds. Add the chutney to it and mix it well and enjoy!